Chef Tse's Salad Rolls

      Salad Rolls

      From the kitchen of Chez Tse

      Serves 4

      12 cooked shrimp, sliced in half

      2 teaspoons canola oil

      16 skiitake mushrooms, sliced

      8 spring roll wrappers, also called rice paper wrappers

      24 mint leaves

      1 large carrot, cut into ribbons with a peeler

      1 medium cucumber, cut into matchstick sized strips

      1 cup bean sprouts

      Salt and pepper

      Heat a medium stainless steel skillet over medium heat. Add 2 teaspoons oil and when hot, add mushrooms. Cook until mushrooms begin to brown, stirring occasionally. Season with salt and pepper if desired.

      Dip one spring roll wrappers in warm water until pliable, about 15 seconds. Lay on a flat surface like a cutting board and blot lightly with a paper towel. Let wrapper stand another 15 seconds. Place 3 mint leaves on the lower third of wrapper. Top with 3 shrimp halves, and an eighth of the mushrooms, carrot, cucumber and bean sprouts. Like you're making a burrito, fold bottom of wrapper up over fillings. Fold in sides and then tightly roll up. Place on a plate and repeat with remaining wrappers and filling. Serve with spicy peanut sauce.

      Spicy Peanut Sauce

      From the kitchen of Chez Tse

      Makes 1/2 cup

      1/4 cup natural unsalted peanut butter

      2 tablespoons 2% milk

      2 tablespoons nonfat Greek yogurt

      1 tablespoon lime juice

      1 tablespoon chopped cilantro

      1 teaspoon brown sugar

      1/2 teaspoon toasted sesame oil

      2 teaspoons low sodium soy sauce

      1 teaspoon Sriracha (chili sauce)

      Whisk all ingredients in a medium bowl until smooth. Serve as a dipping sauce for vegetables, brush on skewered meats during the last minute of grilling, or as a salad dressing.