Summer Rolls with Lime-Cured Shrimp and Peaches

Name: Summer Rolls with Lime-Cured Shrimp and Peaches
Yield: 8
Ingredients: For the Dipping Sauce:; ¼ cup fresh lime juice; 1½ tablespoons sugar; For the Lime-Cured Shrimp:; 16 large shrimp, peeled, deveined, halved lengthwise; ½ cup fresh lime juice; 2 tablespoons salt; 2 tablespoons sugar; ½ cup hot water; For the Summer Rolls:; Eight 8 ½-inch round rice paper wrappers; Lime-cured shrimp; 1 slightly underripe peach cut into ¼ inch slices then julienned; 1 cup julienned English hothouse cucumber; 1 cup julienned daikon radishes, soaked in in ice water until crisp, drained; 1 cup loosely packed fresh Thai basil leaves; 1 cup loosely packed fresh mint leaves; 1 cup packed cilantro sprigs; 1 cup unsalted roasted peanuts, finely chopped; 1 bunch (about 2 ounces) chives

Summer Rolls with Lime-Cured Shrimp and Peaches was pinched from <a href="http://www.tastingtable.com/entry_detail/chefs_recipes/17684/How_to_Make_Summer_Rolls.htm" target="_blank">www.tastingtable.com.</a>

"Learn to make our summer rolls with fresh peaches...."

INGREDIENTS

•

For the Dipping Sauce:

•

¼ cup fresh lime juice

•

1½ tablespoons sugar

•

For the Lime-Cured Shrimp:

•

16 large shrimp, peeled, deveined, halved lengthwise

•

½ cup fresh lime juice

•

2 tablespoons salt

•

2 tablespoons sugar

•

½ cup hot water

•

For the Summer Rolls:

•

Eight 8 ½-inch round rice paper wrappers

•

Lime-cured shrimp

•

1 slightly underripe peach cut into ¼ inch slices then julienned

•

1 cup julienned English hothouse cucumber

•

1 cup julienned daikon radishes, soaked in in ice water until crisp, drained

•

1 cup loosely packed fresh Thai basil leaves

•

1 cup loosely packed fresh mint leaves

•

1 cup packed cilantro sprigs

•

1 cup unsalted roasted peanuts, finely chopped

•

1 bunch (about 2 ounces) chives

Go To Recipe

review

►