Thursday, Aug 16, 2012
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Fresh Summer Roll
-4 oz small shrimp
-2 oz bean thread noodles ( rice cellophane thin noodles)
-4 T rice wine vinegar
-1 tsp sesame seed oil
-4 each rice paper rounds squares
-¼ cup of Thai basil
-4 cups of fresh spinach leaves
-¼ cup of chopped cilantro
-¼ cut chopped green onion
-½ cup carrots cut into thin strips
-1 cup of assorted thin strips of red, yellow, and orange pepper
-2 each small cucumber cut into thin slices
-4 T cooked blacked lentils
First cook the noodles by soaking them in boiling water for 15 minutes, remove, drain and pat dry with paper towels
Add to the noodles; rice wine vinegar, cilantro, basil, and sesame seed oil and toss. Set a side
Take rice paper square, one at a time and soak in water until pliable. ½ minute , transfer to cutting board.
Lay spinach leaves out leaf side up, 2 inches from all corners on the rice paper square. Next lay the thin cucumber slices on top of spinach, arrange ¼ cup of rice noodles across, evenly. next add 1 tablespoon of black lentils, arrange 4 pieces of shrimp across the lentils next add the peppers in the center.
Fold bottom and sides of rice paper in roll up paper tightly around filling; place in refrigerator for a few minutes, remove,cut on the bias and serve with a quick peanut sauce
Quick peanut sauce
-2 T creamy organic peanut butter ( almond butter can be substituted)
-2 T hoisin sauce
-1 tsp sesame seed oil
-½ of water
-1 tsp chopped garlic
-½ tsp chopped ginger
-1 tsp agave
-¼ tsp hot pepper flakes
-1 tsp soy sauce light
Place all in blender blend until smooth. If too thick add a little water
Chopped green onion for garnish