Email to Cat      

Shrimp Summer Rolls

Source of Recipe

From "Mad Hungry Cravings" by Lucinda Quinn


Recipe Introduction

"Summer rolls are a healthful way to satisfy an Asian food craving. They are fresh room-temperature rolls, not deep-fried. Here, julienned veggies, blanched shrimp, herbs, and thin noodles are wrapped in rice papers and served with a flavorful dipping sauce. Set up an assembly line to make them — it's a great family activity."

List of Ingredients

â—¦ 24 medium shrimp (about 1 pound)
â—¦ Coarse salt
â—¦ 4 ounces rice vermicelli noodles
â—¦ 12 spring roll skins
â—¦ 1 cup fresh Thai basil leaves or Italian basil leaves
â—¦ 1 packed cup finely shredded Napa cabbage
â—¦ 1 medium carrot, peeled and julienned

Dipping Sauce:
â—¦ 3 cloves garlic, minced
â—¦ 1 jalapeño, minced
â—¦ ¼ cup chopped palm sugar or packed light brown sugar
â—¦ Juice of 2 limes (¼ cup)
â—¦ â…“ cup fish sauce
â—¦ 2 scallions, white and pale green parts minced, dark green tops thinly sliced


Recipe

Put a large pot of water over high heat.

Meanwhile, peel and devein the shrimp. When the water comes to a boil, add a generous pinch of salt, then add the shrimp, and cook until opaque, about 2 minutes. Using a slotted spoon or spider, transfer the shrimp to a bowl of ice water. This will stop the cooking and ensure the shrimp remain tender and moist.

Put the noodles in a baking dish, cover with hot water, and soak until softened, 8 to 10 minutes. Drain in a colander and rinse under cold water.

Cut the shrimp in half lengthwise. Pour ½ inch of cool water into a pie plate. Submerge a spring roll skin in the water for 10 seconds, then remove and transfer to a clean work surface. Place four shrimp halves cut side up in a straight row across the lower third of the skin. Top the shrimp with a few basil leaves, a few tablespoons of the shredded cabbage, a pinch of the carrots, and â…“ cup of the rice noodles. Carefully lift the edge of the spring roll skin nearest you up and over the filling. Fold the sides over, and continue to roll up. Transfer to a platter, seam side down, and cover with a damp paper towel. Continue building the remaining rolls.

For the dipping sauce, whisk the garlic, jalapeño, sugar, lime juice, fish sauce, and minced scallions in a medium bowl. Transfer to individual dipping bowls and garnish with the sliced scallion tops. Serve the summer rolls with the dipping sauce.

Makes 12 rolls