SHRIMP ROLLS with HOISIN PEANUT DIPP
Recently, I was invited to a dinner. Dole Taste of Spain Salad Summit, Monterey, California, for a 3-day culinary experience with a small group of food bloggers. We stayed at Carmel Valley Ranch. It was hard to leave. The fireplace in my bedroom, and the view of the mountains from the window made me never want to leave. The resort was amazing, so I had to leave at some point to go to the gym, work by the pool, or eat. Truffle fries. You can also find out more about Liz. The trails lead to their beautiful garden. You can also make s’mores in front of a fire and enjoy a hike. The most relaxing place that I have ever been.
Before we left, the lovely folks at Dole provided us with a delicious breakfast. It included wine-glass parfaits, fresh berries, green tea smoothies, and lots and plenty of coffee.
After finishing breakfast, we put on our stylish, supercool hairnets and headed to the Salinas Valley lettuce fields and processing facility. Mark Pisoni is a farmer in Salinas Valley who cultivates 500 acres of celery, broccoli, cauliflower, iceberg, and romaine lettuce. His family has farmed and lived on the same piece of land for over 100 years.
After finishing breakfast, we put on our stylish, supercool hairnets and headed to the Salinas Valley lettuce fields and processing facility. Mark Pisoni is a farmer in Salinas Valley who cultivates 500 acres of celery, broccoli, cauliflower, celery, and iceberg lettuce. His family has farmed and lived on the same piece of land for over 100 years.
Liz, from the Lemon Bowl, was seated next to me. She is someone I have always wanted to get to know, and I can say that she’s a real delight. If you’ve met Heidi, you know how much fun she is. When you’re around Heidi, the party never ends.
Let’s talk about spring rolls. I love them. Not just “love them” love them, but I-could-have-a-love-affair adore them. You will love them because they are easy to make and completely customizable. With the right dipping, you won’t be able to stop eating them. I mixed in some vegetables that I had on hand, along with some shrimp that I roasted before I covered them in the hoisin-peanut butter dip. It is simply delicious. I had to double up on the dipping sauce because I couldn’t stop eating it!
Yes, this must happen. Now. If you don’t know how to make spring rolls, make at least the dipping sauce. You’ll be thanking me later.
Peeled and deveined 1 pound medium Shrimp
Olive oil one tablespoon
To taste, add Kosher Salt and freshly ground Black Pepper
12 16-cm rice paper wrappers
1 cup baby spinach
Vermicelli cooked to 4 ounces
Red cabbage, 1/2 cup
One cucumber, julienned
Peel and julienne one carrot
FOR THE HOISIN PEANUT DIP
1/4 cup Hoisin
Peanut Butter 2 Tablespoons
One tablespoon of rice vinegar
Half a teaspoon of sesame oil
Preheat oven to 400 degrees F. Line the baking sheet with parchment.
In a small bowl, combine tHoisinsin with the peanut butter, rice wine vinegar, and sesame seed oil. Set aside.
Place the shrimp on a baking sheet. Add salt, pepper, and olive oil to taste and gently combine. Place in the oven and roast until it is pink, firm, and cooked through. This should take 6-8 minutes. Let cool, and then slice in half lengthwise.
Roll the rice paper from the bottom up, ensuring that you do not tear it. Repeat with the remaining filling and wrappers.
Serve immediately with Hoisin Peanut Dip.