Garam Masala Shrimp Summer Rolls with a Coconut-Lime Peanut Sauce

This month I created some recipes for The Quail & Olive that featured a brand new product in their shop: Coconut White Balsamic. And, yes, it was literally a vacation in a bottle!

Ingredients

Rolls

• 12 rice paper rounds

• 36 peeled and deveined prawns

• 1 teaspoon garam masala (there is a tin of Diaspora Spice Co. brand in the pantry section of the shop)

• 1 Tablespoon each Coconut White Balsamic Vinegar [on The Quail & Olive website] and Lime Olive Oil [on The Quail & Olive website]

• 2 cups rice noodles or bean thread noodles, cooked according to package directions

• 12 lettuce leaves

• whatever pickled vegetables you have on-hand (I used pickled asparagus)

• 24 fresh mint leaves

• Also needed: water for dipping rice paper rounds, Peanut Sauce for serving

Coconut-Lime Peanut Sauce

• 1-1/2 cups organic creamy peanut butter

• 1/2 cup organic coconut milk

• 3 Tablespoons hot water

• 3 Tablespoons Coconut White Balsamic Vinegar [on The Quail & Olive website]

• 3 Tablespoons soy sauce

• 1 Tablespoon fish sauce (optional)

• 1 Tablespoon hot sauce (I used Zab’s from the pantry section of the shop)

• 1 teaspoon garam masala (there is a tin of Diaspora Spice Co. brand in the pantry section of the shop)

• 1 teaspoon Lime Olive Oil [on The Quail & Olive website]

Procedure

Rolls

Place the shrimp in a shallow mixing bowl. Sprinkle in the garam masala. Drizzle with vinegar and oil. Massage the spices into the shrimp and let stand for at least 10 minutes. Skewer the shrimp so that they remain flat and don’t curl up when cooked.

Heat a pan until a drop of water sizzles on it. Lightly drizzle the lime olive oil on the pan and place the skewers on the pan. Cook for 90 seconds on each side. You don’t want to over cook them! Remove from the pan and use a fork to remove them from the skewer.

Fill a pie pan with cold water. One at a time, dip 1 sheet of rice paper in the cold water for 15 to 20 seconds to soften slightly. You will get a feel for how pliable you need the paper to roll. Place wrapper on a clean work surface

Place the lettuce on the wrapper. Top with noodles then the shrimp, pickles, and mint leaves. The order isn't important just get as many colors and textures as you can.

Fold short ends over the filling and roll as tightly as you can to enclose. Repeat with the remaining ingredients. Keep the rolls separated as they will stick together if they touch.

Coconut-Lime Peanut Sauce

In a small mixing bowl, blend all of the ingredients together until smooth.

Serve the rolls at room temperature with the sauce.