Summer Rolls


For the Summer Rolls
-12 Sheets Rice Paper
-6 Leaves Butter Lettuce
-2 Carrots, peeled and julienned
-1 English Cucumber, peeled and julienned
-1/4 Head Purple Cabbage, shredded
-9-10 Large Shrimp, cooked and cooled
-3 TBSP Teriyaki Sauce 
*Makes 6 Rolls

For the Magic Mustard Sauce:
-2 TBSP Ty Ling Hot Mustard
-1 TBSP Tahini Paste
-1 TBSP Soy Sauce
-3 TBSP Heavy Cream 

By: Elizabeth Buuck @buuckfarmsbakery


For the Summer Rolls
-Prepare all of the veggies, by washing, then shredding the cabbage, and julienned slicing the carrots and cucumber
-Slice the shrimp in half lengthwise 
-Dip the rice paper in water 1 sheet at a time for a few seconds. Layer two rice paper sheets on top of each other, slightly offset to give room to roll
-Layer the butter lettuce, then veggies, then the shrimp with the outside of the shrimp facing down.
-Drizzle the veggies and shrimp with teriyaki sauce. 
-Roll the summer rolls burrito style and slice in half. Serve with magic mustard sauce

For the Magic Mustard Sauce
-Combine the Ty Ling Hot Mustard, tahini, and soy sauce in a small bowl. Whisk until well combined. 
-Stir in the heavy cream. Serve with Summer Rolls.
-Sauce will keep in the fridge for 2 weeks.