The Block Island Times
http://block-island.villagesoup.com/p/205783

Asian Rolls for entertaining or a fun, exotic family dinner

By Becky and Mike Ballard | Feb 09, 2012

Donna Corey loves to cook and entertain. Many times, when she and her husband, Wendell, have a party, these Asian Rolls are the centerpiece. In fact, many people look for them and would be disappointed if they did not appear.

Donna says they’re a bit of work with all the shopping and the prep work, but they don’t require cooking which keeps the vegetables fresh and crunchy, and saves plenty of time.

Aside from party food, these Asian Rolls would be nice for any family meal — fun, too. You can make them ahead of time, or just put everything out in bowls and let people make their own combinations. Have the dipping sauce handy, and wrap and eat as you go. Double or triple the recipe for a large crowd.

The only ingredient that may be hard to find is the rice papers, but Donna says they are available in any Asian section of a grocery store or, of course, an Asian food market. The rice papers are a must. They’re thin, almost transparent when wet and combine well with the other ingredients.

Asian Rolls with avocado

From Donna Corey

1 ripe avocado

16 oil-packed sun-dried tomato halves

4 scallions

1 bunch fresh cilantro

Tabasco hot pepper sauce

16 rice papers

Prepare in separate bowls: Peel and pit avocado, and cut into wedges. Drain sun-dried tomatoes, and chop into small pieces. Chop scallions into small pieces. Coarsely chop cilantro leaves.

Wet rice papers one at a time. Lay rice paper flat on work surface, and top each with a wedge of avocado, sundried tomato, scallion and cilantro. Sprinkle with a dash of Tabasco sauce (to taste). Fold the vegetables inside the soft rice papers, bringing the sides in to make a compact roll. Serve with Dipping Sauce (see accompanying recipe).

Makes 16 rolls.

 

Asian Rolls with Shrimp

16 medium-sized shrimp

16 oil-packed sun-dried tomato halves

4 scallions

1 bunch fresh cilantro

16 rice papers

Tabasco hot pepper sauce

Prepare in separate bowls: Cook and drain shrimp. Drain sun-dried tomatoes and chop into small pieces. Chop scallions into small pieces. Coarsely chop cilantro leaves.

Wet rice papers one at a time. Lay rice paper flat on work surface, and top each with a shrimp, sun-dried tomato, scallions and cilantro. Sprinkle with a dash of Tabasco Sauce (to taste). Fold the vegetables with the shrimp inside the soft rice papers, bringing sides in to make a compact roll. Serve with Dipping Sauce (see accompanying recipe).

Makes 16 rolls.

 

Dipping Sauce

3 tablespoons light soy sauce

3 tablespoons dark soy sauce

3 tablespoons red wine vinegar or rice wine vinegar

1 teaspoon hot chili oil

½ teaspoon granulated sugar

1 clove garlic, chopped

1 teaspoon minced ginger

Combine all ingredients. Blend well. Serve in bowls with Asian Rolls.

Makes a little more than half a cup of sauce.

 

Comments (0)
If you wish to comment, please login.