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    Home » Recipes » Big Flavors from a Mystery Basket

    Shrimp + Red Lentil Summer Rolls with Hoisin-Bean Sauce

    Modified: Jan 24, 2024 · Published: Jul 5, 2016 by Ashley

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    This installment of Big Flavors from a Mystery Basket features a vibrant, Asian-inspired dish that was a big hit at the dinner table!

    We've been having a lot of fun with the Mystery Basket meals in my house. It's a fun way to deal with making dinner when I'm feeling uninspired, and my husband and son love trying to stump me with their ingredient selections.

     

    A photo posted by Ashley Covelli (@bigflavors) on Apr 4, 2016 at 1:53pm PDT

    This time around, my challenge was to use Mirin, rice paper, canned diagonally cut green beans and dried split red lentils.

    I knew I wanted to use the rice paper to make summer rolls, and figured the lentils would be a fun substitution for the traditional rice noodles.

    So I gathered up a bunch of colorful veggies from the fridge and some shrimp from the freezer and got to work!

    Shrimp + Red Lentil Summer Rolls with Hoisin-Bean Sauce: This installment of Big Flavors from a Mystery Basket features a vibrant, Asian-inspired dish that was a big hit at the dinner table!

    First things first - I knew I wanted to have chilled shrimp and lentils to go inside, so I cooked those first.

    I used a similar cooking method to when I made my Killer Shrimp Cocktail to add flavor to the shrimp, which worked out well.

    Shrimp + Red Lentil Summer Rolls with Hoisin-Bean Sauce: This installment of Big Flavors from a Mystery Basket features a vibrant, Asian-inspired dish that was a big hit at the dinner table!

    The canned green beans were the ingredient that I found to be the trickiest, so I really wanted to step up and use them in more than one way. I can't have the judges accusing me of taking the easy way out, right? Ha!

    I used some of the liquid from the can in the vinaigrette that I tossed the cooked lentils in, and put some in the dipping sauce, along with some mashed up green beans.

    It worked out surprisingly well!

    Shrimp + Red Lentil Summer Rolls with Hoisin-Bean Sauce: This installment of Big Flavors from a Mystery Basket features a vibrant, Asian-inspired dish that was a big hit at the dinner table!

    I had some mini bell peppers in the fridge, and I knew that would add a great pop of color to the dish.

    You can't go wrong piling up crisp, colorful veggies in spring rolls, so I really loaded these up.

    These were a big hit with my family. Colorful food just tastes better, right? And now that I've used lentils as summer roll filling, I think it might be fun to experiment with lots of other mix-ins!

    Shrimp + Red Lentil Summer Rolls with Hoisin-Bean Sauce: This installment of Big Flavors from a Mystery Basket features a vibrant, Asian-inspired dish that was a big hit at the dinner table!

    I only made 6 of these summer rolls, but there was plenty of filling to make more. I ended up having leftovers in salad form without the rice paper wrappers, and it was really tasty!

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    📖 Recipe

    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Summer rolls with hoisin dipping sauce.

    Big Flavors from a Mystery Basket Volume 3: Shrimp + Red Lentil Summer Rolls with Hoisin-Bean Sauce

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
    • Author: Big Flavors from a Tiny Kitchen - Ashley Covelli
    • Prep Time: 20 minutes
    • Cook Time: 20 minutes
    • Total Time: 40 minutes
    • Yield: 6-10 Summer Rolls 1x
    • Category: Appetizer
    • Method: Stovetop
    • Cuisine: Asian
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    Description

    This installment of Big Flavors from a Mystery Basket features a vibrant, Asian-inspired dish that was a big hit at the dinner table!


    Ingredients

    Scale

    For shrimp:

    • 10 ounces large shrimp, peeled and deveined
    • 1 dried bay leaf
    • 1 small lemon, quartered
    • 5 whole black peppercorns
    • 3 cloves garlic, smashed

    For lentils:

    • 1 cup split red lentils

    For vinaigrette:

    • 1 tablespoon liquid from canned green beans
    • 1 tablespoon Mirin
    • 1 teaspoon freshly grated lemon zest
    • 1 tablespoon freshly squeezed lemon juice
    • 1 teaspoon tamari
    • 1 teaspoon sesame oil
    • ½ teaspoon fish sauce

    For sauce:

    • 2 tablespoons tablespoons canned green beans
    • 2 tablespoons hoisin sauce
    • 1 tablespoon liquid from canned of green beans

    For rolls:

    • 10 sheets rice paper
    • 1 English cucumber, cut into matchsticks
    • 4-6 mini bell peppers, seeded and cut into matchsticks
    • 4 radishes, halved and thinly sliced
    • 1 avocado, thinly sliced

    Instructions

    1. Make shrimp: Place bay leaf, lemon, peppercorns and smashed garlic in a large stock pot and fill with water. Bring the water to a boil, and let it boil for 5 minutes, uncovered. Add shrimp to the water and cook until pink and slightly firm, about 3 minutes. Plunge the shrimp into ice water to stop the cooking. Drain shrimp and chill until ready to assemble.
    2. Cook lentils: Place lentils in a large saucepan along with 3 cups of water. Bring to a boil, then reduce heat to medium-low and cook until tender, about 15 minutes. Add more water as needed to keep lentils covered with water while cooking.
    3. While lentils are cooking, make vinaigrette. In a large bowl, whisk together green bean liquid, Mirin, lemon zest and juice, tamari, sesame oil and fish sauce.
    4. Once the lentils are done cooking, drain well and place them in the bowl with the vinaigrette. Toss well to coat and chill until ready to assemble.
    5. Make sauce: Place green beans, hoisin and green bean liquid in a the bowl of a food processor and process until smooth.
    6. Assemble rolls: Fill a large, round shallow dish or plate with water. Submerge 1 sheet of rice paper and let it soak for about 20-30 seconds, until pliable. Remove rice paper from water and place on work surface.
    7. On the lower third of the wrapper, leaving an inch or two around the outer edges, lay out 3 shrimp in a horizontal line. Add some of the cucumber, bell peppers, radishes and avocado, and top with around 2 tablespoons of the seasoned lentils.
    8. Fold the lower piece of the rice paper up over your filling, then fold in the 2 sides and roll tightly like a burrito. There's a good tutorial here. Place on a platter, seam-side down and repeat with remaining ingredients. Make sure that the finished summer rolls don't touch each other on the platter, or they'll stick together.
    9. Serve summer rolls with Hoisin-Bean sauce alongside for dipping.

    Nutrition

    • Serving Size:
    • Calories: 320
    • Sugar: 5.4 g
    • Sodium: 470.5 mg
    • Fat: 5.6 g
    • Saturated Fat: 0.8 g
    • Carbohydrates: 31.9 g
    • Fiber: 7 g
    • Protein: 19 g
    • Cholesterol: 76.2 mg

    Did you make this recipe?

    Tag @bigflavors on Instagram and hashtag it #cookbigflavors

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    Shrimp + Red Lentil Summer Rolls with Hoisin-Bean Sauce: This installment of Big Flavors from a Mystery Basket features a vibrant, Asian-inspired dish that was a big hit at the dinner table!

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      Veggie-and-Spice-Crusted Pork Tenderloin with Tropical Buckwheat Salad
    • Prickly Pear-Marinated Shrimp Tacos with Honey-Glazed Chorizo & BBQ Crema
      Prickly Pear-Marinated Shrimp Tacos with Honey-Glazed Chorizo & BBQ Crema
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      Chorizo & Chickpea Ragú with Crispy Polenta & Pickled Okra Bee Pollen Relish

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    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

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