The spring roll is easier to make than you thought. Chef Adam Glick shows us how with an easy to follow video recipe. Be sure to take notes!
Finely julienne the carrots and cucumber. Have all your ingredients layer out and ready to go. Cook the rice noodles and cool them down.
Soak rice wrap in water until soft. Remove and lay out on a flat surface. Begin with the shrimp and rice noodles, stack all Ingredients in the center, just a little of each will do. Sprinkle some rice vinegar on top and wrap up like a burrito. That’s it!
Simply blend 1:3 of a cup of each in a blender until smooth. If you like it thick add more peanut butter. If you like it thin add more rice vinegar. Enjoy!
Chef Jessica Monty shows us how to make grilled lamb chops with mint chimichurri and grilled kale salad. Backyard cooking at it's best!