Crisp & Refreshing Summer Spring Roll Salad

Crisp & Refreshing Summer Spring Roll Salad (June 22, 2010)

Try this new recipe for a summer spring roll salad.

Recipe courtesy Dzintra Dzenis

12 medium shrimp

Shrimp Cooking Stock: 4 cups cold water, 1 stalk lemongrass (bottom 5 inches chopped into small 1/2-in logs), 4 slices fresh lemon, 1 tablespoon sea salt, 1 tablespoon whole peppercorns (black, white or mixed).

Spring Rolls: 8 square-shaped rice paper (spring roll) wrappers, Cold water in a large shallow bowl to soften the wrappers, 1 large slightly firm avocado, cut into 1/4-inch slices, 2 jalapeno peppers, chopped (with seeds and white part removed), 1 package micro greens (arugula, broccoli, snow pea, etc.), 1 bunch fresh cilantro, stems removed, Vinaigrette, as a dipping sauce.

Shrimp: Peel, remove head and tail, devein, rinse, pat-dry and set aside.

In a small pot over medium heat, combine water, lemon, lemongrass, sea salt and peppercorns. Bring the mixture to a boil. Poach shrimp for 30 seconds, strain it, and chill it in a bowl of ice water. Slice each shrimp lengthwise in half from back-to-front, to end up with 24 even halves. For this recipe, we're using 3 shrimp halves per roll.

Spring Roll Assembly: One-by-one, dip rice paper into cold water, and allow it to soften for 20 to 30 seconds. Once it turns wiggly and transparent, remove it carefully from the water, careful not to tear it, and place it flat down on a cutting board or clean surface. Place 3 shrimp halves (back-side down) in the center of the rice paper square. Carefully place 1 or 2 slices of avocado on top of the shrimp. Sprinkle with diced jalapeno peppers, micro greens and cilantro. Folding from the bottom up, bring the base flap over the greens. Fold right and left side flaps over the first bottom one. Carefully tuck in the greens as you roll the spring roll away from you to create a nice little packet. Place each roll on top of a bed of micro greens. Then season with your favorite dipping sauce or vinaigrette, and enjoy it like a Summer Spring Roll Salad!

Yield: 4 to 6 servings