C
Chris
Guest
Chile Rice Paper Rolls
1 tablespoon peanut oil 2 tablespoons fresh ginger, julienned 5 large (mild) red chile peppers,
seeded and julienned 2 kaffir-lime leaves, julienned 10 ounces large shrimp, peeled and deveined 4
scallions, white and pale-green parts, julienned 2 seedless English cucumbers, julienned
1/3 cup shredded fresh mint 2 tablespoons freshly squeezed lime juice 1 tablespoon Asian fish sauce
12 medium rice-paper wrappers Soy sauce, for dipping Sweet chili sauce, for dipping
Heat oil in a medium skillet over medium heat. Add ginger and chile peppers, and cook until crisp,
about 3 minutes. Add lime leaves and shrimp, and cook until the shrimp turn opaque, about 3
minutes more. Set aside to cool. Combine cooled shrimp with scallions, cucumber, mint, lime juice,
and fish sauce.
Place a rice paper wrapper in a bowl of warm water until soft and pliable, about 30 seconds. Remove,
and pat dry with paper towels. Place a little of the chile salad down the center of the wrapper, and
fold over one end to make a base. Roll over one side and then the second side to enclose the
filling. Serve soy sauce and sweet chili sauce in bowls for dipping.
Serves 4
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1 tablespoon peanut oil 2 tablespoons fresh ginger, julienned 5 large (mild) red chile peppers,
seeded and julienned 2 kaffir-lime leaves, julienned 10 ounces large shrimp, peeled and deveined 4
scallions, white and pale-green parts, julienned 2 seedless English cucumbers, julienned
1/3 cup shredded fresh mint 2 tablespoons freshly squeezed lime juice 1 tablespoon Asian fish sauce
12 medium rice-paper wrappers Soy sauce, for dipping Sweet chili sauce, for dipping
Heat oil in a medium skillet over medium heat. Add ginger and chile peppers, and cook until crisp,
about 3 minutes. Add lime leaves and shrimp, and cook until the shrimp turn opaque, about 3
minutes more. Set aside to cool. Combine cooled shrimp with scallions, cucumber, mint, lime juice,
and fish sauce.
Place a rice paper wrapper in a bowl of warm water until soft and pliable, about 30 seconds. Remove,
and pat dry with paper towels. Place a little of the chile salad down the center of the wrapper, and
fold over one end to make a base. Roll over one side and then the second side to enclose the
filling. Serve soy sauce and sweet chili sauce in bowls for dipping.
Serves 4
---
http://www.sudairy.com/
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/