Stick Bug Summer Rolls
1 to 2 stick bugs per summer roll. Meal worms can be substituted.
1 Tb peanut oil
1 clove garlic pressed.
½ ripe avocado sliced into straws
Baby carrots cut into straws
Small cucumber, seeds removed cut into straws
Red pepper , seeds removed cut into straws
Rice cellophane spring roll wrappers
Commercial peanut sauce and srirachi chili sauce
Insects can be killed by placing in the freezer overnight and then thawing. Remove the legs from the stick bugs. Saute in hot peanut oil with the pressed garlic for about a minute. Remove from the pan.
Soak each spring roll wrapper in water until it becomes soft enough to roll, about 30-40 seconds. Assemble the spring rolls by laying the wrapper on a clean surface. Lay out the vegetables parallel to each other in the center bottom one third of the wrapper. Place the bugs in the center of the stack of vegetables.
To wrap, fold the sides of the wrapper over the stack. Then fold the bottom over and roll the stack tightly to the top. Place on a damp lettuce leaf.
Cut in half and serve with Thai peanut sauce and srirachi chili sauce. Goes well with Cockroach and Cricket Thai curry.