FOR ROLLS 1/2 cucumber, julienne 1 mango, julienne 16/20 shrimp, peeled and deveined, poached and cut lengthwise 2 tbsp peanuts, roasted and chopped 24 mint leaves Sweet chili sauce (Mae Ploy or Roland brands are good) 1 bunch green onion, sliced 1 2 pieces rice paper 1 tbsp olive oil 1 tbsp honey Juice and zest of 1 lime FOR DIPPING SAUCE 2 tbsp Mirin 1 tsp soy sauce 1 tbsp sesame seeds, toasted 2 tbsp sesame oil 2 tsp green onion, chopped METHOD 1.Marinate shrimp in olive oil, honey, lime juice and zest overnight, remove from marinade and season with salt and pepper, poach in simmering water until no longer translucent. Remove from hot water and immediately place in an ice bath, slice lengthwise, and keep aside. 2.Meanwhile, place all julienne vegetables, shrimp, peanuts, green onions, mint leaves in individual bunches on the same plate 3.Prepare a bowl of room temperature water and quickly dip the rice paper in the water until it becomes malleable. 4.Lay rice paper out on a cotton napkin and then build the rolls starting with two mint leaves in the bottom third of the rice paper, layer on some mango, cucumber, chopped peanuts a drizzle of sweet chili sauce and a sprinkle of green onions. Place two halves of the shrimp on top of the onions. 5.Starting with the bottom section of the rice paper fold it over the shrimp, then fold in the two sides, now tightly roll the paper to the top securing the spring roll into a tight log. 6.Continue this process until you have 12 rolls. 7.For the dipping sauce, combine mirin, soy sauce, sesame seeds, sesame oil and green onion and whisk till sauce emulsifies.
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