Wednesday, June 29, 2011

Summer Caribbean Red Spring Rolls

I’m new to the rice wrapper; I was somewhat intimidated, but no more. It’s a great way to ‘wrap’ things, particularly delicious things up.

1 cup Caribbean Red papaya (approximately 50% color with the fruit giving to a gentle squeeze.)
1 cup cucumber
½ cup baby carrots
1 tsp basil or mint
1 tsp fish sauce
1 tsp ginger
1 tbs rice vinegar
½ tsp bird's eye chili or other dried pepper
6 long strands of chive (optional)
6 rice wrappers

·      Thinly chop papaya, cucumber and carrots. You’ll want to chop pieces so none is larger than ½” on any dimension.
·      Finely chop fresh basil or fresh mint and combine with the produce in a large bowl.
·      In a medium bowl, combine fish sauce, grated ginger, rice vinegar and finely diced dried bird chili pepper.  
·      Moisten rice wrappers until pliable. Add filling, drizzle with sauce and roll up. Tie with strands of chive. 
·      Refrigerate at least 2 hours or until ready to serve.
Serves 4

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