Grilled Shrimp Summer Rolls
Grilled Shrimp Summer Rolls
Before becoming Vegan I loved all types of Fish and Seafood and to be honest I’ve never really had an urge to try the Vegan versions until now. These “Shrimp” were actually pretty good. They are not fishy, slightly sweet and have a good texture to resemble what I remember shrimp tasting like. If you can’t find the Shrimp, you can substitute Tofu or make them all Veggies. Feel free to use any variety of fresh lettuces and veggies that you like.
Served with a Spicy Peanut Sauce and a Sesame Ponzu Sauce
This recipe will make 8-10 Summer Rolls
[Don’t be alarmed by the amount of steps, most of it is just prepping the ingredients]
Ingredients
1 Package of medium sized round Spring Roll Skins or Rice Paper ( You can find these very inexpensive at any Asian market and some WholeFoods) What they look like
1 Package of Vegan Shrimp ( I used one from All Vegetarian Inc )
2 cups of Mixed Salad Greens
1 Package of Micro Greens
1/2 Pacakge of thin Rice Noodles
1/2 cup Fresh Mint Leaves
1/2 cup Fresh Cilantro
1/2 cup Fresh Basil (Thai Basil would be great but regular is also delicious!)
1 cup Shredded Carrots
1 tsp of Olive Oil
Salt & Pepper to taste
A large wide bowl filled with warm water
Black or White Sesame Seeds
Spicy Peanut Sauce
1 1/2 Tbsp of Creamy Peanut Butter
1/2 tsp of Toasted Sesame Oil
2 tsp of Tamari or Soy Sauce
2 tsp of Rice Vinegar
1 tsp of Beefree Honee or Date Syrup
2 -3 Tbsp of Warm Water as needed to thin out the sauce
1 tsp of Chili Paste or Sriracha
2 tsp of Ponzu Sauce ( I use what eer brand I find that’s vegan)
Sesame Ponzu Sauce
2 Tbsp any type of Ponzu Sauce ( I happen to have a Shiso flavored one)
1 tsp of Toasted Sesame Oil
2 tsp of Rice Vinegar
1 tsp of Beefree Honee or Date Syrup
2 tsp of Tamari or Light Soy Sauce
1/2 tsp of White Sesame Seeds
Directions
1. Make the sauces first by combing all the ingredients for each sauce and mixing well. Set them aside for serving.
2. Slice the Shrimp in half lengthwise. Toss with a bit of oil, Salt & Pepper and grill the them on med-high heat for about 2 minutes on each side. Set aside
3. Soak the Rice Noodles in hot water for about 5-7 minutes until soft. Rinse with cold water, drain and set aside ( Once softened, I cut the Noodles in half so they aren’t as bulky)
4. Create a work station with a lot of room. Wash and prep the Herbs, Carrots, Lettuce and Micro Greens and lay out everything within close proximity
3. Fill a wide but shallow bowl or plate with warm water ( you will be soaking the rice paper wrappers in it to soften)
4. To make the rolls: Take one Rice Paper Wraper and submerse it in the warm water. Gently move it around until it gets soft. Don’t leave it in the water for too long or you will have a gelatinous ball!
5. Spread out the wrapper before you on a clean cutting board or hard surface
6. Sprinkle a bit of Sesame seeds on the top 1/4 of the Rice Paper ( the end farthest from you)
7. Place 3 pieces of shrimp on top of the Sesame Seeds
8. Towards the bottom half of the Rice Paper Wraper you are going to layer a little bit of the Noodles, Lettuce, Micro Greens, Carrots and Fresh Herbs
9. Gather the very end of the Rice Paper Wraper and rolling away from you, roll it over the Veggies. Tuck in the sides as you continue to roll towards the Shrimp. Make sure to roll over the Shrimp to finish the Roll.
10. Repeat until all the Shrimp are used. You should have at least 8 Summer Rolls although depending on how you stuff them you may end up with 1 more or 1 less!
11. Serve with dipping sauces and enjoy!
