Recipe

Shrimp And Quinoa Fresh Rolls Recipe

	Boofie / All my dishes 10 months ago These spring rolls are fresh, healthy and so delicious. They do make a great appetizer, but they are also the perfect make-ahead lunch or dinner. Leave them uncooked or fry them for variety. Serve with plenty of dipping sauce, lettuce leaves, and ... More Prep:100m Cook:30m Servings:20	Boofie
	shrimp quinoa fresh spring rolls healthy

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Ingredients

Fresh Rolls:

20 bahn trang (Vietnamese rice papers)

1 lb 51-60 ct shrimp, cooked, peeled, and deveined

1/4 head red cabbage, shredded

1 carrot, peeled and grated

1 bunch scallions, sliced thin

1 serrano pepper, sliced thin

2 cloves garlic, minced

1" fresh ginger, minced

1/2 cup soy beans, cooked and shelled

2 cups water

3/4 cup uncooked quinoa

1/4 cup uncooked couscous

1/4 cup golden raisins

2 tsp seasoned vinegar

1 tsp soy sauce

1 heaping tsp peanut butter

Couple three drops of sesame oil

Drizzle of honey

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20 beautiful butter lettuce leaves

Chopped fresh cilantro, mint, and/or Thai basil

Ample dippy sauce starter (see recipe)

Dippy sauce additions:

Sesame chili oil

White vinegar

Spicy mustard

Soy sauce

Chopped peanuts

Sliced scallions

Directions

In a small pot, bring 2 cups water to a boil. Add raisins, garlic, quinoa, and couscous and cover. Reduce heat to a low simmer and cook 12 minutes. Remove from heat and allow to sit at least 10 more minutes, covered. Fluff and spread mixture on a plate and allow to cool to room temperature.

Whisk together peanut butter, vinegar, sesame oil, honey, water, and soy sauce. Set aside.

In a large mixing bowl, combine quinoa mixture, cabbage, carrot, chili, soy beans, scallions, and ginger. Mix well to combine. Chop shrimp into 1 cm chunks and fold into quinoa and veggie mixture. Pour sauce over shrimp mixture and toss gently to coat. Now, it's rollin' time.

Lay a pliable (reconstituted) rice paper on a clean, dry surface. Spoon a couple tablespoons of filling onto the side of the wrapper nearest you. Fold the two sides in, and (carefully) fold the near edge over the filling..tucking as you go. That's the hard part! Now just finish rolling it up and set it aside, seam side down. I like to cover mine with a lightly dampened towel until serving or frying to keep them from drying out. Continue until all mixture is stuffed and rolled!

If frying, heat 1.5-2" oil in a heavy, deep skillet or wok to 350. Add a few rolls at a time and fry about 5 minutes, turning often, until crispy and lightly golden. Drain on paper towels before serving.

Serve on a lovely platter with lots of fresh chopped herbs, lettuce leaves, and dippy sauce. To eat, place roll in lettuce leave and sprinkle herbs in around it. Roll, dip, and chomp! You can also add things like shredded carrot, cucumber, bean sprouts...whatever tickles your fancy.

Allow guests to customize the flavor and hotness of their dipping sauce by providing them with a plop of my dippy sauce starter and providing mix-ins.

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