Friday, July 9, 2010
Asian Spinach Wraps
It's hot here this week.
So hot I was ready to uproot and move my family to Alaska. They decided that was being a bit dramatic, so unfortunately, I'll have to settle for long, lazy trips through the supermarket. You know..the supermarket with air conditioning. Lovely, breezy, chilling air conditioning.
It really wouldn't be all that bad, but most people (read: me) don't have air conditioning up here in the Northwest. Therefore, the 90 degree temperatures we've been getting have made it pretty miserable in the house.
And it makes me not want to cook. Shocking, isn't it?
My dear friend, Diane, saved me though. She served these amazing goodies at our last book club get together. I was one bite in when I asked for the recipe. These. Are. Amazing.
They're cool, crisp, and fresh. They have a great sauce with just the right amount of kick to it. And best of all: No cooking required. No oven, stove, crockpot, or open flames required.
Here's what you need to gather:
You'll also need to get spring roll skins (Banh Trang).
Most larger markets carry these in their ethnic food aisles. You can also head to your local Asian market to pick some up. Make sure you shop around and try other fun stuff while you're there; there are some amazing flavors to find.
First, you'll want to prep your veggies. Tear off individual basil leaves and take the stems off of your spinach. Cut your green onions into 3 inch pieces.
It only takes about 20-30 seconds for the skins to soften and be ready to go. You could also dip them for about 10 seconds and place them on a damp dish towel and wait for them to soften. I like to just let them sit in the water until soft. Pull one out and give it a little blot with a paper towel.
You could make these like I did for a light summer dinner, or like Diane does as a tasty, fresh appetizer. Hope you enjoy these as much as I do...but beware---we are finding them addicting! Enjoy.
Asian Spinach Wraps
Spring Roll Skins
1/4 cup toasted sesame seeds
2 Tablespoons soy sauce
1 Tablespoon rice vinegar
1 1/2 teaspoon sesame oil
1/2 teaspoon grated ginger
1/8 teaspoon red pepper flakes
3-4 cloves garlic
For the sauce, blend sesame seeds, soy sauce, rice vinegar, sesame oil, ginger, red pepper, and garlic together in blender or food processor.
Soak wrap skins in water (1 to 2 at a time) for about 20-30 seconds or until soft and pliable. Spread out on work surface. Place spinach, basil, green onion, sauce, bean sprouts, and shrimp meat in a row along the center. Roll up burrito style; bottom up toward the middle, sides in, and then tightly roll until completely rolled up. Serve with extra sauce for dipping if desired. Enjoy! :)