Today's post was supposed to be about the fresh corn soup from last night, but as an afterthought I made these Shrimp and Mint rolls to go with it and they were so good I have to share them with you.
These rolls are even more minimal than yesterday's vegetable version. I quick sauteed raw shrimp in a little butter, olive oil and lime juice. I tried cutting the shrimp several different ways, including mincing them. I liked them sliced in two, lengthwise, best. I just laid the shrimp on top of mint leaves, squeezed a touch more lime juice over them, and wrapped them up in the spring roll wrapper. That's it. I also layered in a few pea shoots into some of the rolls.
I did a complete 180 on the sauce from yesterday. This sauce is cool and creamy. I mixed 1/2 cup of coconut milk, the juice of half a lime, a teaspoon of Thai chili sauce and a pinch of salt. Then stirred in some finely chopped cilantro. It made the perfect sauce for these rolls.