Another recipe

Spring Rolls
8 or so shrimp
lettuce (NB: the children don’t like this meal when parsley is used instead of lettuce)
Rice noodles/Cellophane noodles if you have ‘em
Rice paper
Cilantro if the guests dig it—my permanent guests don’t.
Satay sauce
Peanuts

• Boil the shrimp until they turn pink, really just 3 minutes or so. Take them out and put them under cool water. Peel them. (Or peel them first. Who the hell cares? Really, the fact that you’re in the kitchen yet again is more than enough.)
• Cook the noodles for about 3 minutes in some boiling water. They get soft quick. Drain them.
• Cut up the lettuce so it’s bite size for all who are eating dinner that night. I like to do this with a kitchen scissors. Knives are so not my friends.
• Put the rice paper into some water and let it sit there until it becomes soft. Then take it out. This will not take more than 2 minutes a paper. Dry off the paper a bit.
• Open the satay sauce, spoon into bowls.
• Crush up some peanuts and put them on top of the satay in the bowls.
• Cut up the shrimp.
• Put some shrimp, lettuce, and noodles just below the midpoint of the rice paper, fold like a hoagie. Serve. Everyone can dip into satay if they want, individually. If low on things to put inside the rolls, you could scramble up an egg to add.
• Yummers!