Shrimp and Chicken Summer Rolls with Thai Peanut Sauce

Shrimp and Chicken Summer Rolls with Peanut Sauce


After a month-long journey through the American midwest and two Canadian provinces, we arrived safely home a few days ago.  Fresh vegetables were scarce as we traveled the interstates, and consequently they are what we crave.  Let there be salad–and all manner of greens and farmers markets!  Fried foods have been banned for the foreseeable future.  It is lovely to be back in the kitchen, and while I get back into my groove, this recipe was one we enjoyed just before we left.

Tucked into these addictive summer rolls is one of the best salads I have ever tasted.  The inspiration for the salad combination came from Put On Your Cake Pants.  Her recipe for Mango Thai Chicken Salad is truly exceptional.  So I stuffed many of those incredible flavours into moist rice wrappers, and some seriously delicious summer rolls were born.  I incorporated that out-of-this-world peanut sauce right into the filling.

Rolls like these are perfect for when you want the refreshing flavours of a salad in a different format.  And you can take your pick of protein.  Shrimp or chicken or even some seasoned tofu are all good options when combined with the crisp lettuce, cucumbers, mango, cilantro and peanut sauce.  More salad, less oven.  Amazing taste.  Cool and simple.  There are so many reasons to make these summer rolls again and again.  And I certainly will.

Summer Rolls with Shrimp and Chicken

Shrimp and Chicken Summer Rolls with Thai Peanut Sauce

  • Time: 25 min
  • Difficulty: easy
  • Print


  • shrimp or chicken, cooked and sliced
  • cucumber, sliced lengthwise and cut into 4-inch strips
  • mango, sliced into strips
  • fresh cilantro sprigs
  • round rice wrappers
  • Thai peanut sauce:
    • 1/4 cup creamy peanut butter (or cashew butter)
    • 2 tablespoons rice vinegar
    • 1 tablespoon soy sauce
    • 3 tablespoons sesame oil
    • 2 tablespoons pure honey
    • 1/2 teaspoon sea salt
    • 2 tablespoons water


  1. Whisk together peanut sauce ingredients until smooth.
  2. Soften each rice wrapper by submerging one at a time in a plate filled with hot water.  Transfer moistened wrapper to another plate or counter and place shrimp or chicken, lettuce, cucumber, peanut sauce, and cilantro near the middle, but at a place about 3 inches from the near side of the wrapper.
  3. Carefully fold both sides of the wrapper inward and then roll from the bottom to form a burrito-like package that encloses the filling.
  4. Transfer each roll to a serving plate.  Cover and chill until ready to serve.

I’m sharing this here and at Allergy Free Wednesdays.


Mango Lemon Trifle


Freezable desserts are the absolute best for summer.  After serving the trifle once, I froze the remaining leftover portion and pulled it out more than a week later.  It was just as delicious as round one.

This recipe can also be used to create two different desserts, which are both really delicious!  What I did was split the mango lemon cream in half to make a smaller trifle (using less cake).  The other half I used for Mango Lemon Semifreddo cups, which have been a popular recipe here for good reason.  So why not opt to save time and make both the semifreddo and this trifle on the same day?  Then freeze and enjoy each dessert whenever you wish!

Mango Lemon Trifle

  • Servings: 8
  • Time: 20 min
  • Difficulty: easy
  • Print


For the mango lemon cream

  • 2/3 cup fresh or frozen mango pieces
  • 1/4 cup fresh lemon juice
  • 1/4 to 1/3 cup pure honey
  • 3 egg yolks
  • 2 cups whipped cream or whipped coconut cream, chilled

For the trifle

  • mango lemon cream
  • 4 cups pound cake, yellow cake, or white cake, cubed
  • 2 to 3 ripe mangos, peeled and sliced
  • 2 tablespoons pecan pieces
  • 1 tablespoon unsweetened coconut flakes


  1. To make mango lemon curd, puree mango, lemon juice, egg yolks, and honey together in a blender or food processor until smooth.  Transfer to a microwave-safe bowl and cook in the microwave on high for 60 seconds.  Stir and cook on high again in 30 second intervals until smooth and thickened (it will be like a thin pudding).  Let cool to room temperature and then chill in the refrigerator.
  2. Gently fold together whipped cream and mango lemon curd until evenly combined.
  3. To assemble the trifle, place a layer of cake cubes in a glass serving bowl.  Top with a layer of mango lemon cream followed by most of the mango slices (reserve 6 to 8 slices for the topping).  Add another layer of cake, followed by mango lemon cream.  Top with fresh mango slices, pecans and coconut.  Refrigerate and serve the same day or freeze for future use.  Thaw before serving.


Mango Trifle with Coconut and Pecans


Sesame Orange Napa Cabbage Salad

Sesame Orange Napa Cabbage Salad

Crisp and refreshing, a simple cabbage salad gets lifted to greater heights with an exquisite sesame orange dressing.  Never mind a main dish.  All summer long I would be content with salads and desserts.

I initially skipped adding any almonds, thinking that they might be cliché.  But I tried tossing some in when I was finishing off the delicious leftovers, and was amazed.  Just a sprinkling of almonds added spectacular crunch and flavour.  Though they missed the photo session, I suggest you don’t skip the almonds unless you must.


Sesame Orange Napa Cabbage Salad

  • Servings: 3 to 4 as a side dish
  • Time: 10 min
  • Difficulty: easy
  • Print

Napa Salad with Sesame Orange Dressing


for the salad

  • 3 cups Napa cabbage, thinly sliced and chopped
  • 1 carrot, grated (about 1/3 cup)
  • 2 green onions, diced
  • 2/3 cup almonds, optional (but recommended)

for the dressing

  • 1/3 cup fresh orange juice
  • 2 tablespoons salad oil, such as grapeseed or olive oil
  • 4 teaspoons rice vinegar
  • 1/4 teaspoon sesame oil
  • 1/2 teaspoon sea salt
  • 2 teaspoons black or white sesame seeds


  1. Whisk together dressing ingredients.
  2. Shortly before serving, toss salad ingredients together and pour dressing over salad, tossing gently to mix the flavours.

Note:  This salad tastes best when served the same day the dressing is added.


I share recipes here.


Sparkling Saskatoon Berry Punch

Sparkling Saskatoon Berry Punch


Parties are popping up everywhere this month, with graduations and weddings and anniversary celebrations happening.  And to celebrate with a glass of punch is certainly appropriate and desirable in this case, thanks to the berries.  I’ve rarely met a punch I don’t like, and though I’ll drink it in any colour, I prefer to tint mine with mostly natural ingredients.

If you are not acquainted with Saskatoon berries, I describe them as a blend of cherry, blueberry, and cranberry flavours and textures.  While some Canadians have a strong preference for blueberries, I am enchanted with Saskatoon berries.  I tasted them for the first time a few years ago and am delighted to have them in our area now.  With the cool spring this year, I am hoping to still be able pick local Saskatoon berries in July after we return from our travels.

Last year’s berry picking was a highlight of the summer; we also attended the Saskatoon berry festival, complete with gourmet pies.  Those pies weren’t quite as good as the best Saskatoon pie ever, which was made by a friend from church and brought to a potluck dinner.  The nice thing about this punch is that it’s easier than pie, and twice as refreshing.  Still, I’d gladly take another slice of that homemade Saskatoon berry pie and wash it down with this Saskatoon berry punch.

Sparkling Saskatoon Berry Punch

  • Time: 5 min
  • Difficulty: very easy
  • Print


  • Saskatoon berry juice (or other berry juice, such as blueberry pomegranate), chilled
  • Ginger ale, chilled (I prefer Canada Dry)
  • Saskatoon berries or blueberries, fresh or frozen


1. Combine berry juice and ginger ale in a 1:1 ratio.
2. Add berries and serve cold.


I share recipes here and I am also bringing this to Fiesta Friday.




Banana Smoothie Parfaits with Peanut Butter Streusel

Banana Parfaits with Peanut Butter StreuselRich tasting banana parfaits can serve as a healthy breakfast, energy snack, or crave-worthy dessert.  Part smoothie, part pudding, part healthy dessert, it’s the peanut butter streusel that keeps me coming back for more.

The streusel part of the recipe is triple the amount needed for a batch, which means you can save the extra streusel to have plenty on hand for next time and the next.  And if you enjoy peanut butter treats like me, there will be repeat performances very soon.  In fact, I bellieve I’ll whip up these parfaits again for breakfast tomorrow.

Banana Smoothie Parfaits with Peanut Butter Streusel

  • Servings: 3 to 4
  • Time: 25 min
  • Difficulty: easy
  • Print


  • 2 bananas
  • 2 cups almond milk, coconut milk beverage, or dairy milk
  • 3/4 cup peanut butter
  • 4 tablespoons brown sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup unsweetened fine coconut flakes
  • 1/2 cup light buckwheat flour or oat flour
  • 1/2 teaspoon baking soda


  1. In a blender, combine 2 bananas and 2 cups of milk.  Blend until smooth.  Chill for 15 minutes or longer, until slightly thicker.
  2. Meanwhile, into a medium mixing bowl, add coconut flakes, flour, and baking soda.  Stir in peanut butter, brown sugar, and vanilla until an evenly mixed dough forms.
  3. Press the dough flat onto a parchment-lined baking sheet. Bake at 300 degrees F (150 C) until top of streusel is crisp, about 15 minutes.  Let cool completely and then break up into a crumbly streusel.
  4. Fill serving glasses half-way with chilled banana smoothie mixture.  Add a layer of peanut butter streusel.  Pour another layer of banana smoothie and top with plenty of peanut butter streusel.  Serve parfaits cold and eat with a spoon.

Banana Parfait with Peanut Butter Streusel

Here is where I like to share recipes.  

I’m also sharing this at Allergy Free Wednesdays.


Mango Lemon Semifreddo with Blackberries

Mango Semifreddo with BlackberriesFew tastes compare to fresh blackberries picked on a warm summer day.  When I played in the backyard as a girl, I would sometimes spy a ripe berry along the chain link fence and pop it into my mouth.  Where I live now, blackberries don’t grow wild, but I haven’t forgotten their allure.  I guessed that a cool dessert like mango lemon semifreddo would be enhanced by pairing it with some sweet, juicy blackberries that I bought.  My guess was correct, and the results were rewarding indeed.

Although semifreddo sounds like a very grown-up dessert, I found that it was really rather simple to make.  All I did was combine whipped cream with mango lemon curd and toss in some berries before freezing.  I made individual semifreddo cups, but other versions I’ve seen come in loaf form, which would work just as well for this recipe.  So perhaps it’s time for you to create your own semifreddo, which is especially refreshing this time of year.  It’s a wonderful make-ahead frozen dessert, and it can be pulled out whenever the mood strikes or you have guests dropping in for a visit.

Mango Semifreddo with Blackberries


Mango Lemon Semifreddo with Blackberries

  • Servings: 6 to 8
  • Time: 30 mins plus freezing time
  • Difficulty: easy
  • Print


For the mango lemon curd

  • 2/3 cup fresh or frozen (thawed) mango pieces
  • 1/4 cup fresh lemon juice
  • 1/4 to 1/3 cup pure honey
  • 3 egg yolks

For the semifreddo

  • mango lemon curd, above (about 1 cup)
  • 2 cups whipped cream or non-dairy whipped coconut cream
  • fresh blackberries


  1. To make the mango lemon curd, puree mango, lemon juice, egg yolks, and honey together in a blender or food processor until smooth.  Transfer to a microwave-safe bowl and cook in the microwave on high for 60 seconds.  Stir and cook on high again in 30 second intervals until smooth and thickened (it will be like a thin pudding).  Let cool to room temperature.  It may be chilled further in the refrigerator for best results.
  2. Gently fold together whipped cream and mango lemon curd until evenly combined.  Spoon the mixture into ramekins or a loaf pan and add some of the fresh blackberries.  Cover ramekins or pan with foil or plastic wrap and freeze for 3 hours or longer  (a loaf-size pan will require more time).
  3. Just before serving, dip the ramekins or loaf pan in warm water to loosen the cold semifreddo from the edges.  Invert onto a serving platter or plates, and top with remaining fresh berries.

I share recipes here and at Naturally Sweet Tuesdays

Show Stopper Saturday and Allergy Free Wednesdays.


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