Summer Rolls:
- Shred carrots in Eco Chop
- Shred cabbage in Eco Chop
- Boil the thawed shrimp for 3 minutes, drain, and cool. Once cool, cut each shrimp in half, cutting through the back of the shrimp to separate them into halves.
- Place the FORTEEZ Large Round Mold on the Medium Perforated Baking Sheet and fill the mold with 1 inch of water.
- Submerge a spring roll wrapper in water for 15 seconds, then remove it and gently pat dry with a tea towel.
- Place the dampened wrapper on a Roul Pat. Create a center line of shrimp and baby spinach, repeating to finish with three shrimp halves and three spinach leaves.
- Add two tablespoons of shredded cabbage on top.
- Add two tablespoons of shredded carrots over the cabbage.
- Fold the bottom of the wrapper up over the filling, lightly tightening as you go. Fold the ends in and roll, lightly tightening until the end of the rice paper meets the roll.
- Place the completed roll on a second Roul Pat and cover with a damp towel.
- Repeat this with all remaining wrappers, ensuring space between each roll and no stacking.
Peanut Sauce:
- Whisk together all peanut sauce ingredients in a small bowl, including French Pantry Garlic oil and French Pantry Tahitian lime oil.
- Microwave the sauce for 30 seconds, then whisk again and set aside to cool.
Once the sauce is cool, serve the whole summer rolls with peanut sauce for dipping.
Bon TIP: Get creative with the ingredients. Use vegetables you and your family favor, or swap out the shrimp for crabmeat or lobster. Try an ingredient bar and get everyone involved in making their own.
Enjoy cooking from our bon COOK kitchen to yours!
