RecipiesWendy Wang

shrimp and veggie rice paper rolls

RecipiesWendy Wang
shrimp and veggie rice paper rolls

To preface: I would just like to emphasize that these are not your traditional Vietnamese rice paper rolls. Honestly, this recipe came about when I stumbled across a package of the rice paper skins in my pantry and didn’t feel like cooking or doing extra grocery shopping.

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And that’s how I came up with this dish. It’s surprisingly filling, involves minimal actual turning on the stove, and best of all, tastes pretty good. And really, what else do you need in a recipe?

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summer rolls

serves: two

cooking time: 30 minutes

ingredients

  • 6 rice wrappers

  • 1/4 cup soy sauce, plus more for the tofu

  • 1/4 cup rice wine vinegar

  • 1/8 cup miso paste

  • 1 bunch of cilantro, chopped

  • 2 tbs. minced garlic

  • 2 thick slices of firm tofu(just approximate, it doesn’t really matter)

  • 4 chops spinach

  • 2 small cucumbers worth of pickled cucumber (I used this recipe)

  • 1 cup of roasted eggplant, diced

  • 2 tbs. neutral oil

  • old bay seasoning

  • garlic salt

  • about 8-10 large shrimp, peeled and deveined

steps

  1. Heat 1 tbs. oil in a frying pan over med-high heat, then sauté 1 tbs. of minced garlic, then add in spinach and cook until spinach is wilted. Once finished cooking, combine about half of the chopped cilantro.

  2. Season shrimp with old bay seasoning and in same saute pan, add more oil if necessary and cook shrimp, about 3-5 minutes. Once shrimp are fully cooked, remove from pan and chop into thirds or fourths, depending on how big the shrimp are.

  3. Press the tofu with a paper towel so that all the water comes out, then drizzle soy sauce on both sides and sear in frying pan over med-high heat, until caramelized on both sides, about 3-5 minutes.

  4. Meanwhile, make the dipping sauce: whisk soy sauce, rice wine vinegar, and miso paste until fully combined, then add remaining 1 tbs. of minced garlic and rest of chopped cilantro.

  5. Prepare rice wrappers according to manufacturer instructions, then prepare to assemble. Honestly just eyeball how much shrimp, eggplant, tofu, and spinach you want in each roll.

  6. Once filled, roll also according to manufacturer instructions.(Unfortunately I definitely do not have the facilities to explain this but this article does).

  7. Serve with dipping sauce and enjoy!