I was going to make summer rolls. You know, the kind you get at every Vietnamese restaurant. They are like the perfect food–fresh, delicious, healthy. The fact is, though, it takes a fair amount of work to make them for dinner. You have to soak each wrap individually, then quickly make the wrap, store them under a wet towel while you make the other ones and hope they don’t dry out too quickly. So tonight, as I prepared to make them, I felt a bout of laziness waft over me. No, I wasn’t making summer rolls. Now I had to think on my feet. Pretty much all we had were summer roll ingredients (why I had chosen to make them in the first place). Then it hit me, I could make them, just without actually MAKING them. I grilled the shrimp, I made the peanut sauce (3 parts peanut butter, 1 part coconut milk, 1 part soy sauce) and I ripped up the basil and mint leaves. Instead of the work of wrapping them all up individually, though, I just tossed them on a pile of rice noodles. Easy as hell, probably took like 5 minutes total. Swashed the whole thing with sriracha, and there you have it.