Shrimp & cilantro pesto spring rolls
I’ve recently had the perimeter drain changed around the house (mud. mud. mud. everywhere!) and so we had to disconnect the gas from the house and therefore the OVEN wasn’t functional for a whole week. This challenge was a big one for me, but I found a way around it that was both fun and delicious: Spring rolls.
It was surprisingly great to gather around the table and roll up whatever I had put together that day, even if they all had the muddiest hands (no matter how many washings!), the mudd added a nice touch of spice haha!
I tried pretty much all the rice sheets available out there (and I have to say I much rather the sqaure ones) and the easiest food to roll was the shrimps (I have no idea why!) It just all held together very well. And this sauce. THE SAUUUUCEE! I think I could drink it!
- ServesMakes 7-8 rolls
- Prep time30 mins
- Cook time10 mins
- FreezingFreezes well
- 400 g of Northern Shrimps, thawed and dried off
- 2 tablespoons of Hoisin sauce
- 14-16 large rice sheets
- 1/2 a cucumber, sliced in thin sticks
- 1 cup of carrots, shredded
- 7 – 8 Boston lettuce pieces or leaf lettuce
- 1 cup of fresh cilantro twigs (leaves & stem included)
- 1/3 cup of roasted cashews
- 2 teaspoons of Miso
- ½ a lemon’s juice
- 1 teaspoon of honey
- 2 tablespoons of vegetable oil
- 1/4 cup of water
- Blend all the pesto ingredients with a hand-held mixer, then set aside.
- Combine the shrimp and Hoisin sauce in a bowl, then set aside.
- Pour a bit of warm water in a large pan, then add two overlapped sheets of rice and soak them for a few seconds.
- Lay onto your work surface, then top with the shrimps, cucumbers, carrots and lettuce.
- Roll it as thighly as possible, then repeat steps 3-4 to get 7 to 8 rolls.
- Enjoy with the cilantro pesto.
Tips & tricks
Cannot be frozen. Keeps for a day in the refrigerator when wrapped.