Thursday, May 6, 2010

Summer Rolls

These light and refreshing summer rolls are in response to requests from our fans for sugar-free, gluten free, and dairy-free recipies. We appreciate your comments, questions, and requests. Enjoy!

6 Rice paper sheets
2 cups cabbage
1 cup mint leaves
1 cup cilantro
2 cups shrimp
1 garlic clove minced
1 tsp fresh ginger minced
1 tbs oil
Salt and pepper
Warm water


1 cup Hoisin sauce
¼ cup white vinegar
½ cup chopped peanuts
Salt and pepper to taste

Mix Hoisin sauce, vinegar, salt and pepper and set aside. Add peanuts right before serving.

In a small sauté pan, heat oil and add garlic, ginger, and shrimp. Season to taste and sauté until shrimp is red in both sides. Do not over cook.

Mix chopped cabbage, mint, cilantro, and set aside.

Soak rice sheets in warm (not hot) water for about 30 seconds until they are soft but not mushy.

Mix the shrimp with the cabbage and place this mixture in the middle of the rice sheet. Wrap as it was a burrito and cut three pieces per rice sheet.

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