Roll your way through summer with this cool, no-cook sup­per

Austin American-Statesman - - AUSTIN360 FOOD - By Kel­lie Hynes For Cox News­pa­pers

My kitchen over­flows with vi­brant summer pro­duce, and I am too hot to cook. I’m too hot to eat. In fact, I’m too hot to do any­thing more than hold my wine slushie against my brow and dream of Fe­bru­ary. But around 6 p.m., my fam­ily starts pok­ing around the kitchen in search of sus­te­nance. Since these are the same peo­ple who heap wet swim tow­els ad­ja­cent to empty laun­dry bas­kets, I’m not in­clined to jump up and put on a full spread. In­stead I wave them to­ward the in­gre­di­ents for my Citrusy Summer Rolls, which is a gluten-free, no-cook meal that even tow­el­drop­pers can make. If you think my recipe re­quires too much chop­ping for your cur­rent lan­guid sit­u­a­tion, skip to the last para­graph where I tell you how to cheat.

Summer rolls are mostly raw, un­like their fried spring roll cousins. Don’t be in­tim­i­dated by the long-ish recipe. Sim­ply cut up a bunch of fresh sea­sonal veg­eta­bles, toss in some shrimp, chicken or tofu, and gift-wrap the whole she­bang in chewy rice paper wrap­pers. Any veg­gies will work, al­though I give pref­er­ence to those that play well with fresh lime juice, like car­rots and seed­less cu­cum­ber. And I like to bun­dle my chopped veg­gies in let­tuce leaves, which keeps the firmer veg­eta­bles from pok­ing through the del­i­cate rice paper wrap­per. Slacker tip: taste your cu­cum­ber be­fore peel­ing it. If the skin isn’t bit­ter, you can leave it on. If the skin IS bit­ter, well, you’ll prob­a­bly spend more time look­ing

CON­TRIB­UTED BY KEL­LIE HYNES

In­gre­di­ents for Citrusy Summer Rolls, a gluten-free, no-cook meal, are sim­ple: Cut up a bunch of fresh sea­sonal veg­eta­bles, toss in some shrimp, chicken or tofu, and gift-wrap the whole she­bang in chewy rice paper wrap­pers.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.