The Hawthornes Make Spring Rolls.

Here's something else I missed: Our Spring Rolls. These are light and packed with flavors.

These were delightful.

I think they're so pretty. And they're fun to make.

Mr. Hawthorne julienned slices of green pepper, cucumber, and carrots. We also have clover sprouts and avocado.

After getting the avocado meat out of the shell, liberally douse it with lime or lemon juice to keep it from discoloring. Slice the shrimp lengthwise.

I planted mixed lettuce greens in the garden before I left and they're ready for picking now. There's really nothing like fresh baby greens.

I made sticky rice in about 20 minutes to hold everything together.

I keep pickled ginger on hand for occasions such as these. For assembly, add in whatever you like.

Take a rice sheet and let it soak in warm water until just pliable. Too much soaking and the paper dissolves. And start building. Mr. Hawthorne started with baby greens.

Then some sticky rice, shrimp, and avocado.

Some julienned slices of carrot, pepper, and cuke.

More lettuce. And roll away.

Pickled ginger and sprouts.

Sprouts.

Sticky rice.

While Mr. Hawthorne was on ... a roll, I made a quick dipping sauce.

I took out a 1 inch cube of frozen ginger, nuked it, then squeezed the juice out. You can't juice ginger from a refrigerated chunk. It must be frozen then nuked. To the ginger juice, I added about 3 TB soy sauce, 2 TB rice vinegar, juice of 1/2 lime, and a few drops of sesame oil. Be careful with the sesame oil. A little goes a long way.

Sprinkle some just picked scallions, chives, basil, and cilantro over top.

And that, my friends, is some seriously good eats.

Youngest Hawthorne with a Happy Junior and Dixie wants to play.

The Hawthorne puppies have forgiven me.