Meat

Vietnamese Rolls

Big Storms & Lifelines

The last month or so has been a lesson in extremes for me. It’s been discombobulating, distracting, and even exhausting. But when I try to take a 1000-foot view, I think what the Universe has been trying to teach me is how to hold opposites in my hand, to breathe through it, and try to remember to smile. In recent weeks, I have felt every possible emotion at once: sad and elated, stressed out and excited, burnt out and inspired, terrified and determined. Experiencing all these internal extremes in the span of one day (or sometimes even one hour) has made me feel like I am in a small rowboat in the middle of a huge storm. At times, it has worn me down and I find that my humor has been muted (so if you’ve noticed a shift in tone on Impatient Foodie that is why.)

In times when it feels like you have no anchor, the only thing you can do put out an SOS and turn to friends for comfort and care, and to remind you to laugh (and to eat). In the midst of my summer storms, I have felt overwhelmed by gratitude for my closest friends who thrown me a life line, and rallied around me in the most incredible, loving, and generous way. Is it weird to say that I feel proud of myself for having drawn these people around me over the years? I always knew they were wonderful human beings, but never fully realized just how magic they all are until very recently.

One such friend is Summer Rayne Oakes. Trying to define Summer would be like trying to “put the ocean in a paper cup” in the words of Ani Difranco. Summer Rayne is wickedly smart and always has a smile on her face. She has boundless energy that comes from her deep passion and an endless curiosity. She’s a writer, a filmmaker, the host of a podcast, an entrepreneur, occasionally she dresses up as her superhero alter ego. She’s also an incredible cook, and an advocate of good food, health, and a tireless leader in the fight to change our broken food system. She recently helped to launch Good Eggs, the first ever farmers market meets online grocer. These are her Vietnamese Rolls. They are light and fresh tasting, and they take almost no time to make — they’re perfect for Impatient Foodies on a humid summer’s day. They’re also the perfect snack for someone like me, who has finally made their way back to shore.

SUMMER’S HAMACHI JALAPENO ROLL

Ingredients

VIETNAMESE BROWN RICE WRAPPERS
PEA SHOOTS
½ OZ. HAMACHI
JALAPENO (WITH SEEDS), SLICED IN THIN ROUNDS
1 GRANNY SMITH APPLE, MATCHSTICKED
1 CARROT, MATCHSTICKED
1 CUCUMBER, MATCHSTICKED
ARUGULA MICROGREENS
MINT
1 TBSP FERMENTED, UNPASTEURIZED SOY

Instructions

  1. Soak the hamachi in fermented, unpasteurized soy sauce for 2-3 minutes.
  2. Slice up a jalapeno (just make sure you don’t rub your eyes!)
  3. Matchstick the granny smith, carrot, cucumber, and get a leaf or two of mint..
  4. Place fish and 1-2 slices of jalapeno in the wrap, 3-4 carrot matchsticks, 3-4 cucumber matchsticks, 3-4 apple matchsticks, and a some pea shoots in the middle of your wrap.
  5. Roll it up. Top with some arugula microgreens and serve immediately.

Join the conversation