Luckily this dinner was easy and quick... and perfect for the unbearably HOT, humid weather we have been having!
compliments of Ms. Jacqueline Gray :)
shrimp (or tofu) optional*
assorted veggies (I did red cabbage, spinach, and shredded carrots)
fresh basil or mint if you got it
Flat Rice Wraps (apparently my grocery store is the only one on earth that doesn't carry them)
For the dipping sauce:
Sauteed some shrimp in a bit of olive oil with lime juice, and fresh jalapeno. I cut the shrimp into little bit sized pieces.
While that was going I cut up the veggies and cooked the rice vermicelli! That stuff is awesome, it literally takes 2 minutes! Next time I'm just going to boil water in the microwave and then add in the noodles, just to make it super easy.
That was actually way too much rice vermicelli so I threw out about half of that and then mixed it together. It was kind of sticky, had to really work it in.
Then I threw the shrimp in, straight from the pan, so the hot olive oil wilted down the spinach a little. Add about a tablespoon of soy sauce and mix her up.
I LOVE THE COLORS! Eating colors makes me so happy. I just feel like I'm eating straight nutrients.
These were the only wraps I could find at Harris Teeter, but apparently you shold be able to find thin flat rice wraps in the Asian section at Shoppers, Safeway, Giant, and Wegmans... so like I said everywhere but where I went. Oh well, I made it work with these guys:
Put a few spoonfuls on your wrap and roll it up! I had no idea what I was doing, so don't worry if you don't either! I just did mine like a burrito.
For the dipping sauce, crush the peanuts with the flat side of your knife, and then mix them in with some hoisin sauce. Don't know why I put the rice vermicelli in this picture, but thats what it looks like if you were curious!!
A close up...