Ingredients: |
Ingredients: Summer Rolls:
10 spring roll rice paper wrappers
1 large carrot (thinly sliced)
1 large cucumber (thinly sliced)
1 red pepper (thinly sliced)
1/3 cup purple cabbage (chopped)
5 large green lettuce leaves (torn in half)
1 avocado (sliced)
1 cup fresh cilantro (and/or mint, basil)
1 cup pineapples (diced)
20 medium cooked shrimp, peeled and sliced in half length-wise
sesame seeds for garnish (optional)
Easy Peanut Dipping Sauce:
1/4 cup creamy peanut butter
1 Tablespoon hoisin sauce
2 teaspoons soy sauce
1 clove garlic, mashed (or about 1 teaspoon minced)
1 teaspoon Sriracha sauce (or a chili garlic sauce, optional for spice)
1-2 Tablespoons warm water, or more as needed
optional garnish: crushed peanuts, sprinkle of crushed red pepper
|
Directions: |
Directions:1. Wash all the vegetables and prepare as specified in the ingredients list and set them aside on a large tray so it is easy to grab them while you are assembling.
2. In a medium saucepan, boil enough water to cover the shrimp. Once the water comes to a boil, add shrimp and cook for 1 to 1 ½ minutes until shrimp is pink and opaque. Immediately remove the shrimp from the water, drain and cool in the refrigerator. Once cooked, remove the shell and cut the shrimp lengthwise in half to give two pieces of shrimp. Set aside.
3. Prepare the dipping sauce: Whisk all the ingredients (except water and optional garnish) specified in the peanut dipping sauce together in a medium bowl or use a food processor. Whisk until smooth. Add 1-2 Tablespoons of warm water or until you reach desired thinness. Pour into a serving bowl and top with garnish. Set aside.
4. Prepare the rice paper: Pour warm water into a large bowl. Working with one at a time, dip the rice paper wrapper into the warm water for 15-20 seconds (or whatever the package suggests). Usually it's around that time. You want the rice paper to be soft, yet still slightly firm and pliable. Immediately remove from the water and place flat onto a work surface such as a large plastic or ceramic cutting board.
5. Fill the rice paper: On the bottom 1/3 of the rice paper lay ½ of a lettuce leaf. On top of the lettuce, place a few sticks of carrot, cucumber, red pepper, a sprinkle of purple cabbage, a sprinkle of cilantro, and a few pineapple cubes. Add 1-2 slices of avocado and 4 slices of shrimp on top. Do not overstuff the roll. Start small then add more, as needed, as you roll each one.
6. Roll everything up tightly. To do so, gently pull up the bottom of the roll and roll over the filling. Use your hands to tuck the filling in as you go. It's basically like you're rolling a burrito. Fold in the sides of the rice paper as you roll and try to get a tight roll.
7. After rolling each, place on a serving plate. Cut in half, sprinkle with sesame seeds, and serve with peanut sauce.
8. You can add vegetables and substitute the shrimp with a different protein based on your preferences. If you like a spicy kick you can add siracha hot sauce. |
This recipe for Shrimp Summer Rolls is from