Doesn't making the same old thing for dinner time after time get boring? For you and your diners. It does for me, so when I saw a recipe in the paper for Summer Rolls, made with mango and shrimp- two things in abundance in South Florida that I already had on hand- I decided to take the leap and try something new. I had never worked with rice paper before, but purchased some, along with some rice vermicelli, at an Asian Market. I love going into the market just to look at all the different kinds of stuff they have and while I was there this Asian man was giving a girl a "reading" to prescribe her some herbs to lose weight. I had seen some pills advertised for Menopause in the window, so asked the lady helping me if they worked.
"What you have problem with?" she asked.
"Sex drive" I whispered discreetly.
She said "He would know better." and proceeded to ask the Asian medicine man (thankfully in Chinese) about what was good for menopause.
"Many things good for that, what you have problem with?" he asked.
I froze, speechless.
"Sex drive" the Asian lady answered in English, in front of the girl getting the reading.
When he started talking about dryness, my brain kind of shut down but he recommended some Ginseng in liquid form which I bought, embarrassed, along with my Asian ingredients.
But anyway, back to the summer rolls, they are like spring but not fried. The rice paper gets soaked in water, which makes it pliable (almost like skin) and the fillings are limited only by your imagination. Once you get your fillings ready, assembly is a breeze. In the end, I revised the recipe and added scallions and jalapeno slivers to them to "kick it up a notch." These rolls are light, with sweet and savory flavors and served with a dipping sauce. You can also serve them warmed up in the microwave with the fish sauce for a hot dish. I'll report back on the Ginseng for "Adults Only XXX". So far, it hasn't kicked it up a notch- it's only increased my hot flashes.
Shrimp Summer Rolls
1 tsp kosher salt
4 oz rice vermicelli
12 (8 inch) rice paper wrappers
1 large, ripe mango, pitted peeled and cut into 1/2 " x 1 1/2 " strips
18 large shrimp, shelled, cooked and cut in half lengthwise
2 large carrots, finely shredded
1 red bell pepper, cored and cut into thin strips
24 leaves of basil, cilantro or mint
Garlic dipping sauce
Cook vermicelli in salted, boiling water until tender, 2 to 3 minutes. Drain and rinse in cold water. I sprinkled some sesame oil on them to keep the noodles from sticking together. Using scissors, cut the noodles into 2 inch lengths. Fill a bowl halfway with cold water. Separate the rice paper wrappers, submerge in the water and soak 5 minutes. (I just waited until they were pliable, about 3 minutes). The paper will become opaque. I removed one at a time, drying the paper and setting it on a plastic cutting board. Across the bottom third of one sheet, place two slices of mango, 2 Tablespoons of vermicelli, 2 T carrots and 2 strips of red pepper. Fold up the bottom edge of the wrapper tightly, then fold in the ends and roll over once. Just before the last roll, place 2 shrimp halves and 3 leaves on the bundle and finish rolling into a tight cylinder. Transfer the finished roll to a serving tray, seam side down. Cover with lightly moistened paper towels while you fill the remaining wrappers. Serve with dipping sauce. Makes 12 rolls.
Dipping sauce
Whisk together 1/2 cup fish sauce, 1/2 cup water, the juice of 2 limes, 1/4 cup sugar, 5 minced garlic cloves and 2 T garlic chili paste. Makes 1 1/2 cups. I made half of this recipe.
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