Shrimp And Quinoa Fresh RollsFrom boofie 5 years ago
- Fresh Rolls: shopping list
- 20 bahn trang (Vietnamese rice papers) shopping list
- 1 lb 51-60 ct shrimp, cooked, peeled, and deveined shopping list
- 1/4 head red cabbage, shredded shopping list
- 1 carrot, peeled and grated shopping list
- 1 bunch scallions, sliced thin shopping list
- 1 serrano pepper, sliced thin shopping list
- 2 cloves garlic, minced shopping list
- 1" fresh ginger, minced shopping list
- 1/2 cup soy beans, cooked and shelled shopping list
- 2 cups water shopping list
- 3/4 cup uncooked quinoa shopping list
- 1/4 cup uncooked couscous shopping list
- 1/4 cup golden raisins shopping list
- 2 tsp seasoned vinegar shopping list
- 1 tsp soy sauce shopping list
- 1 heaping tsp peanut butter shopping list
- Couple three drops of sesame oil shopping list
- Drizzle of honey shopping list
- ******************************************* shopping list
- 20 beautiful butter lettuce leaves shopping list
- Chopped fresh cilantro, mint, and/or Thai basil shopping list
- Ample dippy sauce starter (see recipe) shopping list
- Dippy sauce additions: shopping list
- Sesame chili oil shopping list
- white vinegar shopping list
- spicy mustard shopping list
- soy sauce shopping list
- Chopped peanuts shopping list
- Sliced scallions shopping list
How to make it
- 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.
The Cookboofie Salt Lake City, UT
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