Friday, September 21, 2018

Shrimp Rolls.

Shrimp rolls.
So versatile.
So many flavors and textures.
Visually appealing.
Palate pleasing.
So good!

Let's start with the fillings.
These vary every time I make these rolls,
but here's what I had on hand today.

Top cutting board (clockwise from top left): 
 green onion
green beans
Chinese cabbage 

And yes.
I'm putting green beans in the rolls.
Because I have them.

Bottom cutting board:
water chestnuts
cooked shrimp
aromatic herbs - basil and mint

The green beans need a bit of prep-work
before they go into the shrimp rolls.
I nuked them in a little water
for a couple of minutes,
then I sautéed them in some sesame oil
and added sesame seeds.
Slice them lengthwise to use in the rolls.

Also ...
You'll need some sushi rice
which I cooked according to package directions,
then sprinkled sushi vinegar over it
before fluffing it up with a fork.
And ...
some spinach and mixed greens from the garden

Have all ingredients prepared.

Now, I'm ready to roll!

You'll need rice paper.

Place rice paper sheets in warm water
until just pliable.
Maybe 20-25 seconds.
Not too long, else they'll disintegrate

Place paper on board and start filling.
I start with some greens and sushi rice.

Then I add some shrimp.

Then an assortment of julienned vegetables.

Resist the temptation to overload.
The paper will split.

Add some aromatic herbs.
Basil and mint.

And start rolling.
After a full turn,
tuck in the ends and continue rolling.

Like so.
Ahhh...  the advantages of a misspent youth.

Each one is a little different.

Some of my papers are triangle-shaped.
Keep on rolling.

Roll until you've used up everything.

Slice rolls diagonally and serve with dipping sauces.

Sauce #1:
1/4 cup honey
1 TB rice vinegar
1 tsp sugar
1 TB dice cucumber
1 TB sliced green onions
1 TB toasted peanuts, chopped
1-2 tsp red pepper flakes (to taste)

Sauce #2:
1/4 cup soy sauce
2 tsp sesame oil
1 TB sesame seeds, toasted
1-2 tsp sriracha sauce (to taste)


No comments: