Recipes

Asian Shrimp Springroll with Crimini Mushrooms and Asparagus Salad , yuzu dipping sauce
Makes 4 appetizers

For the springrolls:

• 4 dry rice springroll wrappers
• 16 shrimp, cooked and peeled
• 1 avocado, sliced
• 1 cucumber, julienned
• 1 cup green cabbage, shredded
• 1 cup daikon sprouts
• 8 mint leaves

Soften wrappers in warm water for 30 seconds, lay on damped napkins, allow to rest 5 minutes. Layer remaining ingredients evenly among the 4 wraps. Tuck in sides of the roll and roll tight into a cylinder. Cover Springrolls in damp towel and refrigerate until ready to serve.

For the dipping sauce:

• 2 tsp grapeseed oil
• 3 tsp fresh yuzu juice
• 2 tsp soy
• 2 tsp hoisin
• 2 tsp oyster sauce
• 2 tsp minced ginger
• 1 tsp sambal
• pinch black sesame seeds
• 2 leaves thai basil, minced

Mix all ingredients, let stand 1 hour

For the salad:

• 1 cup crimini mushrooms, quartered and sauteed
• 1 bunch asparagus, blanched and cut into 1inch pieces
• 6 cherry tomatoes, halved
• 1 tsp honey
• 1 tsp soy
• 1 tsp rice wine vinegar
• 1 tsp minced chives
• 1 tsp sesame oil
• To Taste salt and pepper

Combine all ingredients together, let stand 1 hour

To assemble plate: Slice each roll in half on the bias, cross on plate, toss salad with 1 cup of Frisee (white part only) divide the salad equally among the 4 plates, serve with a ramekin of dipping sauce.