Monday, July 31, 2017

Fresh Shrimp Rolls


The other night, the idea of turning on my oven or stove to make dinner was unbearable. It's been far too hot to consider heating up my apartment further.

So when it came time for dinner, I decided the best thing to do was keep it cool, fresh and light.


Enter: Fresh Shrimp Rolls.



These are so easy to make, a nice light dinner, or just half the recipe and serve them as a side to a vermicelli stir fry. They're also great to pack up for picnics because they're easy to make in advance and store for a day or two. 

Check out the ingredients and directions below to make them yourself! Or watch this short video montage showing you how it's done:



Fresh Shrimp Rolls (yield approx. 6 rolls)


Ingredients:

  • Rice paper wraps
  • 1 serving shrimp (about 12-13)
  • 1/2 tsp Red pepper flakes
  • 2 tsp cilantro
  • Coconut oil
  • 3 large fresh lettuce leaves
  • Spicy mayo (regular mayo mixed with hot sauce!)
  • 1 medium carrot, julienne
  • 2" segment cucumber, julienne
  • 1/2 avocado, cut into small chunks
  • A handful of mint leaves
  • To Serve: Soy sauce or other dipping sauces (optional!)




Directions:


1) Prep all of your fillings! tear lettuce into 2"x3" (ish) pieces, julienne carrots and cucumber, chop your avocado, wash your mint leaves, and blend your spicy mayo (I use regular mayo and Sriracha)!


2) Take your shrimp (make sure its tailless!) and cook on the stove in a tablespoon of coconut oil with your red pepper flakes and your cilantro. Once it's all pink, let it cool for a few minutes and then chop up into rough 1/2" pieces.



3) Fill a large bowl with warm water. The bowl needs to be big enough and deep enough that you can easily wet your rice papers. Place your rice paper in the bowl and massage lightly with your hands until its pliable. then lie flat on your prep surface.


4) Fill your rice paper wrap! Place fillings close to the bottom (near you).

You can watch the video for my order (I recommend starting with the lettuce leaf for added rolling strength) though really it's all the same once you've rolled it up. 

Don't overfill your wrap! you're making a spring roll not a burrito!


5) Roll your wrap by first folding up over your fillings until just on top then folding in the sides. Then wrap upwards until secured. The nice thing about rice wraps is that they are sticky enough that they hold well.

That's it! nice and easy and you have a delicious snack! Serve with a sweet Chile sauce, or soy sauce. Whatever flavour you love best for dipping! I find its good to cut them in half as well, makes them a bit easier to manage.





What's your favourite kind of spring roll? Are you a crispy chicken person? Do you prefer egg rolls? have you ever made rolls yourself? Let me know in the comments down below!!!


PS: If you liked this post, check out these posts:


 


up