Spring Rolls

I have been feeling like such a slug lately, a couple of days ago I woke up with my eyes all crusty, once I managed to walk/stumble/stagger to the bathroom mirror I found the reason... Pink eye or some other evil attack on my eyes and sight. Over the next few days this turned into a cold.

In a few posts I have mentioned that I have kind of a precarious hold on my "man card" to begin with... Once you brag to your buddies about your new stick blender or kitchen torch it is pretty much shot. In some ways I am rather proud of that, one of them being that on the rare occasions that I do get sick I just suck up and go. In the four years that I have been at my job I have used 1 sick day, I think now that if I do come down with a debilitating illness I can take up to 5 weeks off, before I use them all up. Like vacation days I am almost afraid to use my sick days, I know, it makes no sense.

Instead of shuffling around the house in a bathrobe carrying a hot water bottle I like to pretend that everything is "just fine" turns out that may be even more annoying. Were I just sick and laying on the sofa at least my insanity would be localized. The way I am I go to work and act like I am "just fine" but do a half assed job at best. Then go home and shovel the walk or some other goofy task that I probably wouldn't do if I were well, but I have to prove that I am "just fine." That being said I have about 5 dishes lined up in my kitchen to prepare for this blog but every time that I go in there I just shuffle back and forth between the refrigerator and counter wondering what to do, it is all so confusing. Usually I can't think of anything, you know like open the refrigerator door, or clean off the counter eventually I just give up and sit down to watch Wow Wow Wubbzy for the 107th time that day (Mr. Man's Favorite).

Anyway, this dish is actually a one I made late last summer but just never found it's way to this Blog, it is really good and easy to do... maybe I started on my fall root vegetable kick the next week. A few years ago I used to work with some caterers around the Chicago and I saw Spring Rolls come up at a lot of events, depending on what you put inside them they can be inexpensive and face it, they look all fancy-pants. These are simple to make Spring Roll Skins are available at any Asian Grocery Store. These are kind of strange creatures they transform from brittle, extra thin communion wafer like thingies to extremely pliable gluey wraps by soaking them in water for just a few seconds.

Ok they look like something from Invasion

of the Body Snatchers here but they are good.

This isn't really a recipe since it is basically a sandwich that you are making, The ingredients are:Spring Roll Wrap (one per roll)

Cooked Shrimp (4 per)

Julienned Carrots and Cucumbers (small bunch per)

Mesculin Salad Blend (handful per)

Wasabi Vinaigrette (1 TBS per)

The Wasabi Vinaigrette is easy here is how you make it:
1 TBL Wasabi Powder
1 TBL Honey
3 TBL Olive Oil
3 TBL Rice Wine Vinegar
2 TBL Water
1 TBL Salt
Mix it all up with a fork and it is ready to go.

Soak the wraps for a couple of minutes then in each one put the four shrimp topped with carrots, cucumbers then a generous handful of salad mix top with the Vinaigrette then wrap like a burrito. These will keep overnight if you want to just cover with a damp paper towel plastic wrap. If it is just for your snack eat-up!