Cucumber Summer Rolls
We used Japanese cucumbers, which are very thin, for this dish. Other types, such as Persian or kirby cucumbers, would also work. Thinly slicing Japanese cucumbers lengthwise produces an unexpected wrap for shrimp, rice vermicelli, and Thai basil leaves.
- Yield: Makes 30
Source: Martha Stewart Living, July 2002
- 2 Japanese cucumbers
- 1 teaspoon olive oil
- 30 large shrimp, peeled and deveined
- 2 tablespoons mirin (Japanese rice wine)
- 2 tablespoons rice-wine vinegar
- 4 ounces rice vermicelli
- 2 teaspoons coarse salt
- 30 basil leaves (about 1 small bunch), preferably Thai basil
- Cucumber-Peanut Sauce
Slice cucumbers paper-thin lengthwise with a mandoline. Set aside.
Heat olive oil in a large saute pan over medium-high heat. Add shrimp, 1 tablespoon mirin, and 1 tablespoon vinegar; cook until shrimp are pink and opaque, and liquid is reduced. Set aside.
Bring a medium saucepan of water to a boil over medium-high heat. Add vermicelli and salt, and cook until noodles are tender, about 3 minutes. Drain in a colander, and rinse with cold water. Transfer to a large bowl, and toss with remaining tablespoon mirin and tablespoon vinegar.
Lay a cucumber strip flat on a work surface. Straighten shrimp slightly by pulling the ends. Place a small bundle of noodles on top of a large basil leaf; place at one end of cucumber. Top with a shrimp, and roll cucumber around it tightly. Secure roll with a toothpick. Repeat with remaining ingredients. Serve with cucumber-peanut sauce.