Fresh chilled shrimp rolls are great for hot summer school days.
These
vegetable and shrimp rolls wrapped in rice paper are served chilled in Asian
restaurants. You can find the rice papers in any Asian store, I found it at Safeway.
They can be made at dinner time and chilled and sent to school in cold boxes.
Get creative; roll them into cylinders or triangle bundles of goodness.
What
you need: Makes 6 rolls
6
medium sized rice wrappers
2 cups shrimp, tail off, cooked and chilled
6
large lettuce leaves shredded (or whole as you like it)
1
cup of cucumber chopped into match sticks, optional
1
cup carrots chopped into match sticks or shredded optional
Salt
and pepper to taste
Fill
a large plate with warm water. Dip a rice wrapper into the hot water for a
couple of seconds to soften. Lay it flat on a damp towel. Arrange a few shrimp,
top it with layers of crunchy vegetables; finally salt and pepper. Fold
opposite sides of the wet wrap towards each other. Then cover one edge over it
and roll it all together tightly down to the open end. Do the same to the rest
of the rolls. Wrap them tightly into cylinders or bundles. Chill until
ready to use.
For
the dipping sauce:
1/2
cup creamy peanut butter
1/8
cup water
1
Tbsp hoisin sauce
1
tsp fresh lime juice
1/2
tsp soy sauce
1
tsp honey
1
tsp chili-garlic paste
1/2
tsp toasted sesame oil
Combine
all the ingredients and whisk well. Add more water if you would like a thinner
consistency.
Serve
the wraps with the dipping sauce. Enjoy!
