On a recent Whole Foods adventure, summer rolls –made with rice paper- were being served as samples. I loved the fresh, light flavor and crunch of the carrots mixed with ginger, cucumber and shrimp but figured the dish was too complex for my rookie culinary skills (how do you wrap delicate rice paper without it tearing?).
Imagine my delight when I came across this helpful recipe in the May edition of Health:
The above recipe produces a sweeter, fruity taste than my variation that is loaded with veggies and has a bit of bite due to the fresh ginger sauce:
You’ll Need: 8, 8-inch round sheets rice paper (Whole Foods has these in their ethnic section)
1 cup mixed greens
1 cup carrots, julienned
¼ green onions, chopped
1 ½ cups cooked bean threads
16 medium, cooked, peeled and de-tailed shrimps
1.) Fill a large, shallow dish with warm water.
2.) Wet a clean, kitchen towel; wring out and place on a clean work surface.
3.) Place one rice paper sheet in water; soak to soften (about 30 sec).
4.) Removed from water; place on towel.
5.) Working quickly, place 1/8 of greens facedown in center of paper, leaving space free on all edges of paper.
6.) Layer shrimp then other ingredients on top of greens.
7.) Pull bottom of wrapper over filling, fold in sides, and roll wrapper into a cylinder.
8.) Repeat with other seven rolls.
9.) Keep refrigerated until ready for use.
For Ginger Dipping Sauce:
¼ cup olive oil
1 TBSP soy sauce
¼ lemon, juiced
1 clove garlic, minced
1 TBSP minced fresh ginger root
¼ tsp. Dijon mustard ¾ tsp honey
1.) In a small bowl, whisk together the soy sauce, lemon juice, garlic, ginger, mustard, and honey.
2.) Once these are thoroughly combined, add the oil in a steady stream, whisking constantly.
3.) Chill until ready to serve.
If you give these a try, let me know what you think!
Happy Thursday Y'all!
~Laura K.
