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.

PRICES:
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
PREP TIMES:
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
TASTES:
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.