Saturday, August 16, 2008

Fresh Thai Shrimp Spring Rolls

I am once again playing catch-up on my little blog! This dish was made- I'm sad to say- on June 29th. It's not that these dishes aren't good or that I'm not into telling you, lovely readers, about them. It's just, well, I'm busy and I get sleepy after making dinner, which is usually around 8 PM.

Ok, no more excuses- on to the food!

So these spring rolls are so filling and light and perfect for a summer evening. The ingredients are focused on good simple flavors and can be modified to your taste. I've made them vegetarian style or with chicken before as well with equally good results. The two challenges? First, finding the weird rice paper wrapper things. I always have to go to my local asian market to find them. Second issue is then using the wrappers. They are finicky- kind of slimy, kind of flimsy, kind of, well weird. But truly, they make the meal and hold the fillings quite well once you get the hang of it.

Whip up a nice spicy peanut dipping sauce and you're good to go!

Shrimp Spring Rolls

  • 5-10 Raw Shrimp
  • 1 Garlic Clove, minced
  • 1-2 Tbsp. Lime Juice
  • Rice Paper Wrappers
  • 1 Carrot, peeled and sliced in thin ribbons
  • 1 C. Lettuce, sliced in ribbons
  • 2 Green Onions, sliced in long ribbons
  • Wide Rice Noodles, cooked, drained and cooled
  • Mint Leaves

  1. Remove any tails and shells from shrimp, and cut lengthwise/ butterfly if desired. I like to cut it down the length so that it leaves smaller pieces for the rolls.
  2. In a small saute pan, heat some olive oil over medium heat. Cook the garlic until softened.
  3. Add in the cut shrimp and lime juice. I always try to flatten the shrimp and attempt to keep them from curling. Cook through until pink.
  4. Remove from pan and allow to cool. When cool, cut into small bite-sized pieces.
  5. In a cookie sheet or other shallow large container, prepare the "water bath" for the stiff wrappers. This means filling with warm water until about 1/2 inch deep. The container must be large enough to fit the wrapper circle in so that it can be submerged.
  6. With the wrapper submergerd, gently rub the surface until the wrapper softens and becomes pliable and rollable. Be sure to rub all the surfaces so that the edges get soft too. No one wants crunchy edges!
  7. On a clean surface, spread the wrapper. In the center, being sure not to overfill as I usually do, layer the shrimp, carrots, lettuce, green onions, rice noodles, and mint leaves. Other fillings could be basil, cabbage, soy bean threads, or ginger.
  8. Gently wrap up the edge, tucking in the ends for a tight roll.
  9. Cut on the diagonal to showcase the lovely fillings. Serve with warm peanut sauce.

Rice Paper Wrappers

Peanut Dipping Sauce
  • 1/2 C. Peanut Butter
  • 3 Tbsp. Soy Sauce
  • 1 tsp. Ginger Powder
  • 1/2 tsp. Garlic Powder
  • 1/4-1/2 tsp. Red Pepper Flakes
  • Water to taste for thinning

  1. In a small saucepan, heat the peanut butter over low heat, melting.
  2. Stir in the soy sauce, ginger, garlic powder, and pepper flakes. Mix until smooth.
  3. Add in water as desired to thin the sauce.
  4. Serve warm.

1 comment:

Kelsey said...

These look really good. Light healthy. Perfect for summer!