P & P

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At Home…

We’re sorry for all of the radio silence.  It’s been a very busy couple of weeks- with a wedding in Maine last weekend and and a trip down to Hilton Head for a shoot with Southern Weddings Magazine- we are relieved to be back in the city working away on a great wedding this weekend.  With the heat wave that’s upon us, Sierra and I have been craving lighter fare.  Here’s a great recipe we’re both digging at the moment.


Vietnamese Summer Rolls

Dipping Sauce:

  • 1/2 cup fresh lime juice
  • 3 tablespoons fish sauce (such as nam pla or nuoc nam)
  • 3 tablespoons sugar
  • 2 fresh red Thai chiles or 1 red jalapeño or Fresno chile, thinly sliced

Summer Rolls

  • 4 ounces bean thread noodles (cellophane or transparent noodles)
  • 12 8″-9″ rice paper rounds
  • 18 cooked medium shrimp (about 10 ounces), peeled, deveined, halved lengthwise
  • 1 cup fresh basil leaves
  • 1 cup fresh cilantro leaves plus 1 tablespoon chopped
  • 1 cup fresh mint leaves
  • 1 cup daikon sprouts, optional*
  • 1 cup English hothouse cucumber, cut into matchstick-size pieces
  • 1 cup carrot, cut into matchstick-size pieces
  • 12 small green or red lettuce leaves

For the Dipping Sauce:

Mix all the ingredients in a medium bowl.  Cover & chill.

For the Summer Rolls:

  • Put noodles in a large bowl. Pour enough hot water over to cover; let stand until softened, about 10 minutes. Drain. Transfer to a large bowl of ice water to cool; drain and set aside.
  • Fill a pie plate with warm water. Working with 1 rice paper round at a time, soak rice paper in water, turning occasionally, until just pliable but not limp, about 30 seconds. Transfer to a work surface. Arrange 3 shrimp halves across center of round. Top with some leaves of each herb, then daikon sprouts (if using), cucumber, and carrot. Arrange a small handful of noodles over. Place 1 lettuce leaf over, torn or folded to fit. Fold bottom of rice paper over filling, then fold in ends and roll like a burrito into a tight cylinder. Transfer roll, seam side down, to a platter. Repeat to make 11 more rolls.
  • Can be made 1 hour ahead. Cover with a damp kitchen towel and refrigerate.
  • To serve, cut rolls in half on diagonal. Add chopped cilantro to dipping sauce.

Have a great weekend and enjoy!

recipe from here