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Master Rice Paper Technique
Shrimp-Cucumber Summer Rolls
Chicken and Mango Summer Rolls
Crispy Caramelized Shallot and Pork Spring Rolls
Rice Paper Philly Cheesesteak
Todd
English's Warm Lobster Summer Rolls with Brown Butter Morel Sauce
WINE NOTES
Grant Burge Kraft Sauvignon
Blanc, Austraila: Light green hue comes
from cooler climate fruit. Grassy, typical sauvignon blanc
characters with prominent aromas of tropical fruit salad (pineapple,
kiwi, lilikoi). Clean and refreshing acid with good length of
finish.
Robert Sinskey Pinot Blanc, Los Carneros: Aromatic with notes
of jasmine and honeysuckle. Rich mouthfeel with bright acidity pairs
well with food, especially lobster.
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Shrimp-Cucumber Summer Rolls
Serves 4
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4 softened Rice Paper Wrappers
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4 poached or boiled large
shrimp, peeled, deveined and butterflied
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1 English cucumber, cut into
1/4- inch thick strips
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1/4 pound soaked rice noodles
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1/4 cup Thai basil leaves
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Dipping Sauce (recipe below)
Lay out softened Rice Paper,
place 2 shrimp halves pink-side down, top shrimp with cucumbers and
lay noodles over cukes. Add about 2 Thai basil leaves to top and
roll tightly. Let rest, seam-side down, before slicing. Bias-slice
in half and serve with dipping sauce.
Dipping Sauce
Makes about 3/4 cup
In a small bowl, combine all
ingredients.
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