Food recipes
Shrimp Summer Rolls with Almond Dipping Sauce
Shrimp Summer Rolls with Almond Dipping Sauce
Once you get the hang of working with rice paper wrappers, you will be making these frequently. Rice paper wrappers are sold dried, but a quick soaking (just 10 seconds or so) in hot water makes them soft, pliable, and slightly chewy. If you've never worked with rice paper wrappers before, buy a few extra so you can practice. You'll find rice paper wrappers and sambal oelek in the Asian foods aisle.
Total time: 45 minutes
Ingredients:
Dipping Sauce:
¼ cup unsalted almond butter
3 tablespoons unsweetened coconut milk
1 teaspoon grated fresh ginger
1 clove garlic, grated
1 tablespoon gluten-free soy sauce or tamari
1 tablespoon rice vinegar
2 teaspoons sambal oelek
1 teaspoon honey
Rolls:
3 cups water
½ pound large shrimp, peeled and deveined
12 rice paper wrappers (8" diameter)
2 cups shredded red cabbage
1 large carrot, grated
1 avocado, pitted, peeled, and thinly sliced
1 mango, pitted, peeled, and cut into strips
½ cup sliced fresh mint leaves
Directions:
To make the dipping sauce: In a small bowl, whisk together the almond butter, coconut milk, ginger, garlic, soy sauce or tamari, vinegar, sambal oelek, and honey. Set aside.
To make the rolls: In a medium saucepan, bring the water to a boil. Add the shrimp and immediately remove the saucepan from the heat. Cover and let the shrimp poach for 3 minutes, or until opaque. With a slotted spoon, transfer the shrimp to a bowl of ice water and let them cool for 3 minutes. Drain the shrimp and cut each in half lengthwise.
Fill a shallow plate with hot water. Dip 1 wrapper in the hot water for 10 to 15 seconds, or until pliable. Taking care not to tear the wrapper, remove it from the water and spread it flat on a work surface.
Place a little of the cabbage, carrot, avocado, mango, and mint on the bottom third of the wrapper (you will need one-twelfth of each ingredient per wrapper). Top with 4 pieces of shrimp. Fold the bottom of the rice paper over the filling and begin rolling tightly. Fold the left and right sides of the paper over the filling. Finish rolling tightly and slice in half diagonally.
Repeat with the remaining wrappers and filling. Serve with the reserved dipping sauce.
Makes 6 servings
Once you get the hang of working with rice paper wrappers, you will be making these frequently. Rice paper wrappers are sold dried, but a quick soaking (just 10 seconds or so) in hot water makes them soft, pliable, and slightly chewy. If you've never worked with rice paper wrappers before, buy a few extra so you can practice. You'll find rice paper wrappers and sambal oelek in the Asian foods aisle.
Total time: 45 minutes
Ingredients:
Dipping Sauce:
¼ cup unsalted almond butter
3 tablespoons unsweetened coconut milk
1 teaspoon grated fresh ginger
1 clove garlic, grated
1 tablespoon gluten-free soy sauce or tamari
1 tablespoon rice vinegar
2 teaspoons sambal oelek
1 teaspoon honey
Rolls:
3 cups water
½ pound large shrimp, peeled and deveined
12 rice paper wrappers (8" diameter)
2 cups shredded red cabbage
1 large carrot, grated
1 avocado, pitted, peeled, and thinly sliced
1 mango, pitted, peeled, and cut into strips
½ cup sliced fresh mint leaves
Directions:
To make the dipping sauce: In a small bowl, whisk together the almond butter, coconut milk, ginger, garlic, soy sauce or tamari, vinegar, sambal oelek, and honey. Set aside.
To make the rolls: In a medium saucepan, bring the water to a boil. Add the shrimp and immediately remove the saucepan from the heat. Cover and let the shrimp poach for 3 minutes, or until opaque. With a slotted spoon, transfer the shrimp to a bowl of ice water and let them cool for 3 minutes. Drain the shrimp and cut each in half lengthwise.
Fill a shallow plate with hot water. Dip 1 wrapper in the hot water for 10 to 15 seconds, or until pliable. Taking care not to tear the wrapper, remove it from the water and spread it flat on a work surface.
Place a little of the cabbage, carrot, avocado, mango, and mint on the bottom third of the wrapper (you will need one-twelfth of each ingredient per wrapper). Top with 4 pieces of shrimp. Fold the bottom of the rice paper over the filling and begin rolling tightly. Fold the left and right sides of the paper over the filling. Finish rolling tightly and slice in half diagonally.
Repeat with the remaining wrappers and filling. Serve with the reserved dipping sauce.
Makes 6 servings
Printed from https://recipe.bluelayer.org/recipe/74395/shrimp-summer-rolls-with-almond-dipping-sauce