Hi guys, I'm Laura Vitale - it was a double wave because I'm excited.
Too much baby shark in my head.
Today I want to show you a great recipe for some shrimp Summer rolls with a peanut dipping
sauce, these are phenomenal, incredibly versatile.
If you don't want shrimp, use chicken, don't want chicken?
Use tofu, you don't want either, just veggies, it is whatever you want but they're easy and
delicious, 'll show you what I like to put in them and then the peanut sauce just makes
these so delicious.
So let me run you through the list of ingredients, and it looks like there's a lot but trust
me they're all the right ones.
What I've got here in terms of my veggies, I've got purple cabbage that I've sliced,
bell peppers, cucumbers, these are some shredded carrots or carrot sticks whatever you call
them and lots of scallions, I've also got a lot of mint and I've also got a lot of cilantro,
I don't chop it I like to use it as an actual veggie, I've got some cooked shrimp, you can
buy them already like this or you can poach your own, whatever your heart desires.
Sesame seeds in here I've got a little bit of soy sauce with some light olive oil, I've
got lime, garlic, in here I've got Hoisin sauce, some natural peanut butter, you'll
need a little bit of water, and in here I've got some more soy and a drop of toasted sesame
oil.
I've got my rice paper, this is also known as spring roll wrappers.
They look a little something like this.
They're a little bit of a pain to work with but once you get going, they get easier.
And then what I have here are some rice noodles, also known as rice vermicelli noodles, they're
literally sold in the same aisle right next to these babies.
So you should be able to find them easily, and also all I do with these is I just boil
them in water for three minutes, that's it drain them, place them in cold water to stop
them from cooking further, and we're really ready to go.
I'm going to work on the sauce first, the dipping sauce because I want that to set aside
for a bit.
Alright so in here I've got Hoisin sauce and natural peanut butter.
To this I want to add my soy and my little bit of sesame oil.
I'm going to take a clove of garlic and I'm going to grate it in.
I want that garlic flavor but I don't want big giant chunks so I just grate that right
in and it is phenomenal.
I'm going to also take a squeeze of lime, a little bit of acid, if you don't want to
use lime, in this case I'm also using it for the veggies, you could use a little rice vinegar
if you want to but mine works really well.
Start whisking all of this together, it's going to take just a couple of minutes, and
then you're going to start to drizzle in some water and you're going to add in as much water
as you want basically, or until you get the consistency that you're looking for.
I don't like a really thick sauce but I also don't like a really thin sauce, so I just
keep whisking until I get something that makes me feel good.
And you can taste along the way.
That is perfection on every level.
It's peanut-y, it's salty, it's I want to say spicy because of the raw garlic, it's
just phenomenal.
Now we're going to get going on making the rolls.
Now, I'm going to be the first one to say that I despise working with these.
They are so fragile, they break so easily, but they are worth it because these are so
absolutely delicious, so light and really satisfying, I love them.
I already made one and it started tearing but that's fine it's called a cook's treat.
So I've got a damp paper towel here and it really works best to have a damp paper towel
or a damp cloth of some sort so that nothing sticks.
So what you do is you lay this out in front of you you've gotta soak it in some hot water
to keep it so that softens basically.
And then what I do is you put a little bit of your rice noodles and then you just put
a couple pieces, don't over stuff it because if you over stuff it it is going to tear very
easily.
We don't want that.
So you just layer all of your veggies, whatever you want, you can use lettuce here, you can
use avocado here if you want to, you can literally use whatever you want.
But don't miss out and skimp on the herbs because the herbs really make this so special,
so go ahead and add that in.
Add your mint and all that jazz.
So now I just want to flavor this a little bit so I take the mixture of light oil and
some soy sauce along with a small squeeze of lime and then you take a couple of small
little shrimp, right?
And you're going to roll this like you would a burrito, so you tightly, tightly but don't
tear if you can help it, tightly roll this once or twice, fold the sides in and it does
start to stick together so it kind of helps you along the way.
And here they are.
Gorgeous right?
A pain I tell ya!
But worth it.
I'm going to go ahead and do a couple more because we're going to have these for lunch
and then I have the fixings in the fridge to make more later or to mix it all together
and eat it with that on the side.
So I'm going to go ahead and do that and I'll show you want they look like when we plate
and serve and I'm so excited.
So I got about five done and the first one that tore a little bit I just re-wrapped it
because I knew this was going to be my little cooks treat if you will.
And you just cut them in half, look how gorgeous, right?
Put them on your plate, a little sesame seed on each one.
And it's like a delicious handheld, not a burrito, but you get the concept, and since
this is my plate with my sauce, I'm just going to dunk in there because the sauce is really
what makes it so amazing.
I cannot!
I cannot explain to you enough, drizzle this on top if you want to I don't really care,
it's so good.
Mmm!
That is the best shrimp summer roll and peanut sauce in the entire world.
Easy, light, so perfect for this time of year.
A little time consuming, but really worth it.
Roll them up way better than I did, because I know you can because I'm not a professional.
Go to LauraintheKitchen.com for the recipe, I ain't stopping until this is over.
I hope you have enjoyed spending time with me, don't leave any of this out especially
the herbs, and the scallions in the wrap, to die for.
I'll see you next time.