Make Haru’s ‘Summer’ Spring Roll, Like Chef Alex Aratake


Haru’s new spring bento boxes feature a sashimi salad, Not Your Mama’s Chirashi, broiled yuzu-marinated Spanish mackerel, and one “Summer” Spring Roll, made with shrimp, mesclun, light summer vegetables, and angel hair noodles marinated in spicy tomato soy. Chef Alex Aratake shares the recipe for his summer roll here.

“The ‘Summer’ Spring Roll is a light, quick-to-assemble dish that is great for spring and summer dining,” he says. “I enjoy bento-box-style eating because you get to sample a lot of different flavors and not feel too full. Haru’s Spring Bento Box is a nice example of this. Also, bento boxes are fun to prepare with friends or family at home. Everyone can participate in mixing and matching for a perfect mix of tastes.”

Haru Summer Spring Rolls

Yield: 8 (16 rolls)

For the rolls:
16 medium-sized shrimp, deveined
4 ounces of rice vermicelli
1/2 English seedless cucumber, julienned
1 small carrot, julienned
1 small handful chopped cilantro leaves
2 ounces mesclun salad mix
1/2 green mango, julienned (optional)
16 sheets of rice paper

In a pot of salted, boiling water over high heat, cook the vermicelli for 3-4 minutes (or per package instructions). Rinse under cold water, and drain well.

In salted water over medium-high heat, boil the shrimp for 2-3 minutes. Rinse under cold water, and let cool. Remove the skins, and slice in half, lengthwise.

In a large, shallow platter filled with warm water, lay one rice paper wrap, and leave it for several seconds or until softened. Drain and transfer to a dry, flat work surface. Add 2 halves of shrimp in a row (cut side up), and a small portion of the noodles, cilantro, carrot, cucumber, green mango, and mesclun to the center of the wrap. Fold the right and left sides of the wrap over the filling, then fold up the bottom of the wrap to create an envelope. Continue rolling upward until there’s nothing left to roll. Place the finished roll on a large platter, seam-side down.

Repeat for the remaining wrappers, and lay batch in a single layer, leaving a bit of space between each so that they do not stick together.

For the dipping sauce:
7 tablespoons tomato paste
5 tablespoons ponzu sauce
4 tablespoons mirin
1 tablespoon rice vinegar
3 tablespoons lime juice
1 tablespoon Sriracha
2 tablespoons finely diced shallots
1 tablespoon grated fresh ginger
5 tablespoons grape-seed oil

In a bowl, combine all ingredients, and blend or mix well. Serve with the rolls.

This article from the Village Voice Archive was posted on April 11, 2011


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