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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Spring Rolls with Lime-Cilantro Sauce

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Spring Rolls with Lime-Cilantro Sauce Empty Spring Rolls with Lime-Cilantro Sauce

    Post by Lobo Fri 29 Jan 2016, 7:27 pm

    Spring Rolls with Lime-Cilantro Sauce Img91l
    Spring Rolls with Lime-Cilantro Sauce
    Spring Rolls with Lime-Cilantro Sauce Translucent
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    Prep Time: 20 minutes
    Cook Time: 0 minutes
    Servings: 12
    Thin and wiry, dried vermicelli noodles are made from rice. You can find them in well-stocked supermarkets and in Asian markets.






    • 128

    Ingredients:


    • 1 lb. medium shrimp, about 24, peeled, deveined and cooked
    • 6 green onions, white and light green portions, thinly sliced
    • 3 Tbs. chopped fresh cilantro
    • 1/2 cup fresh lime juice
    • 2 Tbs. firmly packed brown sugar
    • 3 Tbs. Asian fish sauce
    • 1 Tbs. rice vinegar
    • 1 garlic clove, minced
    • 12 rice paper rounds
    • 1 cucumber, peeled, halved lengthwise, seeded and thinly sliced
    • 4 oz. dried vermicelli or rice stick noodles, soaked in hot water for 15 minutes and drained

    Spring Rolls with Lime-Cilantro Sauce Wine-pairing-icon-white

    Wine Pairing

    This pairs well with soft, medium-bodied white wines like the Diemersdal MM Louw Sauvignon Blanc, Durbanville from our Wine Club.

    Directions:

    Prepare the filling and sauce
    In a bowl, stir together the shrimp, green onions and 2 Tbs. of the cilantro.

    In another bowl, whisk together the lime juice, brown sugar, fish sauce, vinegar, garlic and the remaining 1 Tbs. cilantro until the sugar dissolves. Let stand for 5 minutes.

    Assemble the rolls
    Have ready a large, shallow bowl of warm water and a damp kitchen towel. Immerse each rice paper round in the water for 2 or 3 seconds. Spread it on the towel; it will become pliable within a few seconds. Divide the shrimp mixture horizontally near the bottom of the rice papers. Top each with some of the cucumber slices and noodles. Lift the bottom edge of the rice paper over the filling, compacting it gently but firmly. Fold in the sides and roll the rice paper toward the top edge, again compacting gently.

    Using a sharp knife, cut each roll in half on the diagonal. Arrange the rolls on a platter and serve with the dipping sauce. Makes 12 spring rolls.

    Adapted from Williams-Sonoma Food Made Fast Series, Small Plates, by Brigit L. Binns (Oxmoor House, 2007).
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