Summer Rolls with Soy Ginger Dipping Sauce

1 Package Bean Thread (cellophane) Noodles
Rice Spring Roll Wrappers
1 Mango, sliced
1 Cucumber, seeded, pealed and sliced into match sticks
1 avocado, sliced
1/2 Lb cooked shrimp
1/4 cup fresh cilantro

Bring a pot of water to a boil.  Add cellophane noodles and cook for 3 minutes until the noodles are translucent and soft.  Drain and reserve.

Soften 1 spring roll wrapper in water until soft, about 20 seconds.  Put softened wrapper on a plate and add a thin layer of noodles, mango, cucumber, avocado, shrimp, and cilantro.  Roll as though you were rolling a burrito (see below).  Serve with Soy Ginger Dipping Sauce.

Fresh ingredients are the key!Layer ingredients on the wrapperFold up sides, as though you were rolling a burritoRoll!

 Recipe notes:  Don't be afraid of the wrappers.  They look delicate (and they are delicate), but even if they rip you can still roll them and they will still taste delicious.  If you are a vegetarian, omit the shrimp.  You can also experiment with ingredients.

Soy Ginger Dipping Sauce:

1/2 cup rice vinegar
1 Tbs sugar
1/4 cup soy sauce
1 tsp sesame oil
1 1/2 inch piece of fresh ginger, minced

combine and serve!

Recipe notes:  This is the dipping sauce I usually serve with my steamed dumplings, but it is delicious with the summer rolls.  It's tangy and slightly spicy and is a nice complement to the fairly bland summer rolls.  You could also serve them with the more traditional peanut sauce.  I can't eat peanuts so I don't cook with them, but if I were to make one, I would try Alton Brown's recipe for Peanut Sauce.

Duck Egg and Parano Cheese Souffle (adapted from Alton Brown)

Butter, room temperature, for greasing the souffle
2 tablespoons grated Parano Cheese
1 1/2 ounces (3 tablespoons) butter
3 tablespoons flour
1 teaspoon dry mustard
1/2 teaspoon garlic powder
1 1/3 cups milk, hot
4 large duck egg yolks
6 ounces Parano, grated
5 Duck egg whites
1/2 teaspoon cream of tartar

Preheat your oven to 375.  Grease the souffle dish and dust greased dish with 2 Tbs grated Parano Cheese.  In a saucepan over medium heat, melt the butter.  Meanwhile, combine the flour, mustard, and garlic powder.  Add to the butter, and stir to cook.  Slowly add the hot milk and turn off heat.

Separate the eggs into two separate bowls.  Beat the yolks until thoroughly mixed.  Temper the eggs into the hot milk mixture (add a little bit of the egg yolk to the hot milk while vigorously stirring continue to do this until the egg yolks are incorporated into the milk mixture.  make sure to keep on mixing so the eggs do not scramble).  Add the grated cheese.  Using a hand mixer, beat the egg whites and cream of tarter until stiff.  In thirds, fold the egg whites into the yolks, and pour into the casserole.

Bake for 35 minutes until light and puffy.  SERVE IMMEDIATELY (the souffle won't wait)!

 Recipe Notes: Alton Brown's original recipe calls for cheddar cheese, rather than parano, chicken eggs (I don't think that there are actually any recipes that call for duck eggs but they were fun to try) and 1/8 tsp of salt.  I omitted the salt because parano is a saltier cheese as compared to cheddar, but I would have added it if I used cheddar.  The duck eggs were a novelty, but the flavor was similar to chicken eggs.  The most noticeable difference was the yolks are much bigger than chicken egg yolks.