Breaking News Bar
posted: 8/20/2014 8:01 AM

Shrimp-Watercress Summer Rolls

hello
Success - Article sent! close
  • At this time of year, summer rolls are a great way to use powerhouse foods like watercress without falling into a salad slump.

      At this time of year, summer rolls are a great way to use powerhouse foods like watercress without falling into a salad slump.
    The Washington Post

 

Sauce

2 cloves garlic

Order Reprint Print Article
 
Interested in reusing this article?
Custom reprints are a powerful and strategic way to share your article with customers, employees and prospects.
The YGS Group provides digital and printed reprint services for Daily Herald. Complete the form to the right and a reprint consultant will contact you to discuss how you can reuse this article.
Need more information about reprints? Visit our Reprints Section for more details.

Contact information ( * required )

Success - request sent close

1½ teaspoons finely grated lime zest, plus ¼ cup fresh lime juice (from 2 to 3 limes)

2 tablespoons tahini (may substitute unsalted creamy peanut butter)

2 teaspoons light agave nectar or honey

1 tablespoon canola oil

⅛ teaspoon toasted sesame oil

½ teaspoon crushed red pepper flakes

¼ teaspoon ground ginger, or more to taste

¼ teaspoon fine sea salt

⅛ teaspoon ground white pepper

1 tablespoon water (optional)

1½ teaspoons white sesame seeds, for garnish

Rolls

1 small yellow peach, pitted and cut into 9 slices

Flesh of ½ avocado, cut into 9 thin slices

½ red bell pepper, cut into 9 thin strips (julienne)

18 rice paper wrappers or brown rice paper wrappers (see headnote)

36 small cooked, peeled, deveined and chilled shrimp

2 cups watercress (leaves and tender stems)

4 scallions, trimmed and thinly sliced

18 fresh mint leaves

Fresh cilantro, for garnish

For the sauce: Use the flat side of a chef's knife to crush the garlic cloves, then mince and smash them to a paste. Transfer to a jar with a tightfitting lid. Add the lime zest and juice, tahini, agave nectar or honey, canola oil, toasted sesame oil, crushed red pepper flakes, ginger, salt and white pepper. Seal; shake vigorously to create an emulsified dressing. If it seems too thick (not easily pourable), add the water; seal and shake. Transfer to a small bowl for dipping; garnish with white sesame seeds, if using. The yield is a generous ½ cup.

For the rolls: Cut each of the peach, avocado and red bell pepper pieces in half, so there are 18 pieces of each.

Working with 1 wrapper at a time, dip them ever so briefly in a large bowl of hot water, then lay them flat. Arrange/stack 2 shrimp, a good pinch of watercress, 1 peach slice, 1 avocado slice, 1 red bell pepper slice, a pinch of scallions and 1 mint leaf (torn into smaller pieces) at the center of each wrapper. Fold 2 opposite wrapper sides inward, overlapping them, then fold the bottom up and roll upward to form a tight cylinder.

Arrange the summer rolls on a platter or individual plates; garnish with cilantro and serve with the dipping sauce.

Serves six.

Cook's note: Summer rolls can be refrigerated in an airtight container for 1 to 2 days. Refrigerate the dipping sauce in a separate airtight container for up to 5 days. Rice paper spring roll wrappers can be found in the international aisle of most grocery stores. They are typically 6 inches in diameter. Brown rice paper spring roll wrappers can be found at Whole Foods. They are typically 8 inches in diameter and can accommodate more ingredients, if desired.

Nutrition values per serving (using half the sauce): 190 calories, 5 g fat (1 g saturated), 27 g carbohydrates, 2 g fiber, 4 g sugar, 9 g protein, 30 mg cholesterol, 135 mg sodium.

Share this page
Comments ()
Guidelines: Keep it civil and on topic; no profanity, vulgarity, slurs or personal attacks. People who harass others or joke about tragedies will be blocked. If a comment violates these standards or our terms of service, click the X in the upper right corner of the comment box. To find our more, read our FAQ.