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Chef Jennifer Chandler prepares this delicious dish: Summer Roll with Shrimp
Tags:Summer Roll with Shrimp recipe,cheflive,jennifer chandler,roll,Shrimp,summer
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Hi! My name is Jennifer Chandler and I’m with Chef Live. And today, I’m going to be making a summer roll with shrimp. I have rice paper, little saree, some chives, my crushed cilantro, little carrots, sesame seeds with the sweet dipping sauce, and some rice noodles.
We’re going to start off. I have some boiling water here. We’re going to start off by putting these noodles into the water. It doesn’t take very long to soften them up. Let me grab my—this takes a little while. The great thing about these noodles is you can use them as—we’re going to put them in a roll. You can use them to put it as kind of a posse type Asian dish. You can fry these and make a nice little crunch garnish. I think they’re starting to soften up here.
What I’m going to also do is we have these. This is rice paper. It’s kind of hard and crunchy right now. They will break easily like—I’ll just show you. So you got to be kind of careful with them. So, you just want to make sure you get some nice ones. And to soften these up, you just kind of put them in some warm water. Put a couple down in there and that will just soften them right up. These also, if you fry these up, they’ll kind of pop up. You can make like a shell and put like stuff inside of it or whatever. I’m going to put a couple in here and let them get ready to soften up. There are our noodles, they should be done. I’m going to trim this off.
Now, I’m going to go ahead and put them on this paper towel because I want to kind of dry them off. They’re hard to see once they are in clear water. There we go. These are fun. I use to make these with a little soy sauce and chicken just as a quick dish when I was in the military. And I’m just going to dry them off a little bit. And then I’m going to put them in a bowl. They’re a little warm still. And, I’m going to toss in a little sesame oil for flavor. And I’m just going to sit these aside and then off to my cutting board.
And I have my rice papers. Now, these are very fragile. So when you pull them out, you just want to take really good care of them because they’ll tear easily. Now, I’m going to lay that out nice and gently. Now, they’re kind of wet so what I like to do is take a paper towel and just dry them off. It usually sticks to itself. And I’m going to kind of make an egg roll or a burrito or any type of just rolled item. So, I’m going to start off by putting some of my noodles in here. That’s going to make a nice little base. Now I have some shrimp that I did boil off with a little bit of carrot, celery, pepper and salt. And if they’re kind of curling up, you can cut them, fit them in there nice and pretty like that, and have a little carrot for crunchiness. These are really nice. You can usually get some of that like in a Vietnamese restaurant. Some saree and some chives. And then I have this micro cilantro that I’m using. Basil would be nice at it. Usually in Vietnamese restaurant, they use basil and they put in a little pork. Again, you can do whatever you like. You’re going to be the one eating it. Pick the good stuff, maybe a little onion.
So now that I have everything nice in there, I’m going to go ahead and pull up on one end, a nice smaller end. And I’m going to bring my sides in like this. The rice paper sticks to itself so you don’t need any kind of anything else and just kind of nice and tight. Remember to be gentle. Sometimes, your fingernail or your fingers will tear through. Just like that. I forgot my sesame seeds. So this one will have sesame seeds in there. There we go. It’s fragile. Just dry them off.
These are fun to make in the restaurant because you basically have to make these to order because what happens is that the paper gets kind of soggy and it’s not as good after it sits for a long period of time. So most of the time, these are made to order. There we go. This time, I’m going sprinkle some sesame seeds in there with a little bit of carrot. These are fine and you can find these anywhere at a local store. Most of the time, a lot of people have little micro gardens and there are a couple of new things coming out where you can grow your own. So, you find to play around with. Nice little garnish as well. Okay. And let’s pull that out. You have to also be careful because sometimes with the carrots and the celery and things like that, they’re kind of rough and they might poke through. Just roll that up like a little Asian burrito.
Now, I have some sweet and sour sauce to go with it. Peanut sauce would be a nice addition. Maybe you have just a couple of different sauces lying out, and if you have guest, maybe you can just decide what they like. Put some garnish and there we go. And there is our summer roll.