Vietnamese Shrimp Rolls and Asian-inspired Wings

When I went to the Asian market up the street for salmon for sushi, I found small rice paper wrappers. I normally use the larger ones for summer rolls,  but I love mini food, and so I picked up the cute little wrappers just to have on hand. I couldn't stop thinking about them, (having them sitting on the counter did not help!) and so I made shrimp rolls with them. These are almost like the full size summer rolls, except I omitted the rice noodles inside the roll, and I wasn't going to put lettuce in them, to save room.  But I had to chop a head of lettuce for salad, and so I saved the tiny inner leaves and used those.  I wish I had taken pictures during the process, the little rolls are so cute, but it was after midnight and I just wanted to eat dinner and go to bed. :o) Inside the rolls are sauteed shrimp; carrot, cucumber, and jalapeno, julienned and set in rice wine vinegar while I prepped the other ingredients; cilantro, fresh mint, and the tiny lettuce leaves. For dipping, I made a quick peanut sauce with peanut butter, garlic, soy sauce, and rice wine vinegar. And a splash of sriracha to heat things up a bit.

To go with the rolls, I made asian-inspired chicken wings;  the drummettes were marinated in and then baked in a sauce with honey, soy, garlic, fresh ginger, brown sugar, sambal oelek chili sauce, and sesame oil. I roasted them at 375 for an hour, turning every fifteen minutes, so the sauce would thicken and carmalize, coating the wings. And, because it was asian night, I also made edamame, tossed with sea salt. And the prerequisite salad. Ever since the Great Lettuce Incident of 2012, I enjoy my salad even more than usual! This salad was no exception, the fresh red leaf lettuce is so silky and happy. I added grape tomatoes and almonds almost as an afterthought.

Happy. : )