DIY SHRIMP COLD ROLLS & ORANGE, GINGER MISO DIPPING SAUCE
Here in the polar vortex, we’re willing to do just about anything reminiscent of summer. These fun, delicious cold rolls sort of do it for me. For a night at least. The biggest winning factor that these succulent, translucent delights hold for me, however, is how popular they are with the bottom feeders!
This meal has indeed been toddler approved. In that they love being presented with a wide array of finger-style foods to graze over. When I tried helping them (or making them) a roll, NO DICE. They weren’t having any of it.
So fine then. I’ll keep trying because we all know this action is delicious. In actual roll form. Until then, I’ll keep letting them clap their hands with glee and grab fistfuls of fresh veggies to stuff into their mouths. Wrap or no, that’s a win right there, whether they actually eat it in roll form or not, yes?
WRAPS:- 2 bell pepps, julienned
- 2 Carrots, julienned
- 1 mango, cubed
- 2 avocados, cubed and spritzed with lime or lemon juice and sprinkled with sea salt
- 1 english cuke, julienned
- 3 cups steamed sweet peas
- 1 bunch fresh basil (fresh mint too of you like!)
- 1 pound cooked shrimp, with shells on (tastes way better this way! Sauté with a dollop of coconut oil, 2 tbsp. minced garlic, 1 tbsp. lime juice, dash of salt and pepp., till pink. Don't overcook!)
- 1 package rice paper wraps
DIPPING SAUCE:- ½ tsp. chili oil
- 2 tbsp. fresh ginger, rough chop (this will puree with hand blender as will all other ingredients for dipping sauce!)
- 1 garlic clove
- 1 orange, rough chop
- ½ cup water
- ½ cup of miso
- ⅓ cup rice vinegar
- Juice of ½ a lime
- 1 tbsp. raw honey
- ½ tsp. fish sauce
- Sriracha on the side to add to your own sauce, if the bottom feeders, or other peeps at the table don't like heat!
- Prep all of veggies, herbs, avocado and mango. Lots of julienne chopping action and cubing going on here. Set aside.
- Sauté shrimp as instructed above and steam the peas at the same time. Set aside.
- Gather and prep all of the ingredients for the dipping sauce and in a tall vessel (I like to use a tall measuring cup), blend until smooth with a hand blender. Pour into dipping bowls.
- Boil some water and have on the ready to pour into wide and deep enough plates or bowls to prepare the rice paper.
- Set the table with the array of your fresh ingredients and have at it! No need to be fancy, rice paper rolls are very forgiving. Think burrito or sandwich wrap when folding.
- I discovered a few wrapping techniques here. Most rice paper containers have instructions on the back detailing how long you're supposed to soak them for. The ones we favour only need to steep in warm water for 5 seconds! Yep, that's how easy these are.
- Mangé!
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