These summer rolls are beautiful and impressive. Use a mandoline (see page 160 for order info) to make short work of cutting the vegetables.
Coastal Living JUNE 2005
Bring water to a boil; add shrimp, and cook 3 to 5 minutes or just until shrimp turn pink. Drain (save boiling water) and plunge into cold water. Drain and cut shrimp in half lengthwise; chill.
Pour the boiling water over noodles, and let soak 10 minutes or until tender; rinse and drain.
Place a rice paper wrapper in warm water for 30 to 45 seconds or until softened; place on flat surface, and pat dry with paper towels. Place 3 shrimp halves below center of wrapper. Add 1/8 cup noodles on top of shrimp. Place 1/12 of cucumber, carrot, onion, and mango on top of noodles. Arrange 3 to 4 basil leaves and 5 to 6 mint leaves on top of vegetables and mango. Fold bottom of wrapper over filling; fold in both sides, and roll up.
Place rolls, seam-side down, on a serving plate; cover with a damp towel. Repeat procedure with remaining wrappers and filling. Cut each roll in half diagonally. Serve with Cashew-Mirin Dipping Sauce.
Wine note: Napa Valley winemaker Jeff Morgan produces SoloRosa, a dry California rosé, and Covenant, a kosher Cabernet Sauvignon. Jeff wrote Dean & DeLuca: The Food and Wine Cookbook and The Working Parents Cookbook. His recently penned wine book, Rosé, A Guide to the World's Most Versatile Wine, appeared in bookstores in May. Below, Jeff pairs wine with this flavorful shrimp recipe.
With fresh mint, basil, and tropical mango adding plenty of character to this dish, it's important to look for a wine that is as versatile as the recipe--rosé, of course. A dry rosé should carry plenty of fruit flavor but be balanced by bright acidity and good body. Look for Chateau Routas (about $10) from the South of France. - Jeff Morgan
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