The Frugal Foodie: Peek-A-Boo Shrimp Rolls

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Photography by Howard Lee Puckett; Styling by Virginia Cravens-Houston and Judy Feagin

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<em>Makes 12 rolls</em>
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<p>In this recipe, a mere half-pound of shrimp is stretched into 12 tasty rolls. The pretty, pink shrimp is visible through the thin rice-paper wrappers, giving you the sensation that you’re eating lots of luxurious shrimp, but the roll is really filled out with inexpensive noodles and veggies.</p>
<p>• ½ pound uncooked, unpeeled shrimp<br />
• 6-ounce package rice noodles, broken into 6-inch lengths<br />
• ½ tablespoon sesame oil<br />
• 12 round (8-inch) rice-paper wrappers<br />
• 1 cup fresh bean sprouts<br />
• 1 large carrot, julienned or shredded<br />
• 1 head romaine lettuce, shredded<br />
• ¼ cup thinly sliced basil or chopped cilantro<br />
• Dipping Sauce (see recipe below)<br />
• Fresh cilantro sprigs, for garnish</p>
<p>1. Bring 6 quarts of water to a boil. Add shrimp and boil until bright-pink, approximately 3 minutes. With a slotted spoon, remove shrimp to a cutting board. Allow to cool, then peel and cut into ¼-inch slices.</p>
<p>2. Add rice noodles to the boiling water and cook until soft, approximately 3 minutes.</p>
<p>3. Place a large bowl with a sieve set over it in the sink. Drain noodles in the sieve, reserving the hot water in the bowl. Rinse noodles with cold water and place in a large bowl. Toss noodles with sesame oil.</p>
<p>4. To assemble the rolls, soak a rice-paper wrapper in the reserved hot water until soft, approximately 30 seconds. Lay the softened wrapper on a cutting board. Put slices of shrimp in a single row lengthwise down the center of the wrapper, leaving about 1½ inches at the top and bottom. Layer the noodles, bean sprouts, carrot and lettuce on top of the shrimp. Sprinkle with basil or cilantro.</p>
<p>5. Fold the top and bottom of the wrapper over the filling. Then, starting at one side, roll tightly.</p>
<p>6. Make Dipping Sauce (below) and serve, garnished with cilantro.</p>
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<strong>Dipping Sauce</strong>
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<p>• ½ cup Asian fish sauce<br />
• 1 tablespoon seasoned rice vinegar<br />
• 1 large garlic clove, minced<br />
• ¼ cup sugar<br />
• 2 tablespoons lime juice<br />
• ½ teaspoon red pepper flakes</p>
<p>1. Mix all ingredients in a bowl or lidded jar. Sauce can be made up to 3 days ahead and stored in an airtight container in the fridge. </p>
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<em>Lara Starr and Lynette Shirk’s book,</em> The Frugal Foodie Cookbook: Waste-Not Recipes for the Wise Cook <em>(Viva Editions), was released in September 2009.</em>
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<p>Click here for the main article, <a href=”https://www.motherearthliving.com/cooking-methods/the-frugal-foodie-8-recipes.aspx”>
<strong>The Frugal Foodie: 8 Recipes</strong>
</a>.</p>

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