We had been planning to take a picnic dinner over to campus and watch the movie on the quad tonight with all the Summer Start students.  We’ve done that every year since we’ve been here and always really enjoyed it (despite the run of terrible movies they’ve chosen in recent years).  But today it’s cold and has been raining all day.  The university obviously has an alternate rain location and the event is going on as planned, but for us most of the fun is in watching the movie en plein air.  So instead, we stayed home and ate our picnic dinner at the kitchen table.  Here you see a combination of rice-paper rolls with veggies and noodles inside, and collard leaf rolls with spiced chicken inside, along with peanut sauce for dipping.  We still have about half of this meal left in the fridge right now– I guess that’s what happens when you don’t slowly munch on it for the duration of a movie.  I’m looking forward to finishing it tomorrow for lunch.

The rice paper rolls are simple.


  • 6 rice paper rounds
  • handful of rice noodles, cooked and cooled
  • 5-6 lettuce leaves, shredded
  • 1 daikon, matchsticked
  • 10-12 sugar snap peas, matchsticked
  • 2 carrots, matchsticked

Briefly soak a rice paper round then spread it flat on a wet plate.  Quickly fill with desired amounts of lettuce, daikon, peas, carrots, and rice noodles, then roll up like a small burrito, as tight as possible.  Done.


The collard leaf rolls were a bit more involved, but they were really delicious.  We got the recipe from Eggs On Sunday who also needed to use some CSA ingredients. 

Ingredients (slightly adapted):

  • 1 bunch collard greens
  • 1/2 pound ground chicken
  • 1 tbsp tamarind concentrate dissolved in 1/4 cup water
  • 3 tbsp vegetable oil
  • 1/2 cup onions, chopped
  • 3 tbsp minced garlic
  • 2 tbsp brown sugar
  • 2 tbsp fish sauce
  • 1/2 tsp salt
  • 1 tbsp minced ginger
  • 2 tbsp roasted cashews, chopped

Cut central stem off collard leaves so that what remains is a large round piece (I also recommend notching out any remaining stem that is particularly large).  Steam leaves and set aside to cool.

Whisk the tamarind concentrate into the warm water until dissolved; set aside.

Heat a wok over high heat, then add the oil. When hot, add the onions and garlic and stir-fry until golden. Add the ground chicken and cook until it’s all changed color. Add the sugar, tamarind juice, fish sauce, and salt and continue cooking until almost all of the liquid has evaporated, about 5 minutes. Add the ginger and chopped toasted peanuts and stir-fry one minute more. Taste and adjust seasoning to your taste.

Put a couple of spoonfuls of spiced chicken onto a collard leaf and quickly roll up, like a small burrito.  Done.


Like I said, this was pretty good– especially the collard and chicken rolls.