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Tuesday, June 15, 2010

Spring Rolls

One of my good friends, Starr, makes the most amazing spring rolls. She always puts something fun and unexpected in them. One time she put a sliver of luscious mango in one of her rolls. I thought that was oh so very clever of her. Anywhoooo, I decided to make some spring rolls today and put my own spin on them. These are light, fun and perfect for this time of year. Give them a whirl:

4 rice paper wrappers

1/2 lb large cooked shrimp (I got mine out of the case at the butchers)

Roughly 2 cups mixed spring greens

1 large red bell pepper, very thinly sliced

Cucumber, seeded and very thinly sliced

About 6 fresh basil leaves (if they are little leaves, you’ll need more)

Thin rice noodles (optional)

Cook rice noodles according to package instructions. Drain and rinse with cold water. Set aside. Soak 1 wrapper in a shallow dish (I used a dinner size plate) of water for 30-45 seconds or just until pliable (if soaked too long, it will fall apart). Lay on a paper towel to drain. Lay 2-3 shrimp (tails removed) about 2 inches from the edge of wrapper. Top with 1/4 cup of greens, a couple slices of peppers, a couple slices of cucumber, a couple basil leaves, and about a 1/4 cup of noodles, but I think it’s safe to say, that eyeballing is good way to go here. Fold in sides of rice wrapper and roll tightly away from you (you’ll see a picture). Repeat soaking and stuffing procedures with remaining wrappers and filling. Slice diagonally into 2 pieces. Serve with Sweet and Sour Chili Sauce.

Recipe for dipping sauce:

1/4 cup sugar (you could use any variety)

1/2 cup rice vinegar

2 tablespoons lime juice

2 tablespoons grated cucumber, with juice

1 tablespoon grated fresh ginger

1/2 teaspoon crushed red pepper flakes (add extra if you want more heat)

1/4 teaspoon salt

Combine all ingredients in a small bowl and whisk until sugar dissolves. Store refrigerated in an airtight container until ready to serve or up to 2 weeks.

Spring roll recipe by Bri. Sweet and Sour Chili Sauce form the April 2006 issue of Cottage Living

Post by Bri

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