Chef Paul's summer rolls - Fox 2 News Headlines

Chef Paul's summer rolls

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(WJBK) -

Instead of having a fried egg roll for an appetizer, why not try one of the fresh summer rolls!  They can be made ahead of time for an appetizer or make several types as a main course.

You can make your own dipping sauce or purchase any from the Asian food section at the grocery store -  just make sure the sodium is low as they tend to make them using Soy sauce that is very high in sodium.

The mint and the basil really make them taste fresh!!!
 

For the peanut sauce:

•3/4 cup natural-style creamy peanut butter

•1/3 cup water

•3 tablespoons hoisin sauce

•2 tablespoons freshly squeezed lime juice (from about 1 1/2 medium limes)

•4 1/2 teaspoons Lo sodium soy sauce

•1 tablespoon granulated sugar

•2 1/4 teaspoons chili-garlic paste

•1 medium garlic clove, mashed to a paste

•1/2 teaspoon toasted sesame oil
 

Whisk all of the ingredients together in a medium bowl; set aside.


For the Summer Rolls

•24 medium shrimp (about 1 pound), peeled and deveined

•16 (8-1/2-inch) round rice paper wrappers

•1 cup bean sprouts (about 3 ounces)

•1 cup of matchstick carrots

•32 medium fresh mint leaves (from about 1 bunch)

•32 fresh basil or Thai basil leaves

•2 Serrano chilies, stemmed, halved, seeds removed, and thinly sliced lengthwise into 32 pieces (optional)

•1 medium English cucumber, peeled and cut into 1/8-by-1/8-by-2-1/2-inch sticks

•3 medium scallions, quartered lengthwise, then cut crosswise into 2-1/2-inch pieces (white and light green parts only)

• bib lettuce leaves cut into sections.

Shredded chicken is an option instead of shrimp

Directions:

Place all of the ingredients in separate containers and arrange them in the following order around a work surface:

rice paper wrappers, shrimp,  bean sprouts, mint, basil,  Serrano (if using), cucumber, and scallions.

Place a clean, damp kitchen towel on a work surface. Fill a medium frying pan or wide,

shallow dish large enough to hold the rice paper wrappers with hot tap water.

Working with 1 wrapper at a time, completely submerge the wrapper until it is soft and pliable, about 15 seconds.

Remove the wrapper from the water and place it on the towel.

Working quickly, lay 3 shrimp halves in a row, cut side up, just above the center of the wrapper, leaving about 1 inch of space on each side.

Layer a few bean sprouts, 2 of the mint leaves, 2 of the basil leaves, 2 pieces of Serrano, if using. Place the cucumber and carrot sticks and scallion pieces on either side.

Place the bib lettuce on top after it has been rolled a few times to fit the other pieces of vegetable

Fold the bottom half of the rice paper wrapper over the filling. Holding the whole thing firmly in place, fold the sides of the wrapper in.

Then, pressing firmly down to hold the folds in place, roll the entire wrapper horizontally up from the bottom to the top.

Turn the roll so that the seam faces down and the row of shrimp faces up.

Place it on a rimmed baking sheet and cover loosely with plastic wrap.

Repeat with the remaining wrappers and fillings.

Leave space between each summer roll on the sheet so they don't stick together, and replace the water in the pan or dish with hot tap water as needed.

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