Its the season for so much local fresh farm produce. Our farmers are growing so many beautiful and delicious things. One of our family favourite summer nibbles is fresh rolls. I love how versatile they are so you can enjoy all of the seasons fresh flavours. You can get creative and add just about anything. These are perfect for a clean out your fridge recipe. One of my absolute favourite flavours to load in these summer rolls is fresh herbs. They bring a fresh elevated bite with so much flavour. In this recipe, I used fresh mint, basil, cilantro and chives. These herbs really compliment each other and pair wonderfully with so many other ingredients. You cant have fresh rolls with out a dipping sauce. For my family it’s all about the flavour dunk. With local peach season upon us, I have paired all the seasons best with a peach Thai dipping sauce with a slight kick to get those taste buds bursting.

Grilled Shrimp is definitely our favourite. I have marinated them in lemongrass flavours and gave them a quick summer grill. They are all wrapped up with cold vermicelli noodles, butter lettuce, carrots, cumbers and of course all the aromatic fresh herbs. Its a summer explosion of flavours you will absolutely love. What’s wonderful about this recipe is that you can add or substitute what your favourites are or what you have in your fridge. Add red pepper, green pepper, a variety of cabbage or substitute the shrimp for steak, chicken or pork. You can even make them vegetarian style with tofu or just load them up with lots of fresh veggies.

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Vietnamese LemonGrass Grilled Shrimp Fresh Rolls with a Peach and Thai Chilli Peanut Sauce

Total Time1 hour hr

Course: Appetizer, Main Course, Side Dish, Snack

Cuisine: Asian

Materials

• 100 g thin vermicelli rice noodles prepared according to package directions, coolled
• 12 – 1 inch long and 1 inch wide pieces of butter lettuce boston
• 1 cup match stick cut carrots
• 1 ⁄4 cup English cucumber cut into matchsticks
• 24 fresh mint leaves
• 24 fresh basil leaves
• 12 medium cilantro sprigs
• 12 chives
• Twelve 6-inch round rice paper spring roll wrappers

Grilled Lemon Grass Shrimp

• 18 medium shrimp peeled, deveined and tails left on
• 3 tbsp fish Sauce
• 1 tbsp finely chopped lemongrass
• 2 garlic cloves finely minced
• 1 tbsp honey
• juice of 1 large lime
• 1 small red Thai chilli pepper thinly sliced, deseed for milder spice

Thai Spicy Peach and Peanut Dipping Sauce:

• 1 large peach skin on quartered
• 1 garlic clove minced
• 2 tbsp finely chopped fresh cilantro
• 1 tbsp rice vinegar
• 1 ⁄2 tsp. sesame oil
• 1 medium red Thai chilli pepper finely chopped, deseed for a milder spice
• 1 tbsp. finely chopped unsalted peanuts

Instructions

• Marinate Shrimp, whisk all ingredients in a bowl and toss shrimp. let marinade for 30 minutes.
• For the dipping sauce, puree peach and place in a glass bowl. Whisk in garlic, fresh cilantro, rice vinegar and Thai chilies. Place in a dipping bowl and refrigerate. When ready to use top with peanuts.
• Preheat grill to medium-high heat.
• Prepare noodles and all remaining ingredients.
• Grill shrimp 1-2 minutes per side until pink. Remove tails and cut shrimp in half horizontally and place on a plate.
• For the spring rolls: Arrange your ingredients in the following, shrimp, rice noodles, lettuce, carrots, cucumber, basil, mint and cilantro. Place a clean damp kitchen towel on a flat working surface. Fill a wide shallow bowl with hot tap water. Submerge a spring roll wrapper in the bowl with the hot water. Let it soak until soft, about 10 seconds. Lay the wrapper down flat on your damp towel. Working quickly as you don’t want the wrapper to dry out, lay 3 shrimp halves in a row, cut side up, just above the centre of the wrapper, leaving about 1/2 inch of space on each side.
• Layer a small portion of rice noodles over the shrimp. Top with one piece of lettuce, 4-5 carrots, 3-4 cucumbers. Top with 2 pieces of mint across the cucumbers. Then lay 2 basil leaves and top with one sprig of cilantro.
• Fold the bottom edge of the wrapper on top of the filling. Then tightly but be gentle so you do
• not tear the wrapper, pull the left edge of the wrapper over the filling and the folded bottom edge, putting pressure on the roll with your fingertips to make the roll as compact as possible.
• Pull and roll the left side over the right side of the wrapper, keeping the filling as compact as possible. Half way of the rolling, lay a chive and finish rolling. Press the edges of the wrapper together to close. Wet a paper towel and cover rolls to keep them from drying out while you roll remaining. Repeat this process until all 12 of the spring rolls are assembled. Serve with the dipping sauce.