You know how it goes...when life gives you lemons? That's how I feel lately, like I can grab opportunities coming my way and make them into something. It doesn't necessarily always comes out the right way, but you know what? If we knew what our life would turn out to be, then it would be plain boring. Like watching a film you like (or didn't like) for the second time. You know it, you know how it goes and there is no excitement.
New opportunities, new people, new ideas. It's all very exciting and thrilling. On top of that, I tried making a new recipe last Saturday. As werew experiencing a very hot summer here in Switzerland, I thought I should try making some summer rolls I had in mind for a long time. However, before startinf I was already scared of rolling them...
These summer rolls or spring rolls, called Goi cuon, come from Vietnam. They normally consist of a cold protein, like pork, prawns, salmon or chicken and then paired with fresh vegetables and noodles. I skipped the part of the noodles in this recipe, as I thought the rice paper roll was enough rice for me. By all means, you can add them if you want to and are expirienced with those. For me the rolls were filling as it was with the ingredients that I used and the high summer temperatures we have right now. The yoghurt-based herb sauce I used was also very refreshing and paired perfectly with the garlic shrimps.
One great thing about the rolls (there are many great things) is that you can pretty much add anything you like inside. You can also make them completely vegan or vegetarian, by adding only some fresh veggies. They make also for a great work lunch box. You just need to take a small jar with the sauce to dip them and have a fun lunch time. Your colleagues might be wondering what you're eating, as it happens to me quite often, but then I can start a big conversation how I am a foodie at heart and enjoy cooking alone or with my boyfriend.
Without further talking I will get right into the recipe. One thing to have in mind before starting is that you need a lot of preparation for the rolls if you don't want to spend hours in the kitchen. Also, you will find that you need to do the whole process quite quickly, so that the rice papers don't become more fragile than they already are. You might find yourself struggling to roll the first ones or being a total master of the rolling. Whatever the case, I suggest you have fun with it!
Summer rolls with Shrimps, Veggies and a Yoghurt-based Herb Sauce
ingredients (for 4 rolls)
about 12 shrimps (with shell or without)
3 gloves of garlic minced
1 tablespoon olive oil
1/4 teaspoon chilli flakes
1/4 teaspoon salt
lemon juice from half lemon
1 cup chopped red cabbage
1 to 2 medium sided carrots chopped in vertical slices
1 avocado cut in slices
mint leaves (about 16 leaves)
4 rice papers for spring rolls
a bowl with lukewarm water (towards room temperature)
for the yoghurt herb sauce
1 cup of yoghurt (if vegan, coconut yoghurt)
1 teaspoon fresh grated ginger
1/2 teaspoon salt (or more depending on taste)
1/2 cup chopped fresh parsley
How do I make it?
1. First step is to cook the shrimps. In a bowl put the shrimps, minced garlic, olive oil, chilli flakes, lemon juice and salt and stir to mix together. Let them marinate in the fridge for 30 minutes. Then, turn on your oven at 180C, spread the shrimps in a medium sized pan and cook for 5 minutes or until the shrimps become pink. Some people say they need 3 minutes, but with seafood I always like to be careful. Once they are cooked, leave them to cool down completely.
2. In the meantime, gather all your ingredients and chop the veggies. Take a small bowl and add all the ingredients for the yoghurt herb sauce. Mix well with a spoon and taste for saltiness. When you think your sauce is salty enough, place it on the fridge.
3. When you're ready to make the rolls, make sure you have all the ingredients with you and a big surface for the rolling. Also have the bowl of warm water next to the surface you're working. I used a flat plate as my surface, but you can use a cutting board as well. A trick is to wet your surface a bit, so the paper doesn't stik to the surface. Start by taking a rice paper and dip it in the bowl of water for a few seconds. Once it starts getting soft (around 20 seconds) take it out of the water and carefully place it on the surface you're working using both your hands, as it might collapse. The paper should not be too soft that you can't work with it. The first time might be a trial, so don't worry.
4. Start adding on the left center side 4 mint leaves, keeping some space around the paper. Then, on top of the leaves place four shrimps as pictured below. On the right center side put some veggies (cabbage, carrots, avocado slices).
5. Time to start rolling. Fold the top and bottom of the wrapper to cover the filling (pictured below). Next, fold the left side over the shrimp. Start rolling from the side of the shrimp to the right side until you have completely rolled the wrapper. Place it on a baking sheet and cover it with a damp towel, until you finish with all the rolls. Repeat the whole process for the remaining wrappers.
6. When you're ready with the rolls, simply take out the yoghurt sauce and dip your rolls into it and enjoy! You can eat them whole with your hands or cut them in half. Your rolls, your choice...
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