Sushi/Spring Rolls

The other day I decided I wanted to combine some shrimp, some rice, some fresh fruit and a good measure of chili and herbs. It was hot and humid and I thought something like that would make a light supper.  At first I thought I would make a shrimp/mango salad. But after a stroll through the produce aisle it morphed into something that became a hybrid between a S.E. Asian Spring roll and a Japanese sushi roll.

Shrimp/Mango/Sushi/Spring Rolls (whatever)

Ingredients

1/2 C. short grain rice.  Cook the rice your usual way.  Put hot cooked rice into a wooden bowl and, while stirring constantly, gradually add 1 T. rice vinegar.  Continue stirring until the rice is cooled.

1/2# raw shrimp, shell on.   Add shrimp to boiling spiced broth (see below for ingredients)  turn off heat, cover and let the shrimp cool in the broth.  Once cool, shell the shrimp, discard the shells and chop the shrimp into bite-sized pieces.

Shrimp in broth

1 qt. water
1 T. paprika
1 t. Penzey’s 4-S seasoned salt
1 T. lemon juice
1/2 t. Tabasco Sauce
1/2 t. freshly ground black pepper

drained and waiting to be cut into pieces

1/2 mango, peeled, sliced into match-stick pieces.  Marinated in:

Juice of 1/2 lime
1 t. agave syrup (or 1/2 T. honey)
1/2 Serrano chili, finely minced (add more or less to suit your taste)
1 T. fresh ginger, grated

mango and ginger

1 small colorful sweet pepper, cut into matchstick

small colorful peppers

1 small cucumber, cut into matchstick

1/2 C. each, fresh mint and cilantro, stemmed

8 Spring Roll rice paper wrappers

Method

Soften one spring roll wrapper at a time in warm water until pliable (about 30 seconds).  Place on a clean plate (the plate acts as a platform to hold the wrapper while you’re assembling the roll).  Place 1 heaping T. sushi rice in center of the wrapper.  Add a few pieces of cucumber, pepper, mango, shrimp, mint and cilantro.  Close wrapper by rolling the bottom edge over the filling, fold in both sides, and roll the entire package over the last loose edge.  Set aside and repeat with remaining wrappers and filling.

wet wrapper on plate

rice and cucumber

Add pepper and mango

Next, shrimp and cilantro

Wrap, and you're good to go.

Serve with a dipping sauce of your choice – soy, nuoc cham, etc. whatever suits your taste, although they’re pretty good without any dipping sauce.

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10 thoughts on “Sushi/Spring Rolls

  1. Hello – I just happened to stumble upon your blog in tag surfer, and this recipe really caught my eye! I love the look and sound of it! This is something I am definitely going to try and make in the near future! Thanks for a great post!

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