Culinary school graduate shares recipe for Fresh Winter Rolls

It’s the New Year, and that means many are looking to add some healthy meal options as they look to reach their fitness goals. HI Now host Kanoe Gibson is with aspiring chef Hunter Gentry. Back home after graduating from the Culinary Institute of America, Gentry will demonstrate how to make his Fresh Winter Rolls with homemade tomato jam poached shrimp with homemade cucumber kimchi and rice noodles, carrots, sprouts and herbs.

Recipe: Fresh Winter Rolls

15 ea rice paper
1 lb shrimp, peeled/Devine
1 quart vegetable stock
15 oz lettuce
15 oz rice noodles
15 oz fresh Basil
15 oz fresh mint
15 oz carrots
15 oz cucumber kimchi
4 T Korean chili flakes
1 t fish sauce
2 T honey
12 tomatoes
3 cup white sugar
2 oz Basil
2 oz mint
4 lemons
1 orange

1) Cook noodles for 2-4 minutes until it has a bit of texture
2) Thinly slice lettuce and wash with water
3) Cut carrots and cucumbers into thin matchsticks. Marinade the kimchi base with cucumbers using Korean chili flakes, fish sauce and honey for at least one day.
4) Blanch carrots for 30 seconds in boiling water
5) Poach shrimp in stock for three minutes and cool down in ice water immediately
6) Rough chop tomatoes and blend in a food processor until fully broken down
7) Chiffonade, or thinly slice, mint and basil
8) Cook tomatoes down with sugar, mint, basil, lemon juice, and orange
9) Soak rice paper in cold water for 30 seconds. Place a soaked rice paper on a board lay shrimp down, and the rest of the vegetables in the center. Roll tightly folding in the corners into itself and serve.

Looking for more healthy recipes? Chef Colin Hazama was also in the HI Now kitchen sharing some meal inspiration. Learn how to make his Ginger Basil Poached Onaga here.

The post Culinary school graduate shares recipe for Fresh Winter Rolls appeared first on HI Now.

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