We all love the chewy, messy fun of summer rolls, made with rehydrated rice-paper sheets. Nothing is “cooked,” here, and no recipe is really necessary. And yet, I referred to the “Summer Rolls” recipe, from The Humane Society, when I put these together. You see, I made 9 rolls, rather than 16, so I adjusted all the ingredient amounts. Do you know what was absolutely fabulous? The dipping sauce! We just wanted to drink the tangy peanut-ginger juice.

I left the red pepper flakes out of my dipping sauce, in order to make it kid-friendly…and, oh boy, was it! Here’s an important note about this recipe: DO NOT follow the rice-paper “softening” rules. Instead, soften one sheet at a time. Forget about stacking it on a paper towel (wet sheets will only stick there and never peel off--what horrible advice!); just transfer the soaked sheet to your flat cutting board, then fill and roll. Easy.

I was thrilled to indulge in summer’s Thai basil while it was available. Imagine a minty basil flavor. Enjoy summer rolls for what they are: simple and tasty and fun.

I also made Nava Atlas’ unspectacular “Creamy Corn Chowder.” We enjoyed it and ate it without any arguments, mind you. My onion and celery were “golden” in 6 minutes. I added about 5 cups of water to cover the ingredients, then simmered for 23 minutes.

I did use frozen corn and buttermilk instead of rice milk. Do include some bay leaves, which are absent from the ingredient list. At the end, I added 2 tsp. kosher salt and 1/2 tsp. black pepper.

Bean-Thread Noodles (1.69 oz.) = $1.79
Thai Basil (1/2 bunch) = $1.95
Teriyaki Tofu (.56 lb.) = $2.74
Onion (1) = .63¢
Carrots (2) = .50¢
Yukon Gold Potatoes (2) = $1.33
Silken Tofu (12.3 oz.) = $1.86

RECIPES: enjoy playing with rice paper, and try to add some “wow” to your corn chowder
once you chop your veggies and tofu and assemble your summer rolls, you can eat them; soup needs 2 hours of prep and cooking and resting
rice noodles, favorite veggies, and seeds get rolled into chewy rice paper sheets and dipped into the best peanut-ginger sauce; corn soup thickened by potatoes, tofu, and buttermilk is tame, yet adequate

Next time, I will make the “Eight-Ball Zucchini with Eggs Baked Inside,” from theKitchn. Come back to my site soon, to see the fun I had with these.