Tuesday, April 24, 2012

Shrimp Summer Rolls

package of rice paper sheets
large bowl hot water
1/3 head cabbage - finely sliced
2 carrots - shredded
bean sprouts
1 head cilantro - chopped
1/3 cup Thai basil - chopped
1/3 cup fresh mint - chopped
1 lb small cooked shrimp

Soak rice paper, one sheet at a time, in hot water until pliable and soft but not too mushy. Dry slightly on a paper towel. Pile a large handful of mixed ingredients on one end, fold over end and sides and roll tightly.
*Also try with finely julienned cucumber, rice noodles, fresh parsley or asparagus spears.

3 TBSP fish sauce
3 TBSP lemon juice
3 TBSP water
1 tsp chili oil
2 TBSP brown sugar
1-2 small red chilies - finely chopped

1/3 cup peanut butter
2 TBSP soy sauce (or liquid aminos)
1 tsp chili oil
1-2 tsp chili powder
1 clove garlic - finely minced
1/2 tsp ginger - grated
1/3 cup milk (or almond milk)
2 TBSP brown sugar (or 3 TBSP honey)

Keep refrigerated covered in wet paper towels.

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