Fresh Spring Rolls!

It's a little strange considering my direct Scottish roots and my love for Thai food? If this were a "trace your ancestors blog" I would no doubt feature the wonders of haggis and mutton the majority of the time, and most likely you would be reading something else.

Anyway, despite my heritage, this afternoon I was in the mood for flavors far from my native land. Here they are, fresh spring rolls and peanut sauce humbly thrown together by me and my McClain/Garver/Irwin bloodline.

Peanut Sauce:

*1 1/2 Tbsp organic crunchy peanut butter

*1 Tbsp soy sauce

*1 tsp fresh grated ginger

*1 garlic clove, pressed with garlic press

*1 tsp. honey

*small squeeze fresh lime

*1/4 tsp sesame oil

*dash umeboshi plum vinegar *optional

Blend all ingredients together in a small mixing bowl. Set aside. *These measurements are approximate, taste as you go and adjust flavors. You can add red pepper flakes for more heat

Fresh Spring Rolls:

*6-8 rice spring roll sheets

*1/2 package rice vermicelli

*1 carrot

*1 large fresh lettuce leaf

Put a pot of water over high heat. Peel the carrot, and slice into thin sticks lengthwise. Rinse and dry lettuce and set aside.

When water begins to boil, add vermicelli and cook for about 2-3 minutes. Remove from heat, drain and return to pot with cold water.

Place the spring roll sheets in a large bowl with warm water. They will become tender in about 2 minutes.

Remove a rice sheet from the water and place flat on a work surface. Place a piece of the lettuce in the center of the rice sheet. Pull a small amount of vermicelli from the cold water (about a 1/3 cup) and fold it into a little bundle. Place it on top of the lettuce. Arrange about 5 carrot sticks alongside the vermicelli, trimming them to be the same length as the bundle of vermicelli. Run a line of peanut sauce down the center of the vermicelli.

Wrap the sheet tightly in a roll, folding in the sides as you go. Repeat with remaining ingredients.

Serve with additional peanut sauce....

and a Guinness.