Shrimp & Watermelon Fresh Rolls
An elevation of the Thai appetizer favorite.
Makes 6 rolls (12 halves)
12 pieces small rice paper*
24 small, pre-cooked shrimp (shell and tail removed)
1 small watermelon
1 English cucumber
1 cup shredded jicama
1⁄4 cup nely chopped mint
1⁄4 cup nely chopped Thai or regular basil 12 pieces romaine or butter lettuce (smaller than the rice paper)
1⁄4 cup almond butter
1⁄4 cup Asian sesame salad dressing or dipping sauce
2 T fresh lime juice
1 T fresh crushed ginger
1 T honey
*Rice paper is sold in the Asian foods aisle at most grocery stores, Asian specialty markets, or ask to buy from your grocery sushi counter.
Pat the shrimp dry with a paper towel.
Slice the watermelon into thin 1⁄4-inch sticks that are about 2 inches shorter than the diameter of the rice paper. You will need 12 sticks.
Cut the cucumber in half on the vertical. Remove the seeds and cut into the same size sticks as the watermelon. You will need 12 sticks.
Take 2 pieces of rice paper, and let sit in a baking dish filled with hot water for 15-20 seconds, then lay at on a cutting board lined with a damp dish cloth.
Place 4 shrimp across the middle of the rice paper—leaving an inch on each end for folding the paper—and place 2 pieces of lettuce over the shrimp.
Place 2 sticks each of watermelon and cucumber in the middle of the lettuce. Then sprinkle of the jicama and herbs over the top.
Roll the rice paper from the end facing you tightly over the ingredients, about halfway onto itself. Then fold the sides in, and finish by rolling shut. Picture doing this like you would seal a burrito tightly shut. Set aside and let rest.
Repeat above steps to make 6 full rolls.
In a small bowl, whisk together the almond butter, salad dressing, lime, ginger, and honey. (Alternatively, peanut butter may be used.)
Cut the rolls in half, making sure there are two shrimp on each half, and serve with the dipping sauce.