Friday, March 14, 2014
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Shrimp Rice Paper Rolls
I been experimenting with new dishes. We really enjoyed these spring rolls. My daughter even enjoyed making em and then eating em. It’s an awesome entree to serve at dinner parties, or as canapés or snacks. The good thing is that the rolls stay fresh covered with a damp cloth for a few hours, so it’s a great dish that can be prepared ahead of time.
Ingredients for rolls:
Rice paper
Julienned carrot
Cilantro leaves
Shredded lettuce
Julienned cucumber
Cooked shrimps peeled
Handful of cooked rice noodles (optional)
Thai Dipping Sauce:
1 tbs light soy sauce
1 tbs rice vinegar or white wine vinegar
3 tbs mirin
1/4 tsp grated ginger (optional)
All the yumminess lie in the dipping sauce.
Mix all sauce ingredients. I added sesame seeds on top.
Prepare all veggies, slice in strips. Cook shrimps add a little bit of butter and salt.
Dip rice paper into warm water for a few seconds.
I used a plate to make spring rolls in. In a row across the center, place 4 shrimps. Place a handful of the vegetable mixture on top of the shrimps on each rice paper round.
The key is to not over-fill and leave enough space around the sides of the rice paper for folding and rolling. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce.
Shrimp Rice Paper Rolls
Ingredients for rolls:
Rice paper
Julienned carrot
Cilantro leaves
Shredded lettuce
Julienned cucumber
Cooked shrimps peeled
Handful of cooked rice noodles (optional)
Thai Dipping Sauce:
1 tbs light soy sauce
1 tbs rice vinegar or white wine vinegar
3 tbs mirin
1/4 tsp grated ginger (optional)
Mix all sauce ingredients. I added sesame seeds on top.
Enjoy with the sauce!!!
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