RICHMOND, Va. - Shayne Rogers, AKA “Chef Shon-Yay,” returns to the Virginia This Morning Kitchen with a delicious and simple shrimp summer roll recipe.
12 rounds rice paper
Hot tap water
24 large shrimp
Finely sliced Napa Cabbage, 1 or 2 whole leaves for garnish.
½ c creamy peanut butter
1T soy sauce
2T hoisin sauce
Up to 6 T hot tap water
Dip rice paper in hot water quickly, and lay flat on board or plate. Place two shrimp on lower third of rice paper, top with an avocado slice, basil leaves, carrots, mint leaves and cabbage. Don’t over stuff the spring rolls, just two leaves of the herbs and a generous pinch of the carrots and cabbage. Roll rice paper over filling and fold in the sides. Finish rolling like a burrito.
Mix the peanut butter, soy sauce, hoisin and sriracha. Stir in 3T of the hot water, adding more to get a pourable consistency.