Shrimp and Mint Summer Rolls with Coconut Sauce are the most refreshing summer appetizer I know of~
These rolls are even more minimal than yesterday’s vegetable version. I quick sauteed raw shrimp in a little butter, olive oil and lime juice. I tried cutting the shrimp several different ways, including mincing them. I liked them sliced in two, lengthwise, best. I just laid the shrimp on top of mint leaves, squeezed a touch more lime juice over them, and wrapped them up in the spring roll wrapper. That’s it. I also layered in a few pea shoots into some of the rolls.
I did a complete 180 on the sauce from yesterday. This sauce is cool and creamy. I mixed 1/2 cup of coconut milk, the juice of half a lime, a teaspoon of Thai chili sauce and a pinch of salt. Then stirred in some finely chopped cilantro. It made the perfect sauce for these rolls.
See yesterday’s post for details on wrapping summer rolls.
So which ones are you going to make first?