Thursday, July 13, 2017

Garden Vegetable and Shrimp Rice Paper Roll

     A Healthy Light Lunch or Snack!
     Vietnamese style Rice Paper Rolls are fairly easy to make.  They can be made ahead of time and kept chilled, so they are a nice convenience for people that are on the go.  
     There are traditional Vietnamese Rice Paper Roll recipes, but most chefs just use their own combination of ingredients when making these tasty snacks.  In keeping with the tropical Vietnamese cuisine theme, it is best to select light healthy ingredients for the filling.  Leafy greens, julienne vegetables, poultry, seafood and fresh herbs are the best choice.  
     Vietnamese cuisine makes use of a wide variety of fresh herbs that are not available in common grocery stores.  Doing some shopping at the produce section of an Asian food market is the best choice for creating tasty Rice Paper Rolls that will impress guests.     

     Garden Vegetable and Shrimp Rice Paper Roll:
     This recipe yields 1 Rice Paper Roll.  (2 to 4 Rice Paper Rolls on a plate are considered to be 1 full portion.  1 Rice Paper Roll served with a few accompaniments is a nice appetizer.)
     Step 1:  Poach 2 whole large shrimp in boiling water.
     Cool the shrimp in a container of ice water.
     Peel and devein the shrimp.
     Remove the tails.
     Cut the shrimp in half lengthwise.
     Chill the shrimp till they are needed.
     Step 2:  Place 2 tablespoons of julienne sliced yellow carrot in a mixing bowl.
     Add 1 tablespoon of thin bias sliced celery. 
     Add 2 tablespoons of julienne sliced snow peas.
     Add 1 tablespoon of julienne sliced water chestnut.
     Add 2 tablespoons of thin red bell pepper strips. 
     Add 1 thin bias sliced green onion.
     Set the vegetables aside.
     Step 3:  Boil 2 cups of water in a sauce pot over high heat.
     Add 1 pinch of sea salt.
     Add the vegetable mixture.
     Blanch the vegetables for 15 to 20 seconds.
     Drain the water off of the vegetables.
     Cool the blanched vegetables in ice water.
     Drain the water off of the blanched vegetables.
     Step 4:  Place the blanched garden vegetables in a mixing bowl.
     Add 3/4 cup of ribbon sliced baby spinach leaves.
     Add 1 tablespoon of chiffonade sliced Thai Basil.
     Add 1 tablespoon of chiffonade sliced Perilla leaves.    
     Sprinkle about 1/4 teaspoon of pure sesame oil on the vegetables.
     Sprinkle 1/2 teaspoon of lime juice on the vegetables.
     Toss the ingredients together.
     Chill the garden vegetable mixture till it is needed.
     Step 5:  Select a shallow pan that is wide enough for a 10" to 12" round rice paper wrapper to fit into.  The pan should be deep enough to hold 1/2" of water.
     Add 1/2" of boiling hot water to the shallow pan.
     Place a the dried rice paper wrapper in the hot water. 
     Wait for the rice paper wrapper to become soft.  (This only takes a few seconds.)
     Step 6:  Generously dampen a countertop or smooth cutting board with water.
     Carefully set the softened rice paper sheet on the wet counter top.
     Step 7:  Place the reserved poached shrimp across the center of the rice paper.
     Mound the garden vegetable mixture on the shrimp.  
     Fold the ends of the rice paper sheet over the ingredients.  
     Roll the rice paper roll in a cylinder shape with both ends sealed.  
     Appetizer Platter Presentation:
     This recipe yield 1 appetizer platter.
     Any kind of garnish can be used to dress up the plate.  Korean and Chinese garnishes add plenty of interesting flavors!
     Step 1:  Bias slice the Garden Vegetable and Shrimp Rice Paper Roll in half.  
     Set the rice paper roll halves on the center of a plate, so they lean against each other.
     Step 2:  Garnish the plate with petite portions of:
     - Tofu cubes marinated with 5 Spice Powder, sesame oil and thin sliced green onion.  
     - Daikon Radish Kimchi
     - Cabbage Kimchi  
     - 1 tablespoon of Hoisin Sauce

     A petite Rice Paper Roll Appetizer like this is perfect for a hot summer day!

No comments:

Post a Comment