Welcome to the Polyphagous Dragon!

Hearty greetings from the Rainbow Dragon to all visitors to my digital kitchen in the blogosphere!

As my blog title suggests, these pages contain a wild mix of recipes which sample a wide range of flavours and cultures. I won't even try to apply an over-arching theme to this project other than to say that every dish is about creating good food!

The Polyphagous Dragon offers multiple options for site navigation in the sidebar panels. Use the Contents box to search for recipes by dish type, the Blog Archives to search for a specific recipe by title or the Ingredients Index to pull up all recipes that feature a particular ingredient. See also my Cooking Philosophy notes for further insights.

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Sunday, July 6, 2008

Shrimp Fresh Rolls

These are a wonderful alternative to egg rolls or spring rolls -- loads of flavour without the deep frying.

Shrimp Fresh Rolls

  • rice paper
  • bean vermicelli
  • cooked, peeled shrimp
  • spring onions, cut into thin strips
  • julienned carrots
  • fresh mint leaves

Ingredients for Fresh Rolls


Soak vermicelli in boiling water for a few minutes to soften.
Strain vermicelli.
Soak one sheet of rice paper in boiling water until soft.
Remove from water and place flat on a work surface.
Place a thin line of vermicelli across the centre of the rice paper.
Top with onions, carrots, mint and shrimp.
Preparing Fresh Rolls
Tuck in the side edges and roll up.
Repeat with additional sheets of rice paper.
Serve immediately with a spicy peanut sauce.

Shrimp Fresh Rolls with Peanut Sauce

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