Friday, August 10, 2007

Summer Rolls

Aunt Ellen made these last night and they were wonderful; perfect for a hot day because there's no cooking involved. These probably will involve a trip to an Asian market, but that's the only difficult thing.

1 pkg summer roll wrappers/rice paper rounds(they look a little like hard, semi-translucent tortillas, but they're made out of rice)
1 bag cole slaw w/ carrots
1 1/2lb pkg of pre-cooked shrimp for shrimp cocktail
1/2 C fresh cilantro, chopped
1/2 C fresh mint, chopped
red or yellow pepper, sliced thinly (optional)

Take the tails off the shrimp and slice them in half lengthwise. Dampen a couple of thickness of paper towels to cover the rolls with and spray your serving plate with a little Pam so they won't stick to it.

In a dish large enough to hold the wrappers heat water until it's hot, but not too hot for your hands. Don't leave the roll in the water, just lay it in for about 10 seconds & take out as soon as they're pliable. Fill w/ coleslaw, cilantro, mint, & half a shrimp on each side. Roll like a burrito--fold the sides in over the filling and then roll up. Place on serving plate & cover w/ damp paper towels. Repeat until you've used up all the filling.

Dipping Sauce:
1/2C rice vinegar
8 tsps hoisin sauce
2 tbl minced fresh ginger
4 tsp chili-garlic sauce

When you're ready to serve slice each roll in half diagonally. These will keep refrigerated covered w/ damp paper towels in a tightly closed container.

1 comment:

  1. These are just great! A wonderful addition to the appetizer tray. Very refreshing taste.

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