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Shrimp Summer Rolls with Two Sauces View Larger

Shrimp Summer Rolls with Two Sauces

Ingredients:

  • 1 1/2 ounces rice noodles
  • 2 large baby cucumbers, peeled and julienned
  • 1 cup carrot, shredded (package or salad bar)
  • 3 scallions, white and part of the green, finely minced
  • 1/2 pound small shrimp, cooked
  • 1 bunch fresh mint, washed well and dried
  • 1 bunch cilantro, washed well and dried
  • 1 daikon radish, peeled and julienned
  • 10 spring roll wrappers
  • 2 teaspoons chopped shallot
  • Juice and zest of one lime
  • 2 Tablespoons Nam Pla (Asian fish sauce)
  • 1/3 cup rice wine vinegar
  • 1/4 cup Stonewall Kitchen Hot Pepper Jelly
  • 1 jalapeno, seeds removed, finely minced
  • 1 bottle Stonewall Kitchen Wasabi Ginger Sauce or Roasted Garlic Peanut Sauce

Directions:

    For the Asian Sauce:
  1. In a small bowl, combine the shallot, lime juice, lime zest, the Nam Pla and the rice wine vinegar.
  2. Whisk in the Hot Pepper Jelly and 1/4 cup water, taste for seasoning.
  3. Add the finely chopped jalapeno and allow this to rest while you make the spring rolls.



    For the Spring Rolls:
  1. Cook the rice noodles in boiling salted water for about 2 minutes until tender.
  2. Drain and rinse in cold water.
  3. Drain again, and toss with 2 Tablespoons of the Asian Sauce. Set aside.
  4. Julienne the cucumber, stopping when you reach the seeds.
  5. Julienne the radish and set both aside.
  6. Place all the filling ingredients: cilantro, mint, shrimp, radish, cucumber and noodles in separate bowls.
  7. Place 4-5 mint leaves, then 3-4 cilantro sprigs in the middle of the spring roll wrapper.
  8. Top with a small bunch of rice noodles, carrot, radish and cucumber.
  9. Place 4-5 shrimp on top of the rolls.
  10. Fold two short sides in over the ingredients and then slowly roll from top to bottom, compacting ingredients.
  11. Wrap in plastic wrap and place in refrigerator for 1 hour or until serving time. Can be made one day ahead.



    For serving:
  1. Unwrap each roll from plastic wrap and cut on the diagonal to make two pieces.
  2. Place on a serving platter with the Asian Sauce in one bowl and Wasabi Ginger Sauce or Roasted Garlic Peanut Sauce in the other. Garnish with fresh herbs, if desired.

QTY

In Stock

Hot Pepper Jelly
Hot Pepper Jelly Item: 101326 $7.95

QTY

In Stock

Roasted Garlic Peanut Sauce
Roasted Garlic Peanut Sauce Item: 131102 $7.95

QTY

In Stock

Wasabi Ginger Sauce
Wasabi Ginger Sauce Item: 131110 $7.95