Thursday, December 21, 2006

A Holiday Recipe from a Guest Blogger

If you've been reading this blog for a while you might remember me talking about my neighbor, Maria, who I predict will someday be a food blogger herself and who was previously was a guest photographer when she sent some photos from a fabulous dinner she had at Hell's Backbone Grill in Boulder, Utah. Maria is a pretty faithful reader of Kalyn's Kitchen, and she sent this recipe as a contribution for Holiday Cooking with Herbs. Don't you think it sounds just delish? I'm posting it here so you can all try it, and also so I can link to it in the recap which will be posted the morning of December 23. (If I don't have your link by early that morning I won't be able to include you because I'm taking off for a Christmas break right after I post that day.)



Asian Fresh Pork and Shrimp Spring Rolls
(Recipe from Maria)

These rolls are fun to make. Allow your guests get in on the fun, too.









For spring rolls:
4 ounces pork loin, trimmed of fat
12 large shrimp, peeled and deveined
1 carrot, peeled and cut into long matchsticks
6 ounces Asian rice vermicelli noodles
Round rice sheets
Red leaf lettuce leaves
Sprigs of fresh mint, thai basil, cilantro

Cook the pork in a Pam-coated, non-stick skillet. Once cooked through, slice pork into thin (1/4 inch wide) strips. Set aside. Steam or boil shrimp until cooked then plunge into cold water to stop the cooking. Slice shrimps along the back into two portions (lengthwise). Set aside with pork. Steam, boil or microwave carrots for just a moment to soften slightly. Set aside. Boil and drain noodles per package instructions. Cool under water. Set aside.

Arrange pork, shrimp, carrots, rice noodles lettuce leaves and herbs adjacent to your work surface. One at a time, soak rice sheets into warm water to soften. Lay a rice sheet on a towel covered work surface. Working quickly, place some noodles, carrot, lettuce leaf and a few herb leaves on the near side of the rice round. Roll mixture forward (in egg roll fashion) one revolution then lay in a couple of pork and shrimp slices. Tuck ends inward and finish the roll. Continue making rolls until ingredients are exhausted (or you are).

For dipping sauce:
1 small piece of lemon grass, chopped
1 cups water
½ cup hoisin sauce
3 tablespoons smooth peanut butter
1½ tablespoons sugar

In a small sauce pan, simmer lemon grass for 6 minutes, strain out the lemongrass then add the remaining ingredients to the water and simmer an additional 5 minutes. Pour into individual serving cups and serve with spring rolls

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10 comments:

Anonymous said...

This looks very nice!!! I love Rice paper rolls.. And this recipe here is pretty authentic since my grandma's recipe is very similar.

Mimi said...

I begin craving Asian food right after Christmas, so this is really timely.

Meeta said...

Looks absolutely yummy.

sher said...

I love that. I have some rice sheets in my cabinet right now and I've been meaning to use them. So, this is a gentle nudge for me to do it! Thanks for the recipe.

Katie said...

I love Spring Rolls - must learn how to make them. Thanks for the recipe....and Merry Christmas!

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