Asian Style Veggie Summer Rolls with Soy-Peanut Dipping Sauce

For those of you who know me, this is the famous MasterChef audition summer roll appetizer that I stood outside in 15 degree weather for 4 hours to present, only to be told that while the taste ranks a 5/5, I apparently have a face for radio and not reality TV on Fox. So, Fox, while I extend a certain appendage in your general direction, I will happily munch away on these summer rolls, which clearly have more taste than you do. Not that I'm bitter or anything.

Ingredients:

1 package of large rice spring roll wrappers (found at most Asian groceries)

1 package pea shoots (optional, but recommended)

1 red bell pepper, sliced into matchsticks

1 package shredded carrots (or use 1 carrot and shred it yourself)

1 shallot, diced

1 yellow bell pepper, sliced into matchsticks

1 package shiitake mushrooms

1 cucumber, sliced into matchsticks

1/8 cup Cormier's Gold ginger-garlic sauce

1 overflowing tsp crushed ginger

1 overflowing tsp crushed garlic

1 pinch crushed chili pepper

1 tbsp sesame oil

water

Sautee the shiitake mushrooms and shallot in the sesame oil for 1-2 minutes, then add the ginger, garlic and chili pepper and stir fry for another minute or two. Then add the Cormier's Gold sauce and cook until the most of the sauce is evaporated (the mushrooms should still be a little saucy, but not necessarily wet). Set aside.

Carefully separate the spring roll wrappers, and soak them briefly in hot water (you can either dunk them in a bowl filled with hot water, or carefully run them under the tap, whichever is easier for you) until they become soft and easy to handle. Place the spring roll wrapper onto a large plate or other flat surface for rolling. You can use two wrappers at a time if it makes it easier for you--this will also provide a bit more strength, so that the wrappers will be less likely to tear.

Starting about 1/3 of the way in, place the veggies in thin horizontal stripes in the following order: yellow pepper, cucumber, mushroom mix, carrot, pea shoots. Fold the left and right ends of the rice paper in. Then, holding tightly, roll from bottom to top. Use a wet finger to seal the rolls shut.

Slice the rolls in half on the diagonal, and serve over mixed greens. If you really want to be a fancy show off like I was for this audition, then you can also decorate the plate with some sliced bell peppers and half-moons of brie. But don't expect bonus points from the judge.

Makes about 4 large rolls.

Soy-Peanut Dipping Sauce

Ingredients:

4 tbsp peanut butter

1 tsp sesame oil

2 tbsp honey

2 tsp gluten free soy sauce

1/2 tsp crushed ginger

Combine all ingredients together in a small bowl.