Summer Spring Rolls

Summer Spring Rolls
loosely adapted from Rachel Ray’s Magazine, Everyday Living
3 tilapia fillets or 24 medium shrimp, peeled and deveined
sea salt and pepper
3 ounces rice noodles

8 7 inch paper wrappers
24 mint leaves
1 large carrots, shredded
2 scallions, thinly sliced
2 cups finely shredded romaine lettuce
1/2 cup peanut sauce (homemade sauce recipe)

my messy work space….despite how it looks, they are very easy to make and tasty!

Carrots, romaine, scallions, and mint leaves minced, shredded and ready to go.
First, pan fry salt and peppered talipia in olive olive over medium heat. Fry for a few minutes on each side. Fish should flake easily when cooked.
In large boiling pot, salt water and cook rice noodles until tender, about 3 minutes. Drain and rinse with cold water.

Fill a shallow bowl with warm water. Work one wrapper at a time, soak a wrap for 3o seconds and transfer to a clean surface. Arrange 3 pieces of fish or 3 shrimp halves across bottom third of wrapper, top with mint leaves, 1/8 of the noodles, 1 tablespoon each carrot and scallions and 1/4 cup romaine. Fold in sides and starting from the, roll up the rice paper. Optional to stop at the half way point and add 3 more pieces of fish. Continue rolling till sealed. Cover with damp paper towel and repeat to make 8 summer rolls. Serve with peanut sauce.

Until next time…
look good, feel good, do good

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