With all the time many of us find ourselves at home with these days, a "labor-of-love" recipe seemed appropriate. This is a project, not just a recipe, especially if you've never made summer rolls before.
First off, you might be like what are summer rolls? They're just un-fried, raw spring rolls...So, they're easily made spring rolls if they're fried! They are a delicious, light treat to fill your belly without the quarantine-guilt of typical, comfort food-centered, binges.
Makes 12 rolls
Ingredients:
Filling:
8 frozen shrimp, defrosted
3 cloves of garlic, minced
8 oz. mushrooms, minced
6 lettuce leaves
1 carrot, julienned
1 cucumber, julienned
1 cup of rice noodles, cooked and cooled
Optional ingredients:
1 avocado, thinly sliced,
1 bell pepper, julienned
Wraps:
1 pack of spring roll wrappers
1/2 cup water, hot
1 large plate, 10" diameter or larger
Dipping sauce:
1/2 tsp. sesame oil
1 1/2 tsp. soy sauce
1/3 cup minced green onions
FIRST: Set up your prep area. You'll need a flat space to wrap the rolls; I prefer to place the plate with hot water -- for dampening the wrappers -- to the left of my prep area. Take all your ingredients and line them up.
THEN: Take the hot water and pour a small amount onto your plate. You want a thin layer of water since you'll be using this to dampen the wrappers. When you take out your first wrapper, you will notice how rigid it is. Many of them come with a texture that almost dissolves when they're the right wetness; the brand we use is Three Ladies. Soak the wrapper in the hot water until it becomes soft and malleable. Place it on the prep area, laying it as flat as you can without tearing it.
THEN: Place some of each of the filling ingredients in the center of the wrap and then fold to create a secured summer roll. Fill with as much or as little filling as desired. Here's a quick tutorial, "How to Wrap Asian Summer Rolls" from YouTube.
FINALLY: Mix dipping sauce ingredients together. Serve chilled together.
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