As our State is starting to reopen the economy, part of me is going to miss this “time at home.” I’ve realized how much I’ve recognized, appreciated and enjoyed the simple things of life so much more over these last couple months. I was emailing a few of my other monastic friends across the country and we have similar stories. We’ve spent more time just being, praying the offices on behalf of the world, quieting ourselves down and trying to listen more to His voice. I hope I don’t lose what I’ve gained from this experience! I’ve also had time to do some festive cooking. This weekend I decided that our travel ban didn’t refer to in house international cuisine. So, here’s a yummy, fresh and healthy recipe that can be used to cool you down on a hot summer’s day. If you’re a vegan, substitute the shrimp with some red pepper or thinly julienned beet. It will be just as delicious. Enjoy!
CHANGE SERVING SIZE
PREP TIME1hour, 15 minutes
READY IN1hour 30 minutes
- 8 jumbo shrimp cooked , peeled, deveined and cooled
- 3-4 ounces rice vermicelli soaked in hot water according to package directions
- 1 avocado thinly sliced
- 1/2 english cucumber peeled and thinly julienned
- 1/2 carrots peeled and thinly julienned
- 2 fresh scallions thinly sliced
- 8 lettuce leaves hearts of romaine or other crunchy lettuce is preferable
- handful mint, basil or cilantro if desired
- 8 spring roll wrappers
- Peanut Dipping Sauce
- 1 cup vegetable oil
- 1/4 cup rice wine vinegar
- 1/3 cup soy sauce
- 3 tbsp sesame oil
- 1 tbsp honey or brown sugar
- 2 cloves garlic
- 1/2 inch piece peeled fresh ginger
- 2 tbsp sesame seeds
- 1/2 cup peanut butter smooth (natural does not work as well)
- 1-2 tbsp lime juice
- Put all the ingredients in a food processor or blender and blend until smooth. Taste and adjust seasonings. Thin with warm water if desired. This recipe will make more peanut sauce than you need, so store in a clean jar in the refrigerator for another use.
- Take one rice paper wrapper and dip it into warm water in a pie plate for 10 seconds to wet it and make pliable. Lay the wrapper down on a clean work surface (wooden cutting board works great here)and smooth it out with your damp hand.
- Take a leaf of lettuce and tear it into large 5-inch pieces and place it along the bottom half of the wrapper (see image) Place some rice noodles on top of the lettuce followed by a couple thin slices of avocado. Place a few carrots and cucumbers beside the lettuce, 2 pieces of scallion (or more) and then your shrimp sliced in half across the middle, pink side down. If desired, add some mint, basil or cilantro.
- To roll, gently fold over the left and right sides of the rice paper wrapper over the filling. Then fold the bottom part of the wrapper over the filling and gently but tightly roll up the spring roll, burrito style. Repeat steps 1 to 3
- Chill until ready to use. Serve with peanut sauce or another favorite dipping sauce
Thank you ever so much for posting the recipe for Vietnamese spring rolls, I absolutely love them and cannot find in any local restaurants in Cornwall, Ontario, Canada. The recipe seems a bit daunting to me but I will try my best to make some up for an exquisite summer treat.
Hi Suzanne – I think you will love them!! Yes indeed, they will be a lovely summer treat!