Inside Out Spring Roll Shrimp Pasta Toss Recipes

SHRIMP TORTELLINI PASTA TOSS

Steps:

• Cook tortellini according to package directions, adding peas during the last 5 minutes of cooking., Meanwhile, in a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Add shrimp; cook and stir 2 minutes. Add garlic; cook 1-2 minutes longer or until shrimp turn pink., Drain tortellini mixture; add to skillet. Stir in salt, thyme, pepper and remaining oil; toss to coat.

SPRING ROLLS WITH SHRIMP, RED RICE AND HERBS

Steps:

• Toss the rice with 1 tablespoon of the rice vinegar and the soy sauce
• Place the shredded carrots, peppers, sesame seeds and chopped herbs in a large bowl and toss with 2 tablespoons of the rice vinegar and salt to taste. Place the lettuce in another bowl and toss with the remaining vinegar and salt to taste.
• Fill a bowl with warm water and place a spring roll wrapper in it just until it is pliable, about 30 seconds. Remove from the water and drain briefly on a kitchen towel. Place the wrapper on your work surface in front of you and arrange several whole mint, cilantro and basil leaves, vein side up, on the wrapper. Arrange 3 shrimp halves, cut side up, down the middle of the wrapper, leaving a 2-inch margin on the sides. Top with a handful of the carrot mixture, then with a handful of lettuce. Place a handful of rice over the lettuce. Fold the sides in, then roll up the spring rolls tightly, squeezing the filling to get a tight roll. Refrigerate until ready to serve. Serve with a dipping sauce of your choice.

SHRIMP SPRING ROLLS

Steps:

• Score the shrimp on the underside in three equally spaced horizontal cuts. Press firmly on the shrimp to straighten.
• In a soup pot, combine 4 cups water, the wine, bay leaf, lime juice and salt and bring to a simmer. Turn off the heat, add in the shrimp and cover until the shrimp are pink, about 4 minutes. Scoop out the shrimp and shock in ice water to stop the cooking. Then drain and dry. Reserve the poaching liquid, keeping it hot but not simmering.
• Add the vermicelli to the hot poaching liquid (no need to simmer or boil the water because that may over cook the noodles). Cook until just al dente, about 8 minutes. Drain.
• Toss the carrots, cucumbers and red bell peppers with the rice wine vinegar and soy sauce.
• Dip each rice paper wrapper in warm water, one at a time, for a second (no longer or they will get too soft). The wrapper should still feel somewhat hard when you first start working with it. By the time you finish getting all of your fillings in, the wrapper will have continued to soften. Layer the first one with 2 shrimp, a basil leaf, jalapeno slice, some vermicelli and vegetables. Gently wrap like a tiny burrito and cut on the sharp bias. Serve with Peanut Dipping Sauce.
• Add the peanut oil to a small saute pan over medium heat and add the garlic. Cook for 1 minute, and then turn off the heat. Then add the peanut butter, hoisin, sambel olek and 3 tablespoons water and mix together. You may need to add a little extra water if the mixture is too thick. Garnish with the chopped peanuts.

INSIDE OUT SPRING ROLL SALAD

Steps:

• Soak the bean threads in warm water to cover for 10 minutes or till pliable. Drain, then cook in boiling water till the noodles expand and appear glasslike, 1-2 minutes. Drain, rinse with cold water and drain again. Cut into 4-inch lengths.
• Place in a large bowl along with the rest of the salad ingredients.
• In a small bowl whisk together the ingredients for the dressing till well combined; toss with the salad to evenly coat.
• Garnish with sesame seeds.