Thai Prawn Summer Rolls with Spicy Peanut Sauce

 

Prawn Summer Rolls are definitely one of my favorite appetizers to order at any Thai restaurant, at any time of the year. The ingredients are so light and fresh, that it's the perfect alternative to a salad, but so much more convenient and fun to eat. Separately wrapped in parchment or Saran, as so the rolls do not stick to oneanother, these are absolutely perfect for a quick lunch "on the go" or at work. When I am enjoying these at home or serving guests, I generally serve the Spicy Peanut Sauce on the side, but if I plan to eat on the run, I toss a generous amount of sauce with the rice noodles, and incorporate it into the roll, so there is no need for "dipping". Once made, these rolls may be kept in the fridge for up to two days, but if serving to family or guests I make them no more than two hours before serving. If being stored in the fridge before guests arrive, make sure that there is space between the rolls; as the rice wrapper sets it becomes slightly tacky, and so if the rolls are touching they will stick together and tear. 

I absolutely love a little bit of heat in my dipping sauces, especially ones made with peanut butter, as it cuts a bit of sweetness, but if a more milder version is preferred, simply negate or reduce the addition of Sriracha, to taste. Dissimilar to the Prawn Summer Rolls, the Spicy Peanut Sauce can be made days ahead and kept sealed in the refrigerator, perfectly served with chicken kabobs as a take on a satay sauce, or sauteed with meat and vegetables for a delicious peanut stir fry.
I have listed my personal favorite ingredients for Thai Prawn Summer Rolls, but tune them to the fresh fruits, vegetables and proteins on hand or preferred. Vegetarians, opt for grilled tofu, or no protein at all and extra vegetables; if bay shrimp, fresh mango, bell pepper, bean sprouts, scallions, Bibb lettuce and fresh basil is available, that would be a fantastic combination of flavors.
The options are endless to imagination.

"เพลิดเพลิน!"

"Enjoy!" 

 

Summer Roll Ingredients
 

48 (approximately 2 pounds) medium shrimp, peeled, deveined, poached and halved, lengthwise
(I've found the 2lb. bag in the frozen section at Costco to be the best deal, and the shrimp are the perfect size for this application and already cleaned; they simply need to be quickly poached for approximately 2-3 minutes, in batches, and then immediately transferred to a ice water bath to stop the cooking)
6 ounces dried rice noodles, cooked according to instructions, drained
24 (8 1/2") round rice paper wrappers
5 ounces mung beans sprouts
1 large bunch cilantro, leaves removes, stems discarded
2-3 large carrots, peeled and julienned into »2 1/2" long matchsticks
1 large English cucumber, seeds removed and julienned into »2 1/2" long matchsticks
8 large green head lettuce leaves, torn in thirds (or opt for iceberg or Bibb lettuce, if preferred)

Summer Roll Preparation
Arrange all the ingredients for the Thai Prawn Summer Rolls in bowls or containers around a large cutting board or work surface in order of application: prawns, lettuce, rice noodles, bean sprouts, carrots, cucumber and cilantro. This is where the "recipe" becomes a "production line". To the side of your work space set a large flat bowl or frying pan, wide enough to soak the rice wrappers in and hold enough hot water. Fill a kettle or pitcher with very hot tap water on hand to constantly replace the soaking water, ensuring that the wrappers come out soft and pliable.

1. Fill the flat bowl or frying pan with the hot water.
2. Working quickly, submerge a rice wrapper into the hot water for an 8-10 second count. Remove, and lay flat on your cutting board or work surface. Lay down 4 slices of prawns, color side out, about 5/6 the way down the wrapper. Top with pieces of lettuce, a small portion of rice noodles, 5-6 bean sprouts, 5-6 carrots, 4 peices cucumber and cilantro.
3. Treating it like a "burrito", wrap the Thai Prawn Summer Roll from the bottom once, fold in both sides, assuring all ingredients are contained, and then roll all the way to the top.
4. Set each completed roll aside, seam face down, making sure that they do not touch as the wrappers set; the wrappers will remain tacky until they cool and the moisture has evaporated.
5. If not serving immediately, generously spread out the rolls on a parchment lined baking sheet, top with another piece of parchment paper and plastic wrap, and store in the refrigerator.
6. Serve with Spicy Peanut Sauce for dipping.

Spicy Peanut Sauce
1 cup natural-style creamy or crunchy peanut butter (preference)
1/2 cup light coconut milk
Juice of 2 medium limes
3 Tablespoons hoisin sauce
5 teaspoons reduced-sodium tamari (or soy sauce)
1 Tablespoon honey (or agave nectar)
2 teaspoons chili-garlic paste (or to taste)
2 cloves garlic, mashed into a paste or finely grated on a Mircoplane
1 Tablespoon rice wine vinegar
1 teaspoon sesame oil
1-2 Tablespoons Sriracha (or to taste)

Whisk all the ingredients together and set aside or refrigerate for up to two weeks.

Yields: Approximately 24 Rolls

 

Chili-Lime Chicken with Peach-Strawberry Salsa

With temperatures in Portland, Oregon surpassing eighty degrees several days this past week, I felt it necessary to delve into my repertoire of fantastic light and flavorful summer recipes from the crypts of my bookshelves and store the hearty ones for the season. Chicken is absolutely my go-to protein, but with a little bit of added punch from the spice of the chili powder and tang from the fresh lime, these barbequed chicken breasts are all but ordinary. Paired with my Peach-Strawberry Salsa, a fruit take on a traditional pico de gallo, it adds a hit of sweet to mild the slight bite of the chicken,

and takes advantage of the fruits of the season.

To really keep this dish light, I love to grill the chicken ahead of time, let it cool, slice it on a bias, and then serve it over a romaine salad tossed with my Orange Mustard Vinaigrette (recipe follows), topped with the Peach-Strawberry Salsa and sliced avocado. Garnish with chopped cilantro and a slice of lime to finish off the dish. For a more complete plating, serve the chicken and salsa over a bed of Coconut Cilantro Rice (recipe follows) and steamed broccoli.

I recommend marinating the chicken at least four hours ahead, and the salsa at least the morning of, allowing all the flavors to meld and the marinade to truly permeate the meat, creating the most tender product. This recipe is so easy for a middle of the week meal for family, but is sophisticated enough to serve to friends at any dinner party this summer.
If the weather turns and barbequing is not an option, simply bake the chicken in a 350 degree oven for approximately 18 minutes, or until the internal temperature reaches 165 degrees. Bon Appetit!

 

Peach-Strawberry Salsa Ingredients

6 strawberries, finely chopped

2 large peaches, finely chopped

1/4 red onion, finely chopped

2 cloves garlic, grated

1/2 teaspoon chili powder, or to taste

Salt and pepper to taste

Zest of 1 lime

Juice of 1 lime

5-6 slices jarred, mild jalapeno peppers, finely chopped (optional)

 

Combine all of the salsa ingredients together in a small bowl and chill for 6-8 hours prior to serving.

 

Chicken Marinade Ingredients

3/4 cup EVOO

3 Tablespoons red wine vinegar

3 garlic cloves, grated or finely minced

1 teaspoon onion powder (or 1 Tablespoon grated red onion)

Zest of 1 large lime

Juice of 3 limes

Salt and pepper to taste

1 Tablespoon Dijon mustard

4 large chicken breasts, pounded to desired thickness, approximately 1/2"

 

In a bowl whisk all of the ingredients through the Dijon mustard. Place the chicken breasts in a shallow dish, poking each with a fork several times on each side, creating pores for the marinade to permeate the meat. Pour the marinade over the chicken, cover the dish with plastic wrap, and chill in the refrigerator for approximately 4-6 hours prior to grilling.

 

Chicken Preparation

Preheat barbeque to medium to medium-high heat (approximately 375-400 degrees). Remove the chicken breasts from the marinade and place on the center of the heat for approximately 6 minutes. Turn the chicken breasts over and grill for additional 4 minutes, or until the internal temperature reads 165 degrees and the breasts are cooked through. Remove the chicken from the heat and let stand for approximately 5 minutes before slicing, as to retain as much moisture as possible. Top with the Peach-Strawberry Salsa, chopped cilantro and sliced avocado and plate as desired.

 

Orange Mustard Vinaigrette Ingredients

6 Tablespoons honey

6 Tablespoons Champagne vinegar

4 teaspoons orange zest

4 Tablespoons fresh-squeezed orange juice

4 1/2 teaspoons Dijon mustard

3 teaspoons finely minced garlic

1 small shallot, finely minced

 

1 1/2 cup EVOO

Sea salt and pepper to taste

 

Combine all the ingredients through the shallot in a small bowl and whisk together. Continue whisking while slowly drizzling in the EVOO until combined. Add salt and pepper to taste and additional vinegar and mustard to preference. This recipe makes a generous portion; refrigerate any excess for up to two weeks, covered, for other applications.

 

Cilantro Coconut Rice Ingredients

2 cups basmati rice, rinsed

2 1/2 cups chicken broth

1 cup light coconut milk

Salt and pepper to taste

Zest of 1 lime

Juice of 1 lime

3/4 cup fresh cilantro, chopped

 

Cilantro Coconut Rice Preparation

In a medium saucepan bring the basmati rice and the chicken broth to a boil, uncovered, over

medium-high heat. Stir the rice, reduce the heat to medium low and cover, allowing the rice to cook for an additional 20 minutes. Check on the rice somewhat frequently assuring it is steaming properly, but do not stir. When the rice is tender, add in the coconut milk and stir over medium heat for approximately 5 minutes, until the liquid is absorbed. Remove from heat. Add in the zest and juice of one lime and salt and pepper to taste. Gently incorporate the chopped cilantro just prior to serving as not to compromise its freshness and color.

 

 

1 large avocado, sliced, to garnish

Chopped cilantro to garnish

1 large lime, quartered, to garnish
 

Serves: 4

Gluten-Free French Onion and Mushroom Soup

 

French Onion Soup is a wonderful way to start out an evening meal, but served in a smaller portion alongside a light mixed green salad can make for a fantastic lunch. I have enjoyed this soup from a variety of locations, but consistently find that it tends to be too salty and too rich for my palette, and generally, by the time the bowl is empty I have become somewhat bored with the texture and ingredients; there is just not enough depth of flavor.

My Gluten-Free French Onion and Mushroom Soup takes this classic up another notch. Mushrooms are essentially a flavored sponge. When cooked they release so much flavored moisture, while simultaneously absorbing the flavors of the liquid they are cooked in. With the addition of mushrooms to this recipe, it adds not only another element of taste, but adds that missing texture, absent from the usual, that keeps one coming back for another spoonful to the very end. I also lighten up this dish by using a slice of a gluten-free crosinti, in lieu of French bread, and a blend of parmesan and gruyere cheeses. Although one can always use a traditional crostini, the gluten-free alternative makes the soup much less dense, and the blend of cheeses really cuts the overwhelming richness, while, when browned, still maintains the cheese crust topping that all enjoy.
Top with a fresh sprig of parsley or chopped chives and this makes for a easy soup
anytime of the day, for family or guests alike.

Bon Appetit!

 

Ingredients

2 Tablespoons EVOO

1 stick (8 Tablespoons) unsalted butter

6 large sweet onions, thinly julienned

8-10 garlic cloves, finely minced (or grate using a Microplane)

Salt and pepper to taste

64 ounces low-sodium chicken broth

64 ounces beef broth

2 beef bouillon cubes

3 Tablespoons Worchestershire Sauce

3 Tablespoons Balsamic Vinegar

1 1/2 Tablespoon dried thyme

16 ounces crimini or button mushrooms (or any of preference), thinly sliced

2 bay leaves

 

12 slices gluten-free, lightly toasted, baguette

(choose a baguette with the circumfrence that matches that of the bowls selected to bake the soup in)

1 to 1 1/2 lb. shredded parmesan-gruyere blend (1 to 1 ratio of cheeses)

 

Parsley sprigs or chopped chives to garnish

 

Preparation

In a large stock pot saute the onions in the EVOO and butter over medium heat for 20 minutes, stirring often, until the onions start to become limp. Add the minced garlic, salt and pepper to taste, and continue cooking for another 15-20 minutes until the onions become caramelized.

Add in the remaining ingredients through the bay leaves. Continue to simmer over medium heat for 45 minutes, stirring occasionally.

 

Turn on the oven to broil. Arrange a rack on the top level of the oven.

Arrange 12 oven-safe bowls or large ramekins on two rimmed baking sheets. Fill each bowl 3/4 full with soup. Top the soup with a gluten-free crostini and a generous portion of the parmesan-gruyere blend. Broil for approximately 5 minutes on the top rack, or until the cheese is golden and bubbly.

 

Garnish with a fresh parsley sprig or chopped chive for presentation.

 

Serves: 12*

 

*This recipe makes quite a few servings. Do not hesitate to cut the ingredients by portion, or simply freeze any excess for a quick go-to.