I love Asian influenced dishes.
I love fresh ingredients and healthier options.
I love dipping sauces.
This dish is obviously perfect to me! I was going to make these Sunday, but we were insanely hungover after my amazing bff’s (you might know her) engagement day/evening/all night party at the W in Ft. Lauderdale. Instead we were craving heartier things like these eggrolls that I am super jealous Sarah made.
Alyssa from Everyday Maven, one of my fave bloggers, chose this week’s FMP recipe. Head to her blog for the original recipe and for creative healthy dishes with lots of instructional photos! These really help for the rolling part of this recipe.
Shrimp Summer Rollsserves 8 for an appetizer or 3-4 for a meal
adapted from the Food Matters Cookbook by Mark Bittman
- 1 head butter lettuce, 8 leaves left whole and the rest torn
- 1 avocado, sliced
- 1/2 cup chopped fresh cilantro or mint
- 1/2 cup grated, shredded, or julienned carrot
- 1/2 cup cucumber, slivered
- 2 scallions, diced (recipe says slivered but these were hard to chew)
- 1 lb. cooked shrimp (I poached these in gently boiling water for 5 minutes)
- 1/2 package vermicelli rice noodles, cooked and drained
- Water as needed
- 8 sheets rice paper, 8 to 10 inches in diameter
Prepare all ingredients (chop, slice, etc) and lay out in an organized work space. Make a bowl of water big enough to hold the rice paper sheets.
Grab a wooden cutting board. Put a sheet of rice paper in the water and let it soak for about 10 seconds, just until soft (don’t let it become too soft; it will continue to soften as you work).
Lay it on the cutting board. Lay a lettuce leaf toward the bottom third of one rice paper and top with a small amount of each filling ingredient (using no more than 1/2 cup per roll). Use a few pieces avocado, cucumber, scallion, carrot, for each. Use 3 shrimp and a small handful of vermicelli noodles for each. But make sure it is no more than 1/2 cup to be able to roll it.
Roll up the rice paper to enclose the filling, then tuck in the sides as you would a burrito; keep it fairly tight and continue rolling, then press the seam to seal.
Peanut Dipping Sauce
- 1/2 cup roasted peanuts
- 1/2 cup coconut milk
- 2 tablespoons lime juice
- 1 tablespoon brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon ponzu sauce (optional)
- 1 tablespoon minced garlic
- salt and black pepper
Sweet & Spicy Dipping Sauce
- 5 tablespoons hoisin sauce
- 3 tablespoons light soy sauce
- 2-3 teaspoons sriracha sauce (or to taste, this gets spicy!)
- 2 teaspoon garlic powder
- 4 tablespoons water
Head here to find deconstructed summer roll salads and other creative versions of this recipe from the Food Matters Project members.
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::: keelymarie :::