Subj : BH&G 2296
To   : ALL
From : DAVE DRUM
Date : Sat Apr 03 2021 11:56:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Summer Rolls
 Categories: Oriental, Seafood, Citrus, Herbs, Vegetables
      Yield: 8 Servings
 
    1/4 c  Soy sauce
      1 tb Water
      1 ts Grated fresh ginger
           +=OR=+
    1/2 ts Ground ginger
     12 md Shrimp
      1 oz Bean threads (cellophane
           - noodles)
      1 tb Lime juice
    1/8 ts Salt
      2 ts Toasted sesame oil
      2 ts Asian chile-garlic sauce
     16 sl (thin) cucumber
      2 ts Rice vinegar
      8    (8") rice paper rounds
    1/3 c  Fresh cilantro leaves
    1/3 c  Fresh mint leaves
    1/2 c  Coarse shredded carrot
    1/4 c  Thin sliced green onions
 
  For dipping sauce, in a small bowl combine soy sauce, the
  water, and ginger. Cover and let stand until ready to
  serve rolls.
  
  Meanwhile, thaw shrimp, if frozen. Peel and devein shrimp;
  halve shrimp lengthwise. Rinse shrimp; pat dry with paper
  towels. In a medium heatproof bowl cover noodles with
  boiling water; soak for 15 minutes. Drain well. Pat dry
  with paper towels. Toss noodles with lime juice and salt.
  Set aside.
  
  In a large nonstick skillet heat sesame oil over
  medium-high heat. Add shrimp. Cook for 2 to 3 minutes or
  until shrimp are opaque, turning occasionally. Stir in
  chile-garlic sauce. Remove from heat and set aside.
  
  In a small bowl combine cucumber and vinegar. Set aside.
  
  Pour some boiling water into a 9-inch round baking pan or
  pie plate; add one rice paper and soak about 30 seconds or
  until softened. Place on a clean work surface.
  
  Arrange one-eighth of the herbs 1 inch from the bottom
  edge of the soaked rice paper, leaving at least a 1-inch
  border on both sides. Line three shrimp halves on top of
  herbs; layer with two cucumber slices, some of the
  noodles, some of the carrot, and some of the green onions.
  Tuck rice paper tightly around filling; fold in ends and
  roll up. Transfer to a plate; cover with damp paper
  towels. Repeat to make eight rolls total. Serve at once or
  chill for up to 6 hours before serving. If chilled, let
  stand at room temperature about 30 minutes before
  uncovering and serving.
  
  Serve with dipping sauce
  
  Better Homes & Gardens | September 2014
  
  MM Format by Dave Drum - 11 September 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

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