After the influx of Italian food over the last few weeks, I moved my cooking adventures east by attempting to make salad rolls and shrimp wontons. Note: both of these things are NOT easy or quick to make, so if you are a) starving, or b) impatient, stop reading now and go to your Urbanspoon app to find the nearest asian HITW ( hole in the wall ).
Salad Rolls
Ingredients
shrimp
iceburg lettuce
green onion
red cabbage
cucumber
peppers
bean sprouts
rice paper rolls
Directions
1. On cutting board or a pie plate works well, dip a round of rice paper in hot water until pliable, just about 30 seconds.
2. Carefully lay rice paper on surface and arrange all ingredients in a row at one end of rice paper. Tightly roll up rice paper, folding in sides when half rolled. (Don’t worry if the first one is messy – it usually takes at least one to get the feel of rolling the salad rolls). Repeat with remaining rice paper rounds. Wrap rolls with damp paper towel, store in a resealable bag and chill. I served with chili oil, hoisin and peanut sauce to dip.
Shrimp Wontons
Ingredients
shrimp
wonton wrappers
green onion
sesame oil
salt
pepper
egg
Directions
1. Coarsely chop shrimp into pieces (not too small) and mix well with the above seasonings. Set aside. Fill each wonton skin with 1 heaping teaspoon of filling and seal the wonton skin with the beaten egg.
2. Boil the wontons for a couple of minutes or until they start floating. Serve chili oil and/or sweet soy dipping sauce.
No comments:
Post a Comment