Ingredients
-
2 1/2
-
2
-
1/4
-
24
-
1/4
-
1/4
-
1/2
-
1/3
-
1/3
-
2 1/2
-
8
-
-
1/4
-
1/4
-
2
Directions
Potato Shrimp Summer Rolls, Ready, Set, Cook! Special Edition Contest Entry: This is my version of Vietnamese Summer Rolls using Simply Potatoes Shredded Hash Browns instead of noodles, Ready, Set, Cook! Special Edition Contest Entry: This is my version of Vietnamese Summer Rolls using Simply Potatoes Shredded Hash Browns instead of noodles
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Heat Olive Oil in a Pan. Add Simply Potatoes Shredded Hash Browns and Salt. Toss in Oil Until Heated Through and Only Beginning to Brown. Set Aside to Cool. |
|
2
Done
|
Bring 1/4 Cup Lime Juice to a Simmer and Add Shrimp, Cayenne and 1/4 Cup Cilantro. Cook Until Just Done. Refrigerate to Cool. |
|
3
Done
|
Fill a Nine or Ten Inch Cake Pan or Similar Half Way With Warm Water. Place Four of the Rice Wrappers in the Water to Soften, About 1 Minute. Wrapper Should Be Soft but not Tearing. |
|
4
Done
|
Lay One Wrapper on a Clean Kitchen Towel. Lay on 5-6 Spinach Leaves, Then a Tablespoon of Red Onion, Then a Pinch of Carrots. Top With Two Heaping Tablespoons of Shredded Potatoes, 3 Shrimp and Sprinkle With Chopped Cilantro. |
|
5
Done
|
Starting on the Side Closest to You, Fold Wrapper Over Filling Then Fold in Both Sides. Roll Away from You as Tightly as Possible. |
|
6
Done
|
Hint: Use Pieces of an Additional Wrapper to Patch Small Tears. |
|
7
Done
|
Serve With Lime Peanut Sauce. |
|
8
Done
|
For the Sauce: |
|
9
Done
|
in a Small Sauce Pan, Combine 1/4 Cup Lime Juice, 1/4 Cup Cilantro, Mirin, Soy Sauce and Peanut Butter. Heat Just Until Peanut Butter Is Soft and Mixture Can Be Emulsified With a Wire Whip. |
