My mom recently sent me a few Bon Appetit and Gourmet magazines, and I thought this would be a great, light recipe to try. It's from the August 2007 Bon Appetit issue, and it turned out very well. It's low-fat, high in fiber, and full of incredible flavor. I poached the shrimp in plain old boiling salted water for a couple minutes, and they were perfectly cooked. It took a few tries to get the rolling technique perfected, but it's just a question of practice. I ended up adding green onions and a little bit of the dipping sauce to the spring rolls before rolling, and I think that improved the final product. Also, the hoisin sauce is pretty spicy, so you may want to cut back on the chili-garlic sauce if you're sensitive to that. It was fine for Mr Wonderful and I though; we like spicy stuff. :)
The recipe is available on epicurious.com.
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