Looking for a light snack, a refreshing appetizer or a fun side dish? Try this quick and easy DIY Summer Roll recipe.
Ingredients:
Mango
Avacado
Jicama
Cilantro
Mint
Lime
Shrimp
I started out by dicing the mango, avacado and jicama
into small pieces and mixing them together in a bowl. There is no right
or wrong amount to use, this is all to taste so have some fun and
create your perfect mixture! I then cut my lime in half and added the
juice from 1/2 of the lime into the mixture. The cilantro and mint are
also to taste, I chopped up a handful of cilantro and about a dozen mint
leaves. Once everything is mixed together you can pop it in the fridge
to let the flavors mix together while you prepare your shrimp. I ended
up tossing the shrimp in some grapeseed oil with a dash of
salt and pepper and throwing them on the grill. You can prepare the
shrimp any way you like before cutting them up and adding them into the
already prepared summer roll mixture.
Once you have everything chopped up and ready to go you can start to assemble your summer rolls.
Dip
the rice paper in warm water. Rice paper is delicate and only needs
about 8-10 seconds in the water to soften. The rice paper should come
out of the water still slightly firm and not fully folding on itself. It
will continue to soak in the water and soften while it is on your work
surface.
Place a few spoonfuls of your filling at the top 1/3 of the rice paper. Gently fold the edge
of the rice paper over your filling, then fold the two sides in and
begin to roll down the rice paper until your summer roll is formed.
Dipping Sauce:
For this summer roll I used a mango puree, crushed red pepper flakes, apple cider vinegar and the other 1/2 of the lime.
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