Wednesday, December 10, 2008

Spring Rolls

We had spring rolls for dinner tonight. It was super easy and super tasty. Nick's Aunt Patty gave us a griddle for a wedding gift which is convenient for this dish. It is also nice because it is non-stick. We had leftover salmon from dinner the other night so we used that and shrimp as our protein. Typically we usually have thin sliced beef, but we had the salmon and shrimp instead. We had a light dipping sauce instead of the traditional peanut sauce. By far the tasiest sauce is pineapple, anchovy based, but I don't have that recipe. It is pretty healthy and light with all of the veggies and it isn't deep fried with very little fat. Most of all this dish is fun because you cook to order and you can socialize around it at the same time. Yummy!

Getting the griddle ready

Fresh romaine, cucumber, and cilantro

Shrimp and salmon with a bit of salt, pepper and olive oil

Cooking the shrimp and salmon

All the ingredients on the rice paper before rolling
Nick's jumbo roll. Yes....he was able to fit this in his mouth

Eating the jumbo roll

Ingredients for spring rolls
1/2 pound medium shrimp, peeled and deveined
1 cucumber
1/2 cup cilantro
1 romain lettuce
1/2 pack of rice noodles
rice paper (Red Rose Brand)
1 tbsp olive oil
Ingredients for dipping sauce (nuoc mam)
1/4 cup sugar
1/2 cup cold water
1/2 lime, juiced
2 cloves chopped garlic
1/8 cup fish sauce
1 tsp red chili paste for heat (Cock sauce brand)

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