Farm Market Recipe of The Week: Vietnamese Spring Rolls

School has started, and summer break is over. The summer crops, however, are still going strong. This week we are going to use our farm-fresh produce in Vietnamese Spring Rolls. Traditional spring rolls incorporate raw vegetables and delicately cooked seafood and served with Peanut Dipping Sauce. Harvest Moon’s pea shoots, sweet peppers, and ginger get a chance to be in the spotlight in this refreshing summer dish. For the sauce, we are using peanut butter from bon Sweet Treats. Visit the farm market at Duke Farms (1112 Dukes Parkway West, Hillsborough, NJ) on Thursdays from 3 pm to sundown for your ingredients.

Visit the farm market at Duke Farms (1112 Dukes Parkway West, Hillsborough, NJ) on Thursdays from 3 pm to sundown for your ingredients.

 

File:Spring rolls with peanut sauce.jpg

 

 

Circular Rice Paper

Rice Vermicelli – cooked and cooled

Cooked Shrimp – butterflied

Pea Shoots

Carrots – shredded

Sweet Peppers – thinly sliced

Scallions – thinly sliced

Cilantro

Basil

Soak rice paper in very warm water until soft. Lay flat on cutting board. Place the ingredients in a small rectangular area in the center of wrapper. Lay a couple herb leaves. Lay butterflied shrimp. Lay pea shoot, carrots, peppers, and scallions. Fold bottom of wrapper over ingredients. Firmly roll 3/4 of the way, fold both sides in and finish rolling to end. Cover with damp cloth, when ready to serve, slice and dip in peanut dipping sauce.

Dipping Sauce:

1 TB minced ginger

1 garlic clove

4 oz creamy peanut butter

1 TB reduced-sodium soy sauce

2 oz sweet chili sauce

2 limes lime zest and juice

Add all ingredients together in blender and mix until smooth.

Oh! And one more thing – want to taste more yummy local food? Register soon for our October 5, 2016 Farm to Fork Tasting. Tickets go fast! https://www.eventbrite.com/e/fall-farm-to-fork-tasting-event-tickets-27049129675 

Recipe by Chef Josh Falzone

 

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