Thai Shrimp Rolls with Julienne of Vegetables |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
The chef's knife is used to create uniform vegetable strips for the summer rolls. Use a paring knife to remove the lettuce leaf ribs. Using lettuce leaves to line the rice paper helps prevent the paper from tearing as you form the rolls. Ingredients:
3 tablespoons rice vinegar |
1 tablespoon honey |
1 teaspoon fish sauce |
1/8 teaspoon thai red curry paste |
1 ounce uncooked rice sticks |
4 medium romaine lettuce leaves |
4 (8-inch) round sheets rice paper |
8 large fresh basil leaves |
8 medium shrimp, peeled, steamed, and halved lengthwise (about 4 ounces) |
20 (2-inch) julienne-cut seeded peeled cucumber strips |
20 (2-inch) julienne-cut carrot strips |
20 (2-inch) julienne-cut green onion tops |
12 medium fresh mint leaves |
Directions:
1. To prepare sauce, combine vinegar, honey, fish sauce, and curry paste, stirring with a whisk. Set aside.
2. To prepare rolls, cook rice sticks according to package directions; drain and rinse under cold water. Drain.
3. Trim fibrous ribs from lettuce leaves to flatten leaves.
4. Add hot water to a large, shallow dish to a depth of 1 inch. Place 1 rice paper sheet in dish; let stand 30 seconds or until soft. Place sheet on a flat surface. Arrange 1 lettuce leaf over sheet. Top lettuce with 2 basil leaves, 4 shrimp halves, 2 tablespoons noodles, 5 cucumber strips, 5 carrot strips, 5 green onion strips, and 3 mint leaves. Fold sides of sheet over filling, and roll up jelly-roll fashion. Gently press seam to seal. Place roll, seam side down, on a serving platter (cover to prevent drying). Repeat procedure with remaining rice sheets, lettuce, basil, shrimp, noodles, cucumber, carrot, green onion tops, and mint. Serve with the sauce.
|
|