In this hot weather, I’m still not in the mood to turn on the oven. So I was inspired to create some yummy (and pretty!) summer rolls. I have tried these in the past (the Thai Spring/Summer rolls), so I was excited to experiment with a twist.
I decided to focus on the sauce first, and I was looking for a nutty flavor. Here is what I mixed up in my Cuisinart. (Note: we found it was even better after sitting in fridge for a few hours—a better consistency/not as runny).
-1 14oz can coconut milk
-1/3 cup almond butter
-2 T maple syrup
-2 T soy sauce (gluten free)
-2 T sesame oil
-2 t fresh ginger
-1 t curry powder
-1/4 t crushed red pepper
While I was working on the sauce, I started my rice cooker to cook 1.5 cups (measured dry) of brown rice. Once it was done, I mixed the cooked rice with about ¾ cup of the sauce (above). Yummy!
Then I assembled the rolls. I used:
-About 8 sheets of rice paper
-The rice filling (above)
-Veggies (I used brocoslaw and some shredded beets—experiment here with what you have!)
-Cooked shrimp (without tail and shell and de veined, of course)
-Fresh herbs (I used bail and mint)
Follow instructions on package of rice paper and roll up. Dip in the sauce for an amazing dinner!