I love the days where we make what I call "fresh food" and to me that is using fresh crisp ingredients like lettuce, carrots, bean sprouts, purple cabbage, and creamy avocado. I don't really know where the Asian salad rolls originated but have seen it on Japanese, Vietnamese menus.To me it doesn't really matter food is food, and I love the texture, spice and flavors of these, and the little zing in the wasabi sesame mayo inside, that great flavor of the Thai basil which is supposed to promote a joyful mood, and a little sweet chili sauce for dipping finishes this dish well.
It is a great way to use up vegetables in the fridge, and make for a tasty fresh appetizer to set up a nice Asian meal. The interesting part of this recipe is the rice paper so brittle in the beginning you will think how am I supposed to roll this up, but put it in some hot water and they become a silk sheet of material strong enough to work into a nice colorful roll. To me I am amazed at how versatile ingredients can be like rice whether it be rice flour, rice noodles, rice milk, and rice paper. The great thing is it is easily digested and does not give you that oh so full feeling after eating it. There is also something so familiar that resonates inside of me with Asian dishes which is why I love preparing them, I guess it feels like home to me in a strange way. So without further ado I present to you my take on the Sensational Shrimp Salad Roll. These were made with great intent and love. I hope you enjoy them as much as we do.
Such great fresh ingredients and textures in these shrimp salad rolls!
My favorite part of this shrimp salad rolls, the wasabi sesame mayo sauce which packs a nice kick.Print
- 16 large shrimp cleaned and deveined
- 16 fine slivers of fresh ginger
- 1 garlic clove
- 1 tablespoon peanut oil
- 1 teaspoon sesame oil
- 1 teaspoon prepared satay sauce
- 8 13g medium round rice paper
- 2 cups iceberg lettuce shredded
- ½ cup shredded fresh carrots
- 1 cup fresh bean sprouts
- 1 avocado sliced thin length wise
- ½ cup fresh thai basil
- salt and pepper to taste
For the dressing:
- ½ cup sesame dressing
- 1 teaspoon wasabi mayo
- Start off by washing the lettuce, carrots, bean sprouts and basil leaves.
- Shred lettuce and carrots.
- Slice up ginger into slivers.
- In a sauté pan heat up peanut and sesame oil, add garlic clove.
- Toss in shrimp, sprinkle with slivered ginger, pinch of salt and pepper.
- Cook till shrimp is a nice pink color approximately 10 minutes. Set aside.
- In a small mixing bowl put sesame dressing and wasabi mayo and whisk till blended.
- Fill a large bowl with hot water
- Wet a dish towel and lay on counter.
- Place one sheet of rice paper in bowl with hot water.
- Soak till soft and workable approximately 1 minute.
- Place on damp towel.
- Cut 2 shrimp in halves and place just before the middle on the rice paper.
- Place a finger full of shredded lettuce and carrots.
- Put a couple of basil leaves on top.
- Drizzle about a teaspoon of the sesame and wasabi dressing.
- Place a bundle of bean sprouts on top.
- Finish with a slice of avocado.
- Start by folding each side of the rice paper into the middle.
- Then roll the rice paper up forming a shape similar to a large spring roll.
- Place on a plate.
- Serve with a sweet chilli dipping sauce.
- Serving Size: 8 rolls