Shrimp And Asparagus Summer Rolls Food

SHRIMP AND ASPARAGUS SUMMER ROLLS

Steps:

• Bring a medium pot of water to a boil. Reduce to a simmer. Add shrimp; cook until pink and cooked through, about 2 minutes. Slice cooked shrimp in half lengthwise. Cool, then toss with lime juice and a few pinches of salt. Set aside.
• In a medium bowl, cover rice vermicelli with hot water by 2 inches; let soak for 10 minutes. Drain, and rinse under cold water. Toss with basil, cilantro, rice vinegar and sesame oil. Set aside.
• Have all ingredients ready for rolling the spring rolls: carrot, mango, seasoned rice noodles, shrimp, asparagus and mint leaves.
• Fill a dish or your kitchen sink with warm water. Working with 1 rice-paper wrapper at a time, soak in water for 30 seconds; immediately lay flat on a damp towel. Smooth to remove wrinkles, than fold up the bottom quarter toward the top. Working with your hands, place about two tablespoons of the rice noodles on the folded up part of the wrapper. Place a few asparagus spears, carrot, mango and shrimp on top of the noodles. Add a mint leaf slightly above the rest of the filling.
• Fold sides of the wrapper in toward the middle and roll the summer roll up, keeping the filling tightly pressed together. Tuck a few mini chives in to the side before you roll it all the way. Place roll on a plate and cover with a damp towel.
• Repeat with remaining rice-paper sheets and filling. Chill summer rolls until ready to serve. Slice summer rolls in half to show the vibrant colors inside and serve with avocado puree or peanut sauce.

SHRIMP AND MANGO SUMMER ROLLS

Steps:

• For the cashew sauce: Whisk the cashew butter, coconut milk, fish sauce, chili garlic sauce, lime juice, and agave nectar in a bowl with 1 tablespoon water until smooth. Set aside.
• For the summer roll; In a small pot, bring 4 cups water to a boil and add the shrimp. Cook until the shrimp turn pink, about 2 minutes. Drain well and let the shrimp cool. Slice the shrimp in half lengthwise.
• Prepare the vermicelli according to package instructions and splash with mirin. Hold the noodles in the colander to allow the mirin to drain and the vermicelli to cool.
• Meanwhile, peel, pit, and slice the mango into thin strips and set aside. Next, halve, pit, peel, and slice the avocado into 1/4-inch slices and set aside.
• Fill a large bowl with warm water. Place a spring roll wrapper in the water and soak until soft, about 2 minutes. Gently transfer the wrapper to a dry board and blot excess water with a paper towel. The paper can rip easily if it soaks too long, so be sure to remove it from the soaking water as soon as it's pliable.
• Allowing the summer roll ingredients to chill before rolling produces best results. Starting an inch from the bottom of the wrapper, place 3 Thai basil leaves face down in a row. Next, place 3 shrimp face down in a row next to the basil. Continue the pattern and place 2 slices of avocado across the shrimp, then top with some vermicelli, and finish with mango slices. Fold in the sides of the wrapper and roll tightly. Place the rolls on a tray with the Thai basil side up and cover with a damp towel. Repeat with the remaining ingredients. Serve the rolls with the cashew dipping sauce on the side.