Tonight I'm injecting a little Asian persuasion into Turning Mediterranean because I can't think of a better, or easier, way to showcase fresh ingredients than inside a spring roll. Plus. I like eating with my hands.
Now boil some small shrimp and let's get this party started.
Note: Amounts of ingredients will vary depending on the size of your rice paper, how full you like your spring rolls and how many spring rolls you are making. I have included photos of my ingredient plates as a reference for how much of each ingredient I put in one roll.
Gather ingredients.
(Trust me. Strawberries taste good with almost everything. )
small shrimp unsweetened coconut flakes
sliced strawberries crumbled goat cheese
sliced strawberries crumbled goat cheese
slivered almonds
Two: Traditional Shrimp Spring Roll
small shrimp cilantro
sliced red cabbage sliced scallion
slivered almonds unsweetened coconut flakes
Three: Spicy Shrimp Spring Roll
small shrimp lime juice
sliced red cabbage chili paste
cilantro sliced scallion
To assemble:
Fill a shallow dish with warm water. Dip rice paper into water, one sheet at a time, for a few seconds then place on a flat, dry surface. Allow the rice paper to sit until pliable - around one minute. Place ingredients on one side of rice paper. Do not overfill. Gently pull edge of rice paper closest to filling over ingredients and firmly tuck filling under. Roll. After one or two rolls, stop and fold ends in. Continue to roll carefully but firmly to the end.
It is best to eat these fresh as rice paper doesn't store well. If you must transport them, wrap each roll individually so that they do not stick together.
I intended to tell you which roll was my favorite but I can't! They were all so good. Tell me, how do you roll?
Spring rolls are one of my favorite, but I never thought of doing a sweet one. Good idea!!!
ReplyDeleteAlso...these really impress people when you bring them over to a party.
I finally took them to a party. Success!
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