Mad Hungry Cravings: 173 Recipes for the Food You Want to Eat Right Now by Lucinda Scala Quinn transforms all those favorite takeout foods into tastier, healthier and much less expensive recipes you can do at home.

Save this recipe for a gorgeous summer day!

Shrimp Summer Rolls

Makes 12 rolls

Summer rolls are a healthful way to satisfy an Asian food craving. They are fresh room-temperature rolls, not deep-fried. Here, julienned veggies (see page 83), blanched shrimp, herbs, and thin noodles are wrapped in rice papers and served with a flavorful dipping sauce. Set up an assembly line to make them—it’s a great family activity.

Mad Hungry

  • 24 medium shrimp (about 1 pound)

  • Coarse salt

  • 4 ounces rice vermicelli noodles

  • 12 spring roll skins

  • 1 cup fresh Thai basil leaves or Italian basil leaves

  • 1 packed cup finely shredded Napa cabbage

  • 1 medium carrot, peeled and julienned

Dipping Sauce

  • 3 garlic cloves, minced

  • 1 jalapeño, minced

  • ¼ cup chopped palm sugar or packed light brown sugar

  • Juice of 2 limes (¼ cup)

  • ¹?3 cup fish sauce

  • 2 scallions, white and pale green parts minced, dark green tops thinly sliced

1. Put a large pot of water over high heat. Meanwhile, peel and devein the shrimp. When the water comes to a boil, add a generous pinch of salt, then add the shrimp, and cook until opaque, about 2 minutes. Using a slotted spoon or spider, transfer
the shrimp to a bowl of ice water. This will stop the cooking and ensure the shrimp remain tender and moist.

2. Put the noodles in a baking dish, cover with hot water, and soak until softened, 8 to 10 minutes. Drain in a colander and rinse under cold water.

3. Cut the shrimp in half lengthwise. Pour ½ inch of cool water into a pie plate. Submerge a spring roll skin in the water for 10 seconds, then remove and transfer to a clean work surface. Place 4 shrimp halves cut side up in a straight row across the lower third of the skin. Top the shrimp with a few basil leaves, a few tablespoons of the shredded cabbage, a pinch of the carrots, and ¹?3 cup of the rice noodles. Carefully lift the edge of the spring roll skin nearest you up and over the filling. Fold the sides over, and continue to roll up. Transfer to a platter, seam side down, and cover with a damp paper towel. Continue building the remaining rolls.

4. For the dipping sauce, whisk the garlic, jalapeño, sugar, lime juice, fish sauce, and minced scallions in a medium bowl. Transfer to individual madhungrycravingsdipping bowls and garnish with the sliced scallion tops.

5. Serve the summer rolls with the dipping sauce.

*NOTE: To cut the vegetables into julienne (thin matchstick-shaped pieces), first cut into ¹?8-inch slices, then stack the slices, and cut into ¹?8-inch-thick strips. Trim pieces to desired length, usually about ½ inch.

Excerpted from Mad Hungry Cravings by Lucinda Scala Quinn, to be published by Artisan Books on March 19, 2013. Photographs by Jonathan Lovekin. Read our review of this book.

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