Page 14 - Summer 2020
P. 14

Fresh Summer Rolls with Peanut Sauce
Serves 2-3
1/2 cup shredded carrot
1 red pepper, julienned
1 small cucumber, julienned
1/2 bunch fresh cilantro, stemmed
several stems fresh mint
handful of fresh basil leaves
4 oz thin rice noodles
24 medium shrimp, cooked
(vegan option:  avored tofu cut into sticks) 8-10 spring roll rice papers
Peanut Sauce
1/2 cup smooth peanut bu er 2 tablespoons soy sauce
juice from 2 limes
1 tablespoon rice vinegar
4 teaspoons honey
1 teaspoon toasted sesame oil water to thin, as needed
1. Prepare rice noodles per package instructions. Drain and rinse in cold water. Set aside.
2. Make the peanut sauce by whisking all sauce ingredients in a small mixing bowl.
3. To assemble spring rolls, pour warm water into a pie pan and soak the rice paper, one at a time, to so en, for about 10 seconds.
4. Lay wrapper on a damp dish towel. Add a small handful of rice noodles to the bo om third of the rice wrapper. Arrange some carrot, peppers, cucumber, a few mint and basil leaves, some cilantro, and 2-3 shrimp (or tofu) on the noodles. Carefully fold over once, tuck in the edges, and continue rolling as tightly as you can until seam is sealed, as you would roll up a burrito.
5. Place seam-side down on a serving pla er. Repeat until all  llings are used up. Serve immediately with peanut sauce.
Summer Recipes
With our produce shelves chock full of fresh, local, and organic veggies from our fantastic farmers, and area farmer’s markets coming back, it’s a great time to celebrate the height of the season with easy recipes so you can enjoy as much time outside as possible. Try one of these recipes that scream, “Summer!”

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