Since we're eating from the pantry this week (trying to use up the random things I have around and keep the weekly grocery bill low), we're getting fancy with a package of rice paper and some rice noodles, tofu, a Panamanian avocado, cilantro, and my favorite peanut sauce.
The peanut sauce comes from an Epicurious recipe and we all love it enough to drink it straight. I quadruple the recipe each time I make it and freeze the other 3 portions for use on linguini (we'll probably have that next week). I obviously use veggie stock instead of chicken stock, but otherwise follow the recipe verbatim.
Nate was my sous chef tonight; he got the rice paper wet, I filled it, and then he rolled it up. But when a friend stopped by to chat for a few, Nate took over completely and made 6 rolls entirely on his own! Go little chef!
The kids still don't love avocado so their rolls were just noodles, sauce, cilantro, and tofu that I'd marinated in Soyaki. Grown-up ones were sans tofu, plus avocado. Yum. If I'd had green onions, I would have gladly used them. The nice thing about summer rolls is you can fill them with anything you darn well please! I've even seen people make them without noodles, just sautee'd veggies.
This isn't a particularly healthy dinner, but it's not too bad and it's fun to eat.