2012 July 9
Ready for the latest recipe from Nicole Miller? This one barely requires heat to make a positively haute summer app!
Dear Daily Dan,
Fourth of July marks the start of summer sports (in warmer water!)—waterskiing, wakeboarding, kite boarding, you name it. My friends Betsy Ross and Mary Jane Marcasiano usually join me, and it’s surprising what a workout these days turn out to be! By early afternoon we are ready to re-energize with some lunch. One of my favorite dishes to serve? Summer rolls, which I pair with nuoc cham, rather than the traditional peanut sauce.
Nicole's Summer Rolls
Rice papers (about 20)
Rice stick noodles, cooked according to directions
1 head of Boston lettuce
1 lb. shrimp, cooked and cleaned and cut in half lengthwise
Cilantro, mint, chives, and hoisin sauce
Lay out a cloth towel on the counter, and prepare all the ingredients. Dip rice paper in bowl of lukewarm water until partially soft, but not soggy. (This requires experimentation!) Remove rice paper from bowl and lay out on cloth towel. Pat dry with a paper towl. Place half a leaf of lettuce (not including the core!) in the center of the rice paper. Add a handful of rice noodles and spread out lengthwise. Add a dab of hoisin sauce. Arrange shrimp lengthwise on top of noodle. Layer two mint leaves and cilantro, and then fold up the rice paper tightly into a roll. Add two chives right before you finish rolling for decoration. After a few tries, make your rolls look pretty by arranging the leaves as you assemble the rolls. If you aren’t serving immediately, cover them with damp towels. Just before serving, cut in halves or quarters with scissors. Serve with nuoc cham or your favorite peanut sauce.
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