Bay Shrimp Spring (or Summer) Rolls


We have a lot of Oregon bay shrimp on hand at the moment, so when we saw this recipe in the New York Times for lobster summer rolls, we thought it sounded brilliant, and modified it to make shrimp spring rolls.

Bay Shrimp Summer Rolls
Bay Shrimp Summer Rolls

Make the Filling: In a small bowl, stir together the cooked bay shrimp, ginger, lime zest and scallions. Season with salt and pepper, toss to coat and set aside. Slice the cucumber lengthwise into thin julienne strips. Peel the avocados and slice them into simialr-sized strips

Fill the Rolls: Fill a pie plate or other, similar round bowl with very warm water. Dip a rice paper round into the water until it’s just softened, then take it out and spread it flat on a cutting board.

Lay 2 or 3 basil leaves along the bottom third of the softened rice paper round, then spread spoonfuls of the shrimp mixture on top of the basil. Top with a few strips of cucumber and 1/4 of an avocado. We put peanuts in our rolls, too. Sprinkle with salt and pepper and press down to compress a little, then add a few cilantro leaves.

Roll Them Up: To roll up, fold sides of the rice paper round toward its center, overlapping filling by an inch or so. Now, starting at bottom of round, begin to form a tight cylinder, rolling toward top. Repeat to make rest of the rolls.

Make the Dipping Sauce: Mix together lime juice, sugar, ginger, fish sauce and chile. Let macerate it sit for at least 30 minutes if possible When you serve, add chopped peanuts to the sauce.

Bay Shrimp Summer Rolls
Bay Shrimp Summer Rolls
  • 1 pound cooked Oregon bay shrimp
  • 2 teaspoons grated ginger
  • Zest of 1 lime
  • 1/2 cup slivered scallions
  • Salt and pepper
  • 1 small cucumber, peeled
  • 2 firm-ripe avocados
  • Rice paper wrappers, 12-inch or 8-inch rounds
  • 24 large basil leaves
  • Cilantro sprigs from a small bunch

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Seattle Foodshed

Gardening, foraging, exploring and cooking. Time for a delicious adventure.

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