hunky guest and shrimpy spring rolls

I can hardly pretend this is a recipe. It is more of another suggestion to put certain foods together to make a healthful, delightful, participatory meal. And, really, this post is more to talk about when Ken came to visit and we all made spring rolls.

These were similar to the spring rolls that Lindsay and I made in London and, in fact, came from the same package of rice paper. Souvenir! The first time, we added scrambled eggs, which was a delicious and economical protein option. But this time I was entertaining a guest, so I splurged on frozen shrimp.

While Kelsey and I slaved away, that guest kindly busied himself taking photos for of us.

Here is how we prepared spring rolls: 

1. Pour wine.

2. Chop onions, mushrooms, carrots, cucumber and red bell pepper. Sass your sister.

2. Defrost shrimp, de-tail, slice in half lengthwise. Look great doing it.

3. Sauté onions and mushrooms. Increase the volume on Passion Pit.

4. Heat water in a large skillet, sit around it, submerge a sheet of rice paper for 10 seconds, then carefully fill and roll it.

Make and eat one at a time until you've had your fill or you run out of vegetables. Dip them in peanut sauce or spicy garlic chili sauce. 

Jim and family, this one's for you:

If you can plan ahead, go to Chinatown for noodles around lunchtime and pick up some pastries on your way home for dessert. 

And if the promise of an interactive meal doesn't entice you to visit Philly, perhaps this will:

With love.