Vietnamese Spring Rolls with Shrimp & Spicy Peanut Dipping Sauce

Starters | February 3, 2016 | By

Don’t these look fancy? You can make these at home! Rice paper wrappers used to be hard to come by, but now they are sold at your local grocery store. I’ve even seen brown rice paper wrappers, which I would not recommend because they taste rubbery. You roll these just like a burrito: (how to wrap a spring roll). Here’s the great thing about these spring rolls — you can fill them with just about anything! I’ve used shrimp in this recipe, but chicken is a perfectly good substitute. Vegetarian rolls are also very tasty. Feel free to experiment with these! The spicy dipping sauce is the perfect condiment on the side. Go ahead, roll with it! Your dinner guests will be bragging on you for days!

5.0 from 1 reviews
Vietnamese Spring Rolls with Shrimp & Spicy Peanut Dipping Sauce
 
Author:
Serving Size: 8
Ingredients
  • 8 large cooked shrimp, peeled and cut in half lengthwise
  • 8 8.5" round rice paper wrappers
  • 2 oz. rice vermicelli or bean thread vermicelli
  • 1 shredded carrot
  • 16 large basil leaves
  • 3 large lettuce leaves, chopped
  • Toasted sesame seeds
Dipping Sauce
  • ¼ cup light soy sauce
  • ¼ cup rice wine vinegar
  • ½ teaspoon grated fresh ginger
  • 2 tablespoons creamy peanut butter
  • 1 tablespoon lime juice
  • ¼ teaspoon red chili flakes
Instructions
  1. In medium saucepan, add vermicelli to boiling water and remove from heat for 5 minutes. Drain water and set aside to cool.
  2. Working one at a time, soak spring roll wrappers in warm water for 15 seconds. Place on flat surface and working from bottom third of the wrapper arrange lettuce, carrots, handful of vermicelli, 2 basil leaves, 2-3 shrimp pieces, and sprinkle of sesame seeds. Rolling the spring roll like a burrito, fold uncovered sides inward, then tightly roll the wrapper, beginning at the bottom of the wrapper to the top. Lay the finished spring roll on a tray lined with plastic wrap or waxed paper. Repeat with remaining wrappers. When all spring rolls are finished, cover the tray tightly and refrigerate for 2 hours or overnight. Cut spring rolls in half on an angle when ready to serve. Serve with the dipping sauce.
Peanut Dipping Sauce
  1. Combine all ingredients into a food processor or blender until well blended. Serve on the side with spring rolls.
Notes
Make sure to have all of your ingredients ready to go before you start soaking the rice paper wrappers!
To toast the sesame seeds: Place in a skillet on the stove over medium heat and dry toast it until light brown. Don't overcook.

Miso Butternut Squash Soup

Soup & Salad | February 3, 2016 | By

This is one of my favorite fall/winter/spring soups! It’s just so easy to prepare and is loaded with all good things (vitamins A, E & C, fiber, magnesium, and potassium). Butternut squash tastes sweet when cooked and this soup is no exception. I highly recommend buying the squash already peeled and cubed so you don’t end up losing a finger trying to slice it open! You can top this soup with your favorite herbs and toasted pumpkin seeds. It’s hearty, filling, and healthy!

Miso Butternut Squash Soup
 
Author:
Serving Size: 4
Ingredients
  • 2 tablespoons canola oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 3 pounds butternut squash, peeled, seeded and cubed
  • 5 cups low-sodium chicken broth or vegetable broth
  • 3 tablespoons yellow miso paste
  • Handful of chopped fresh herbs (like thyme)
  • Salt & pepper to taste
  • Fresh herbs for topping (thyme or cilantro)
  • 2 cups raw whole pumpkin seeds for toasting
  • Drizzle of crème fraîche for topping (optional)
Instructions
  1. In a large stock pot, heat oil over medium-high heat. Add the onion and garlic and stir until fragrant, about 3 minutes. Add in the squash and cook another 5 minutes. Stir in the chicken broth, yellow miso, and herbs. Bring to a boil and cook until squash is tender, about 20 minutes.
  2. Turn off the heat and puree using either an immersion blender or standard blender. Blend until smooth and creamy. Season with salt and pepper. Add toppings when ready to serve.
  3. To make the toasted pumpkin seeds: Preheat oven to 325 degrees. Add raw pumpkin seeds to a sheet pan in a single layer, do not overlap. Spray pumpkin seeds with canola cooking spray and sprinkle with salt and pepper. Cook in oven for 20 to 25 minutes, making sure to check them and toss the seeds periodically so they don't burn!
Notes
When pumpkin seeds start making a popping sound in the oven they are starting to toast. Watch carefully at this point and toss periodically.