Friends had developed an affection and appreciation for Thai food, and constructed fresh, gorgeous summer rolls for us for lunch, after recently sampling them at a restaurant.
Nothing could have tasted better – sitting out on the deck, in the beautiful sunshine and fresh air, overlooking the lake and enjoying exceptional company added to the wonderful experience. Although, we also had brisket, smoked by our friends brother, which we wrapped in warm tortillas and adorned with an array of toppings to make the tastiest tacos, which also came pretty close to perfection!!
SHRIMP AND MANGO SUMMER ROLLS
12 large lettuce leaves (the recipe called for rice paper wrappers, but we weren’t able to find these anywhere in the town where we were, so I substituted the lettuce leaves)
1 large, ripe mango, pitted, peeled and sliced
1 red bell pepper, cored and cut into thin strips
1 to 1 1/2 pounds large shrimp, cooked and shelled
24 fresh basil leaves
garlic dipping sauce
Divide mango, red pepper, shrimp and basil leaves between the lettuce leaves. Roll up to eat.
To make the dipping sauce: whisk together 1/2 cup fish sauce, 1/2 cup water, juice from 2 limes, 1/4 cup sugar, 5 minced garlic cloves, and 2 tablespoons of Asian chili paste.
Recipe adapted from The Arkansas Democrat Gazette, July 2011
4 cloves garlic, minced
3 tablespoons sesame oil
8 rice paper wrappers
1 cucumber, peeled, seeded and thinly sliced into 3-inch strips
2 carrots, peeled, and sliced into 3-inch strips
about 1/3 cup fresh mint leaves
8 lettuce leaves
sweet chili sauce for dipping
In a medium bowl, combine the shrimp, garlic and the sesame oil, refrigerate for 30 minutes or up to overnight.
Heat a skillet over medium-high heat. Add the shrimp and cook, stirring until opaque, about 3 minutes.
Fill a 9-inch round cake pan with an inch of warm water. Working with one at a time, dip the rice paper wrappers in the water, turning once, until softened, about 6 seconds, and place on a paper-towel-lined work surface. Place one-eighth of the cucumber and carrots across the center of the wrapper. Arrange 3 shrimp across the vegetables and top with 3 mint leaves. Fold up the bottom edge over the filling, then fold the 2 sides and roll closed. Repeat with the remaining wrappers. Place each roll on a lettuce leaf and serve with sweet chili sauce for dipping.
Recipe adapted from Rachael Ray Magazine, May 2011