Ingredients for the sauce
Three scallions chopped
1 inch fresh ginger peeled and chopped
3 tablespoons good quality peanut butter
1 tablespoon cider vinegar
1 teaspoon maple syrup, or to taste
1 teaspoon low-sodium soy sauce
1 to 2 teaspoons Siracha or other hot sauce
2 to 3 tablespoons water, to thin
Sauté the scallions and ginger in a little olive oil. You could also chop up a garlic clove if you wish. Add the peanut butter, the vinegar, the syrup, the hot sauce, the soy sauce and stir to combine. Add water to thin it to your desired consistency. Set this aside.
Ingredients for the rolls (this is very flexible!)
Rice paper wrappers (found in Asian section of the grocery store)
Shrimp (or tofu, though my hub says ick to that)
Cucumbers
Mango or avocado or even peaches
Carrots
Chopped mint, cilantro, or basil
Sprouts or lettuce or arugula or spinach
Clean and cook your shrimp and set aside. Cut the soft vegetables into lengthwise strips. Shred the carrots. Chop the herbs.
To prepare the rolls, soften the wrappers one at a time in water for 20 to 30 seconds until limp. Spread the first one out on a damp paper towel. Layer the ingredients in as the spirit moves you. You could add a drizzle of the peanut butter sauce to these ingredients, or you can serve the sauce on the side as I chose to. Wrap the ingredients together by folding in the top of the wrapper, then the sides, and then roll it up. Serve them right then and there or refrigerate under a damp paper towel until ready.
laying out the ingredients |
Starting the sauce |
Everything ready to go |
layering it all on |
aren't they cute?? |
Lucy Burdette writes the Key West food critic mysteries--find them wherever books are sold! Find her on Facebook, Twitter, and Pinterest--Instagram too...
Beautifully done!
ReplyDeleteI had these one time where they had carefully placed edible flowers inside so they were on top when served.
Artistic masterpieces.
That is a great idea Libby! Will have to try
DeleteYours look beautiful! I've tried spring rolls once before, but I butchered the wrappers. You've inspired me to try again!!! Nicole :-)
ReplyDeleteYes worth a try. They were a little tricky, because you have to soak them and just long enough to make them pliable, without them turning to mush.
DeleteYum!
ReplyDeleteThose look gorgeous! Your husband is right. Shrimp looks so much better than tofu
ReplyDeleteLOL Pat! I don't think he cared how they look, he just doesn't get tofu
DeleteThese spring rolls look amazing, and more importantly, delicious! Thanks for sharing!
ReplyDeleteYou are very welcome
DeleteI'm definitely going to try these! Maybe tomorrow night. About how many should you make per person?
ReplyDeletedepends how fat you make them. with the bigger size skins, 2 each was plenty
Delete