Caribbean Cooking: Vegetable Summer Rolls with Tamarind Peanut Sauce

Every day you face choices and challenges that can affect your health. Stick to those good resolutions you made with these delicious and easy, healthy recipes! 

VEGETABLE SUMMER ROLLS WITH TAMARIND PEANUT SAUCE
By Chef Kristi Marquart, Yacht Genesis
Preparation time: 45 minutes.* Serves: 4-8 as an appetizer

Vegetable Summer Rolls:
8 spring roll rice paper wrappers
Black sesame seeds
1 large carrot, shredded
1 large cucumber, julienned
1 bell pepper, julienned (orange, red or yellow)
1 avocado, sliced
1/4 cup fresh mint, chopped
1/4 cup fresh basil and/or cilantro, chopped
Small bowl of spinach or green leaf lettuce
Handful of pea tendrils
Pinch of chili powder

Tamarind Peanut Sauce:
4 tbsp tamarind paste*
4 garlic cloves, minced
2 inches peeled turmeric, minced
4 tbsp local honey
4 tbsp fresh squeezed lime juice
6 tbsp peanut butter
2 tbsp sesame oil
2 tsp Sriracha (or other chili sauce)
Pinch of salt

Blend above ingredients in a food processor until smooth. 

Note: *Tamarind paste can be made ahead time by carefully peeling 6 tamarinds to remove the outer shell, and soaking the inner fruit in 1.5 cups boiling hot water for 1 hour, no longer. After 1 hour you can easily remove and discard the seeds. Blend the remaining fruit and water to make a paste. 

Blend all ingredients for tamarind peanut dipping sauce then pour into a large ramekin. Add warm water by the tsp to adjust consistency if desired. 

Mise-en-place! Arrange your rolling station with a clean, damp towel to roll on, ingredients washed, cut, and set in bowls or plates and ready to assemble. You will also need a cutting board and a sharp knife to slice the finished rolls in half.

Pour warm water into a saucepan or bowl large enough to fit one rice paper sheet. Dip the rice paper wrapper in the warm water for 5-10 seconds, until it is pliable but still slightly firm. 

Set the sheet on your damp towel and sprinkle lightly with sesame seeds. Then begin to place vegetables on the bottom 1/4 of the paper, starting with the shredded carrot and ending with 2-3 pieces of spinach lettuce on top. Remember you are making 8 rolls so spread your ingredients out and do not overfill. 

Fold the sides of the wrapper in like a burrito to tuck the veggies into place, and begin rolling until sealed. 

Slice completed rolls in the center at an angle and arrange on a platter around the ramekin of dipping sauce. Sprinkle rolls with chili powder and garnish with pea tendrils or your favorite micro-greens. Enjoy!

ARTICHOKE, JALAPENO AND CILANTRO DIP
Preparation time: 15 minutes. Waiting time: 30 minutes. Serves: 6

1 cup plain nonfat yogurt, drained in a paper towel-lined sieve for at least 30 minutes
2 (15 oz) can artichoke hearts, drained and chopped
1 shallot, finely chopped
1 jalapeño, minced
1 tbsp fresh lemon juice
2 tbsp fresh cilantro, finely chopped
1 medium tomato, diced
½ tsp pepper

Blend all ingredients together and serve in attractive dish, along with your favorite prepared raw vegetables!

 

Capt. Jan Robinson’s Ship to Shore Cookbook Collection is available at your local marine or bookstore. Visit: www.shiptoshoreINC.com Email: [email protected] 

Capt. Jan Robinson
Capt. Jan Robinson’s Ship to Shore Cookbook Collection is available at your local marine or bookstore. Visit www.shiptoshoreINC.com email [email protected] Tel: 704-277-6521. Don’t miss the new cookbook added to Jan’s collection: DINING ON DECK