Ingredients
- SUMMER ROLLS
1 large head lettuce, red leaf, bibb or boston; whole leaves cleaned and dried
20 sprigs each of cilantro, mint leaves and basil
2 european cucumbers, lightly peeled and cut into long julienned strips
2 ripe Hass avocados, cut into twenty long thin slices
1 cups toasted peanuts or pumpkin seeds
30 medium cooked shrimp, cold (optional and if you use this than the recipe is obviously not vegetarian- lol)
20 6-to-8 inch rice spring roll skins, any shape
HERB VINAIGRETTE
1 heaping teaspoon Dijon mustard
3 tablespoons rice vinegar (can substitute any varitey if you need too)
2/3 to 3/4 cup extra virgin olive oil
1/4 cup basil leaves, whole but stemmed
Salt and Pepper, to taste
Description
I Went To A Cooking Class Earlier This Summer (2009) And The Instructor Taught Us This Twist On The Thai Spring Rolls.There Is A Bit Of Prep Work But It Tastes Great And Makes A Lovely Presentation On The Plate. Try It Sometime.Enjoy!
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