Recipe for Fresh Spring Shrimp Rolls
15 APR 2021
While Spring season is shining on us, try this Cold Spring Roll recipe at home!
Ingredients
peanut dipping sauce
1/2 cup natural peanut butter
2 tablespoon soy sauce
1 tablespoon rice vinegar
2 tablespoons brown sugar
2 teaspoons chili garlic sauce
1 tablespoon fresh lime juice
2-3 garlic cloves, grated
1 tablespoon ginger root, grated
2-4 tablespoons warm water, if needed
Shrimp Cold Rolls
2 cups thin rice vermicelli noodles
18 jumbo black tiger shrimp
12 round rice paper wrappers
Boston lettuce leaves
1 cup shredded carrots
1 cup thinly sliced cucumber, lengthwise
1/2 cup sliced avocado
mint and or cilantro
Method
peanut dipping sauce
whisk to combine all ingredients except water.
add water 1 tablespoon at a time, until desired consistency.
Shrimp rolls
In a medium pot, bring water to a boil. cook rice noodles until tender. transfer to a colander and rinse with cold water.
Bring water to boil in a pot, cook shrimp until pink. remove shrimp from water, drain and cool. once cool, remove shell if still attached and cut shrimp lengthwise in half to give two pieces. set aside.
Fill a pie dish or large bowl with cool water, large enough to hold the piece of rice paper.
Set a damp dishtowel on a cutting board. immense one rice paper sheet into the water until pliable. remove, shaking off excess water, and lay flat on the damp cloth.
Lay one piece of lettuce over the bottom third of the rice paper - add some noodles, carrots, cucumber, and avocado.
Roll up the paper halfway into a cylinder. fold the sides in an envelope pattern.
Lay 3 shrimp halves cut side down, along the crease. place a few cilantro and mint leaves next to the shrimp.
Keep rolling the paper into a tight cylinder to seal.
Best served immediately with peanut dipping sauce.
TIPS
Rolling the rice paper can be tricky - try watching a video, keep practicing.
OTHER FILLING IDEAS TO TRY
Protein: grilled chicken, barbecue pork, or tofu
Vegetables: bell peppers, cabbage, bean sprouts
Fruits: mango or strawberries
Ryan deLeon, Chef de Cuisine