I know, another recipe. I’m trying to avoid posting recipes two days in a row, but I really wanted to link up with Amanda’s Thinking out Loud series tomorrow so I did a little switcheroo. Forgive me.
I wish I could take credit for this recipe, but I can’t. Well I can sort of take credit since it’s based on my Spicy Peanut Slaw recipe, but the brilliant idea to wrap it into rice paper rolls goes entirely to C’s sister Lo. Hi Lo! I miss you, and we will make it out to SF this year! p.s. your brother gave me the plague and then ditched me for Montreal. How lame is that?
As I mentioned in Monday’s post, nothing makes me happier than hearing you enjoyed one of my recipes. It’s that much sweeter when it comes from someone who is basically family. Lo emailed me last week telling me how much she enjoyed the salad and suggested I try wrapping it in rice paper rolls and using the dressing as a dipping sauce. Genius!
I feel incredibly blessed to have been welcomed into C’s family with open arms. Even though there is a .02% chance I’ll be hitting the trails for some cross country skiing with them, they accept me for who I am, something which I am unbelievably grateful for.
Back to the rolls. Don’t be intimidated by them! The first time I tried to make rice paper rolls I’m pretty sure the video I watched was in Vietnamese. I was also majorly hungry which resulted in a mini-kitchen meltdown. But two years later (and not a rice paper roll made since) I seem to have mastered the science behind them. They’re actually super easy once you’ve accepted the fact that your first one will suck. Kind of like pancakes. Never bank on the first one being photo-worthy.
Now, once you’ve accepted this, follow my tutorial (in English, I need to brush up on my Vietnamese) and I promise you will make your guests think you spent hours making these.
- 1 bag broccoli slaw (you only need about half or around 3 cups)
- 1 mango, peeled and sliced into strips
- 1 lb peeled and cooked mini shrimp (I used frozen and thawed)
- 18 rice paper rolls
- 1 tsp olive oil
- ¼ onion, diced
- 2 T ginger, minced
- 2 garlic cloves, minced
- ½ tsp curry powder
- ¼ tsp cayenne pepper
- 1 ½ T rice wine vinegar
- ½ cup smooth natural peanut butter
- 1 tsp lemon juice
- ¼ cup tamari (or soy sauce)
- 1 ½ tsp sesame oil
- ½ cup water
- ½ tsp salt
- 1. Thaw shrimp and set aside.
- 2. Take a piece of rice paper and hold it under warm-hot water for 5 seconds on each side.
- 3. Place paper on parchment or a silicone lined sheet and let sit for 30 seconds.
- 4. Add a small handful of broccoli sprouts (I ball-parked it), a piece of mango and 5-6 mini shrimp in the center of the paper about 2 inches up from the bottom.
- 5. Fold one side over to meet the middle and then fold over the other side.
- 6. Take the bottom and fold over the slaw/mango/shrimp and tuck it in tightly. Begin rolling the paper from the bottom until you reach the top.
- 7. Repeat to make 18 rolls.
- For the spicy peanut sauce:
- 8. Cook onion in olive oil over medium heat until translucent (about 3 minutes).
- 9. Add in ginger and garlic and cook for another minute.
- 10. Stir in spices for one more minute.
- 11. Begin adding in liquid ingredients and once fully combined add salt.
- 12. Cook for a few minutes until well combined.
- 13. Remove from heat and let cool for at least 10 minutes.
- 14. Add mixture to a blender or food processor and blend until smooth.
- 15. Serve immediately with spicy peanut sauce on the side.
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