*Sigh*, it’s already August which sadly means that the inevitable end of summer is looming around the corner. But let’s not think about that and relish what summer still has to offer. One of the great things about summer are the long, drawn out evenings where things move a little slower, dinner starts a little later, the wine flows longer, and we head to bed a little later.
We spent the long weekend away in Mont Tremblant visiting the fam, which meant a full three days of all that summer goodness and more. For these kinds of weekends we have our go-to, no-fuss apps that involve some combination of cheese, charcuterie, olives and one-bite quiches. Don’t get me wrong, I’m not one to pass on creamy (and usually stinky) cheese on fresh baguette…but I was feeling like we needed to switch things up a bit and perhaps make something with a little fuss. Just a little…promise.
Refreshing, light, and with no cooking required, these rolls are the perfect bites to start off the night. Julienned vegetables, shrimp, creamy avocado and vermicelli rice noodles are all given a soy paper hug. But what really makes these wraps shine is the spicy peanut dipping sauce. Seriously, it’s so good that I’ve started putting it on just about everything. I love it when I (unintentionally) discover a new sauce that triples as a dip, marinade, and dressing. But back to these rolls. Colourful, fresh, and crisp – they’re wonderful summery wraps and almost too pretty to eat…almost. But they’re so delicious that not eating them might be impossible. And as an added bonus, they get a check-plus for being bikini & bathing suit friendly!
- 10 soy paper wraps (I bought a pack of 5 large square wraps and cut them in half)
- 10 cooked shrimp, thawed and halved
- 2 carrots, julienned
- 3-4” piece of cucumber, julienned
- 1 green onion, finely sliced
- 1 avocado, sliced
- ½ bundle thin vermicelli noodles
- Handful of microgreens
- Sweet-chili Thai sauce (optional for serving)
- ½ cup natural peanut butter
- ½ cup warm water
- 2 ½ tbsp. Sriracha (adjust according to your desired spice level)
- 3 ½ tsp rice vinegar
- 2 tsp soy sauce or tamari
- 1 tsp mirin
- ½ tsp sesame oil
- ¼ tsp garlic powder
- Combine all of the ingredients for the spicy peanut sauce and mix until smooth.
- Cook the vermicelli noodles according to the package. Drain, rinse with cold water, and let cool.
- Lay a piece of soy paper widthwise. Place 2-3 pieces each of cucumber, carrots, and avocado on a 45° angle. Add the noodles, green onions and 1 tsp of spicy peanut sauce on top. Place two pieces of shrimp on the noodles and top with microgreens.
- Roll to form a tight cone. Repeat with remaining ingredients. Serve with spicy peanut sauce and sweet-chili Thai sauce.
- If you don't have natural peanut butter, you can use regular smooth peanut butter but use less water.