Spring Rolls ... Again.

Mr. Hawthorne and I are trying to clean out the fridge since tomorrow we're taking a little road trip. Sorry, Mama Hawthorne and Maxine. We're not coming to Danville. We have bigger plans. Hopefully, I'll be able to get wi-fi in the hotel rooms and will be able to blog along the way. At any rate, we're both looking forward to getting away. And thanks in advance to Xmaskatie for coming out to stay with Dixie. So, let's get on with our meal.

We had some sesame shrimp leftover from a stir fry the other night.

Mr. Hawthorne chopped up the shrimp.

Shredded carrots, thinly sliced cucumbers, thinly sliced red peppers, some sliced smoked red peppers, chopped shrimp, and that lovely faux crabmeat we all love.

Mr. H. softened the spring roll sheets in water. Don't leave in too long, else they disintegrate.

Then he filled a Bibb lettuce leaf with the fillings and rolled it up.

And here they are.

Next I prepared two dipping sauces.

This one has cider vinegar, honey, chopped green onions, tiny, chopped cucumber, chopped peanuts, and red pepper flakes.

And this one has rice vinegar, soy sauce, minced garlic, minced ginger and its juice, and a couple drops of sesame oil. I always like to have fresh ginger on hand, so I keep it frozen. When I cut off a piece, I'll nuke it for about 20-30 seconds and I end up with a piece of ginger that's full of juice. Try it. You can actually squeeze out the juice with your fingers.

Here are my assorted condiments: top left is Wasabi sauce. The small middle squirt bottle has paprika flavored oil. The larger squirt bottle has a mango-pineapple-habanero salsa. Bottom right container is basil infused oil. And the two glass containers are the dipping sauces mentioned above.

Well, I guess I got a little carried away with my "plate painting."

Two spring rolls on top.

Then I added the two dipping sauces.

Xmaskatie, I'll try to save you one, but I'm not making any promises.