now that the super bowl is over, it is time to dive head first into valentine's day recipes! i have created a few that i will be sharing over the next week: a breakfast in bed, a dessert & these spicy shrimp summer rolls. because valentine's falls on a week day this year, i think a romantic night in is the perfect way to spend it. i love cooking something new together, something different from what we would normally make at home.
these fresh shrimp rolls are healthy, unique & easy to make. all the ingredients included in this recipe are readily available in the international section of a grocery store, so you won't be scrambling to locate anything unusal. it pairs perfectly with the aroma's of cambria wines benchbreak chardonnay (one of my favourite wines to both drink & cook with). so pour yourself a glass & get cooking together in the kitchen! i know justin is going to love these, especially that spicy dipping sauce.
side note- if you are hosting or attending a galentine's party, these are also a great appetizer to serve! something different from the typical shrimp cocktail.
ingredients
for the spicy peanut dipping sauce
- 1/3 cup hoisin sauce
- 2 tablespoons dark soy sauce
- 1 teaspoon spicy sesame oil
- 2 tablespoons creamy natural peanut butter
- 3 tablespoons water
- 1 tablespoon lime juice, freshly squeezed
- salt & pepper, to taste
for the shirmp rolls
- 2 cups vermicelli
- 1 tablespoon lime juice, freshly squeezed
- 1 teaspoon spicy sesame oil
- salt & pepper, to taste
- 8 8-inch round rice paper wrappers
- 24 cocktail shrimp
- 1 medium carrot, sliced into matchsticks
- 1 cucumber, sliced into match sticks
- 1 cup bean sprouts
- 1 red pepper, thinly sliced (optional)
- 2 to 3 scallions, thinly sliced
- 1 bunch fresh mint
- 1 head boston lettuce, torn
- spicy peanut dipping sauce (see recipe above), for serving
directions
for the spicy peanut dipping sauce
- in a small mixing bowl whisk all ingredients together until smooth.
- set aside until ready to serve.
for the shirmp rolls
- bring a pot of water to a boil & cook vermicelli noodles according to package directions.
- transfer to a mixing bowl & toss with lime juice, sesame oil salt & pepper. set aside until ready to use.
- in a separate bowl fill with water & submerge each rice wrapper in the water for 60 seconds. once softened, place on a damp kitchen towel.
- begin by layering three shrimp, 1/4 cup vermicelli noodles, 1 tablespoon carrot sticks, 1 tablespoon cucumber sticks, 1 tablespoon bean sprouts, 1 tablespoon red pepper (optional), 1/2 tablespoon scallions & a mound of fresh mint.
- lastly, top with a generous piece of boston lettuce.
- fold edge of wrapper over the filling, keeping the filling as tight as possible in the center. tightly fold in the two sides & roll the remaining edge to seal.
- repeat this process 8 to 10 times, until no more ingredients remain.
- serve rolls fresh with a side of spicy peanut dipping sauce.
