Thai Shrimp Spring Rolls

A healthy salad in a easy-to-eat wrapper! Enjoy!

Thai Shrimp Spring Rolls

Recipe adapted from Alton Brown on foodnetwork.com

3 ounces thin rice stick noodles

6 pre-cooked shrimp/student

1 large cucumber, unpeeled, seeded, and cut into matchsticks

1 large carrot, peeled and grated

1/4 cup fresh cilantro, chopped

1/4 cup fresh mint, chopped

2 (per student)  (8 1/2-inch) round rice paper wrappers

12 leaves Bibb, Boston, or other soft lettuce

Place the rice sticks into boiling water and cook approximately 3-5 minutes or until barely soft. Drain out boiling water and rinse noodles in cool water to stop the cooking process.

Peel and chop the cucumber. Peel and grate the carrot. Wash the cilantro and mint and remove leaves from stems. Wash, pat dry and chop the lettuce.

Fill a pie dish with warm water. Dip 1 rice paper wrapper into the water for 10 seconds, then transfer to a cutting board until the wrapper is pliable and slightly tacky, approximately 1 minute.

Arrange about 1/4 cup of the vegetables mixture on the bottom 1/3 of the wrapper nearest to you. Arrange 3 shrimp next to the vegetables. Top with 1/4 cup noodles. Bring the bottom edge of the wrap tightly over the filling, and then fold in the 2 sides. Finish rolling from bottom to top until the entire wrapper is rolled. Be careful not to tear the rice paper. Place on a parchment-lined half sheet pan and cover with a damp tea towel. Repeat with the remaining wrappers until the filling is gone. Each student may make 2 Spring Rolls for you to eat.

Recipe from Food Network courtesy of Alton Brown

Soy Ginger Dipping Sauce:

1/2 cup low-sodium soy sauce

1/4 cup rice wine vinegar

2 tablespoons finely grated ginger

2 tablespoons chopped green onion

2 medium cloves garlic, minced

2 teaspoons sugar

1 teaspoon sesame oil

Add all of the ingredients to a lidded jar and shake well to combine. Serve as a dipping sauce for spring rolls.

Recipe courtesy of foodnetwork.com

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 chile garlic sauce, optional for spice
  • 1-2 Tablespoons warm water, or more as needed

You can whisk everything together in a bowl or use a food processor. I always whisk them because it saves me from cleaning the food processor. Add everything to a medium bowl (except water and optional garnish) and whisk until smooth. Add 1-2 Tablespoons of warm water or until you reach desired thinness. Pour into a serving bowl/ramekin and top with garnish. Set aside.

Peanut Sauce Recipe:  http://sallysbakingaddiction.com/2015/04/07/homemade-fresh-summer-rolls-with-easy-peanut-dipping-sauce/

amber Rasmussen Spring roll

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