Chef Adam Glick

Spring Rolls

INGREDIENTS

• 2 Green Onions
• 1 medium carrot, julienned
• 1 cucumber, julienned
• 8 cooked shrimp, sliced in half lengthwise
• Fresh herbs: mint, basil, cilantro
• 8 rice paper wrappers
• rice paper
• 2 tbsp peanut butter
• 1 tsp soy sauce
• 1 tsp rice vinegar
• Sesame Seed

DIRECTIONS

• Green onion – Julienne into thin strips
• Carrot – Peel with a vegetable peeler
• Cucumber – Peel, then julienne
• Shrimp – Slice cooked shrimp in half lengthwise
• Fresh herbs – Trim whole leaves (basil, mint, cilantro all work)
• Rice noodles – Cook according to package (about 3 minutes), drain, and rinse under cold water.
• Keep them slightly moist so they don't clump together.
• Fill a wide, shallow dish with warm water. Soak one rice paper wrapper until it becomes soft and completely translucent (about 5–10 seconds).
• Lay the softened wrapper flat on a damp cutting board or clean surface.
• Start layering your fillings near the bottom third: a few basil leaves, julienne vegetables, a small bundle of rice noodles, a handful of bean sprouts, a splash of rice vinegar 
• Fold the bottom edge up over the filling
• Tuck in both sides
• Roll tightly from the bottom to the top like a burrito

Spring Roll Sauce

• 1 tablespoon of peanut butter
• 1 tablespoon soy sauce
• 1/3 tsp of rice vinegar
• sesame seeds
• Whisk well until smooth and creamy.

Salad

• cut up 1 yellow and orange bell pepper
• roughly chop remaining cucumber
• julienne half an onion 
• Combine all chopped vegetables in a bowl.
• add in desired amount of soy sauce and rice vinegar and mix
  
• Let sit for 5–10 minutes before serving to allow flavors to meld