Can you believe August is already here?! For me, cooking in late summer in Texas typically boils down to (pun intended) methods that utilize the least amount of heat possible. I also tend towards lighter fare that contains adequate protein and fresh ingredients, but doesn’t leave me sweating or overly-stuffed. These shrimp “summer” rolls are a delicious solution to your late-summer cooking woes. The only cumbersome part is prepping and cooking the shrimp (a willing sous chef or two ne’er hurt nobody) and the rest is a cinch. These are fabulous for lunch, a snack on the go, dinner, you name it. Just pop them in the fridge until you’re ready to dunk (into the zesty peanut sauce) and devour.
Buen provecho, amigos.
Shrimp Summer Rolls
Ingredients
- 1 cup dry rice noodles, cooked according to package directions
- juice of one lime
- 1 pound shrimp, peeled and deveined, cooked, and sliced in half lengthwise
- 1 English cucumber (seedless) cut in half, then chopped into thin matchstick-like strips
- 1 red bell pepper, chopped into thin, matchstick-like strips
- 1 handful mint leaves
- 1 handful basil leaves
- 10-12 sheets rice paper spring roll wrappers
- 3 scallions, thinly sliced
- 1 Tablespoon furikake (ie Eden shake) or mixed sesame seeds
Method
- Cook rice noodles according to the package directions. Squeeze lime juice on the noodles, mix and set aside.
- Peel, devein, cook and slice the shrimp in half lengthwise and set in a large bowl.
- Chop the cucumber and bell pepper and set aside.
- Prepare a shallow bowl (such as a pie pan) of water and soak rice noodle wrappers for about 30 seconds until pliable but not soggy.
- Lay about 3-4 shrimp halves in the very middle of a wrapper, pile on some noodles, vegetables and also as many mint and basil leaves as desired. Roll up like a little burrito and set on a platter. Sprinkle with furikake/sesame seeds and scallions as desired. Repeat until all (or most) ingredients have been used! Refrigerate and serve with zesty peanut sauce.
Zesty Peanut Sauce
Ingredients
- ¼ cup creamy peanut butter
- juice and zest of 1 lime
- 1 Tablespoon hoisin sauce
- 1 Tablespoon Sriracha
- 1 teaspoon fresh ginger, grated
- hot water (to thin out the sauce if necessary)
Method
- Whisk all ingredients together. Add in hot water, teaspoon by teaspoon, to adjust consistency as needed.
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