deconstructed summer rolls
I had all these ingredients to make summer rolls but I ran out of rice wraps before I could use up all the filling. The next day I made lunch out of the leftovers; ‘deconstructed summer rolls’ or ‘cold rice vermicelli with shrimp’. I love cold noodle dishes in the summer and this is very light and refreshing. Makes a small light lunch for two.
- 6-8oz dried rice vermicelli (thin rice noodles)
- 1/2 lb shrimp (cooked and halved lengthwise)
- 1/2 seedless cucumber sliced or shredded
- 1/2 small onion thinly sliced
- 1 carrot shredded (not shown in picture)
- 1 avocado sliced
- cilantro and/or basil (or mint) chopped
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1/4 cup lime juice
- 1/4 cup water (more if you find it too salty)
- 1 tsp sugar (optional)
- 1 scallion chopped (optional)
Cook noodles according to package instructions, drain, then plunge into large bowl of cold water before draining again. Prep the veggies; you can put the carrot and cucumber thru the shredder attachment on a food processor to save time (just drain out the excess liquid). Mix up the dressing. (You can make more and store in the fridge for later use on noodles or a dipping sauce for dumplings or anything fried.) If you don’t have cooked shrimp on hand, just boil raw shrimp with shells on till they turn totally pink, rinse under cold water, peel and slice. Plate the noodles and assemble everything on top anyway you like and spoon on dressing when you are ready to eat. If you like, you can finish it off with some chopped peanuts or almonds on top.