Smarter Living: Recipes
Oregon Pink Shrimp Summer Rolls
From Acclaimed Chef Peter Pahk
Photo: Glen Edelson/Flickr
Try these deliciously fresh shrimp rolls from acclaimed chef Peter Pahk of Kingsmill Resort in Williamsburg, Virginia (recipe originally published on Fox43TV's HR Show). They're perfect for a hot summers day. Whether whipping up a light lunch or making appetizers for a party, these rice paper rolls are sure to turn heads.
- 2 lb. Oregon pink shrimp
- 7 oz. Dried rice stick vermicelli
- 8-8 ¼ in. Round rice paper wrappers
- 1 cup. Mung bean sprouts-blanched and patted dry
- 16 Thai basil leaves
- 24 Cilantro leaves
- 24 Small mint leaves
- 1 Jalapeno pepper-deseeded and julienned
- 1 cup Julienne grilled cucumbers
- ½ cup Chiffonade of scallions
- 8 Butter lettuce leaves
Thai-Korean Dipping Sauce
- 2 oz. Korean-Ko-Choo-Jung Can be found in most Asian markets. If you can’t find this substitute Chinese hot bean paste.
- 4 oz. Thai sweet hot sauce Mae Ploy is a recommended brand.
- 2 oz. Sweetened rice wince vinegar
- 1 tsp. Grated fresh ginger
- 1 tsp. Grated fresh garlic
- 1 tsp. Fine chopped fresh cilantro
- Cook the rice noodles according to the package directions. Drain and set aside.
- Clear a work surface such as a large wooden cutting board for rolling the summer rolls and prepare a pan that is spacious enough to hold the finished rolls in a single layer. Place all filling ingredients in separate containers and arrange them in the following order around the work surface: rice paper wrappers, shrimp, rice noodles, bean sprouts, mint, basil, cilantro, hot pepper, cucumber, scallions, and lettuce.
- Fill a wide shallow dish large enough to hold the rice paper wrappers with hot water. Evenly submerge one paper for about 30 seconds, or until it is soft and pliable. Remove from the water and place on the work surface.
- Working quickly spread 4 oz. Oregon pink shrimp on the rice paper, layer a scant ¼ cup of the rice noodles over the shrimp, followed by a few bean sprouts, 3 mint leaves, 2 basil leaves, 3 sprigs of cilantro, and 2 pieces of hot pepper. Place 3-4 cucumber sticks and 3-4 scallion pieces on either side of the noodle pile. Roll one piece of lettuce into a cigar shape and place it on top of the noodle pile.
- Fold the bottom half of the rice paper wrapper over the filling. Holding it firmly in place, fold the sides of the wrapper in. Then, pressing firmly down to hold the folds in place, roll the entire pile up to close the top. (Don’t despair this takes some practice!)
- Turn each roll so that the rice paper wrapper seam faces downward and the row of shrimp faces up. Place in the prepared container
Thai-Korean Dipping Sauce
Mix all ingredients together and serve with summer rolls.
last revised 7/26/2011