It’s still hot (less hot, maybe).  Cooking isn’t terrifically compelling at the moment.  Earlier this week I though about no-cook food and came back to the problem of spring rolls.  I adore them.  The garden is producing lettuce like nobody’s business, and we seem to have a random patch of a new variety of mint.  But, I have not yet invested in wheat-free soy sauce (date TBD, but it will come).  Solution: garlic ginger paste meets peanut butter.  I picked it up at this little Indian market on Mass Ave in North Cambridge.  The paste isn’t quite as flavorful as could be hoped, but requires no labor.

Spring rolls are infinitely flexible.  Shrimp, chicken, tofu, beef, basil, cilantro, cucumber, bean sprouts, blanched green beans, and baby spinach are a few more options for the filling.

Spring Rolls with Peanut Sauce

3-4 T smooth peanut butter

1-2 t chili garlic vinegar

4 T water

1-2 T ginger garlic paste

1/2 t sugar

10 spring roll wrappers

2-3 c lettuce, washed and coarsely chopped

1 carrot, washed and sliced thinly

handful of mint leaves, washed and picked off the stems

1/4 c thinly sliced Vidalia onion

2 eggs, scrambled and chopped coarsely

Mix the peanut butter, vinegar, ginger garlic paste, water and sugar until smooth.  Taste and adjust seasoning.  Toss the vegetables and herbs together.  Add the egg and peanut sauce.

Soak the wrappers in cold water.  When softened, fill and wrap like a burrito.  Eat with additional sauce, if desired.

*I used the dressing inside since the rolls were being packed up for a picnic, to help reduce mess.  I think it will work better for packed lunches as well.