Fresh Spring Roll Recipe

Category: Cocktails & Appetizers | Blog URL: http://gloria-foodforthought.blogspot.com/search?updated-max=2010-02-10T17%3A30%3A00-08%3A00&max-results=3

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.

Photo: Gloria Bakst

Ingredients

inch Extra large shrimp cooked, cut half (flat)(26-30 ct)

Romaine lettuce

Rice wrappers

Rice Vermicelli noodles

Mint (lots)

cucumber

Avocado – cut down center, separate at pit, take a spoon and cleanly scoop out 1/2 of Peeled seedless cucumber cut thin slices lengthwise

(Tofu and cooked chicken can also be used)

Sauce

1/4 cup Crunch peanut butter

1/4 cup Hoisin sauce

1 cup boiling water

2 cloves finely chopped garlic

1 teaspoon olive oil

Preparation

In small saucepan sauté garlic in olive oil until lightly cooked. Mix equal parts hoisin and peanut butter with boiling water, mix vigorously. Taste sauce and see if you want to add more hoisin or peanut butter, it’s a personal preference. I prefer more hoisin. Then add more boiling water until it’s the consistency for dipping sauce. (May need another ¼ cup depending on your preference). Put sauce in small dishes for serving.

Put rice paper in warm water for 5-10 seconds, move back and forth, wipe excess water off rice paper with fingers, put on plate. Boil noodles for 5 minutes use chopstick to separate noodles while cooking. Drain noodles into colander, rinse with cold water and then add warm so they stick together.

Break lettuce to fit nicely on wrap. Make sure there is a margin on the sides without any ingredients. Put ingredients about ¼ of the way on the wrap. The rice paper is very sticky to work with. Make sure all ingredients are all ready before you wet the rice paper.

Order in wrap:

Shrimp (3 pieces)(11/2 shrimp)

Mint (6 leaves)

Romaine Lettuce – one or two pieces depending on the size of the leaf

Noodles (about a ¼ inch of noodles)

Cucumber slice

Sliced avocado

Fold wrapper in at 2 sides and then roll tightly, slice on diagonal to serve. Eat with sauce.

Tools

Place your ad here
Loading...

About

Here is a photo of the finished DELICIOUS and wonderful Fresh Spring roll I made for New Year's Eve! I made 12 for 5 people and I only had one!! They were a big hit! To learn how to make them and see step by step photos of the process go to www.chefgloriab.com
In my Malden Senior Center cooking class next Wednesday, Jan. 13 we are celebrating Chinese New Years and this will be one of the dishes I will be teaching. If you are interested in attending this class call the Malden Senior Center now to sign up. The classes fill up so don't delay! They are from 2-5 pm.

Yield:

6 servings

Added:

Saturday, February 20, 2010 - 2:01pm

Creator:

Gloria Bakst

Main menu