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CALIFORNIA SPRING ROLLS

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California Spring RollsINGREDIENTS

    Sauce

  • 1/2 cup (125 mL) mayonnaise
  • 2 tbsp (30 mL) rice vinegar
  • 2 tbsp (30 mL) chopped fresh cilantro
  • 4 tsp (20 mL) wasabi paste
  • 1 tsp (5 mL) sesame oil
    Spring Rolls

  • 1 lb (450 g) cooked shrimp, peeled and deveined, tails removed (about 3 cups/750 mL), coarsely chopped
  • 1/4 tsp (1 mL) salt
  • 2 large carrots, peeled
  • 1 medium seedless cucumber
  • 2   avocados
  • 12 (8-in./20-cm) rice wrappers
  • 1 cup (250 mL) water

DIRECTIONS

  1. Combine sauce ingredients in Small Batter Bowl; whisk until blended. Reserve 1/4 cup (50 mL) of the sauce for shrimp. Cover remaining sauce; refrigerate until ready to serve. Coarsely chop shrimp using Chef’s Knife. Combine shrimp, reserved sauce and salt in Classic Batter Bowl; mix well. Cut carrots and cucumber into long julienne strips using Julienne Peeler. Peel and slice avocados into 24 slices.
  2. Moisten both sides of one rice wrapper with water using Chef’s Silicone Basting Brush. Arrange a portion of the carrots and cucumber on half of the wrapper to within 1/2 in. (1 cm) of edges. Top with 1/4 cup (50 mL) of the shrimp mixture and avocado slices. Fold sides of wrapper in toward center; roll up tightly. Repeat with remaining wrappers, vegetables and shrimp. Cut spring rolls in half diagonally. Serve with sauce.

Recipe courtesy of Pampered Chef.

TUSCAN SALMON AND BEAN SALAD

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72974-lgINGREDIENTS

    Dressing

  • 2 tbsp (30 mL) small capers, finely chopped
  • 2 tbsp (30 mL) olive oil
  • 2 tbsp (30 mL) mayonnaise
  • 1 tbsp (15 mL) red wine vinegar
  • 1 tbsp (15 mL) snipped fresh basil
  • 3 garlic cloves, pressed
  • 1/2 shallot, finely chopped
  • 1/2 tsp (2 mL) Dijon mustard
  • 1/4 tsp (1 mL) salt
  • 1/8 tsp (0.5 mL) coarsely ground black pepper
    Bean Spread and Salad

  • 1` can (15 oz or 540 mL) cannellini or white kidney beans, rinsed and drained, divided
  • 1/4 cup (50 mL) finely chopped roasted red pepper
  • 8 oz (250 g) skinless salmon fillet, poached (see Chef’s Corner)
  • 4 plum tomatoes, thinly sliced
  • 1 tbsp (15 mL) small capers
  • 8 thin slices ciabatta bread, toasted

DIRECTIONS

  1. For dressing, whisk ingredients in Small Batter Bowl until well blended. For bean spread, mash 1/2 cup (125 mL) of the beans with 1 tbsp (15 mL) of the dressing in Prep Bowl; cover and refrigerate until ready to use.
  2. For salad, combine remaining beans, red pepper and poached salmon in Stainless (2-qt./2 L) Mixing Bowl. Drizzle 3/4 cup (175 mL) of the dressing over salad; toss gently to coat. Cover; refrigerate about 2 hours or until chilled.
  3. When ready to serve, spoon bean mixture evenly into small serving bowls. Arrange tomato and bread slices on serving plates; spoon salad next to tomatoes. Garnish with capers. To serve, spread bean spread on ciabatta bread slices; top with tomato slices and salad.

Recipe courtesy of Pampered Chef.

KING CRAB SALAD WITH LEMON CRÊPES

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72968-lgINGREDIENTS

    Salad and Dressing

  • 8 oz (250 g) cooked king crabmeat (about 1 lb/500 g crab legs in shells)
  • 1/2 cup (125 mL) canned hearts of palm, drained and sliced
  • 1/2 cup (125 mL) sliced celery
  • 1/2 cup (125 mL) chopped red onion
  • 1 lemon
  • 2 tbsp (30 mL) mayonnaise
  • 1 tsp (5 mL) hot pepper sauce
  • 1 garlic clove
  • 1 tsp (5 mL) snipped fresh dill weed
  • Cucumber ribbons (optional, see Chef’s Corner)
  • Fresh dill sprigs (optional)
    Crêpes

  • 1/3 cup (75 mL) milk
  • 1 egg
  • 3 tbsp (45 mL) all-purpose flour
  • 3 tsp (15 mL) melted butter
  • 2 tsp (10 mL) sugar
  • 1/4 tsp (1 mL) salt

DIRECTIONS

  1. For salad, remove crabmeat from shells and place in Classic Batter Bowl (see Chef’s Corner). Add hearts of palm, celery and onion. For dressing, zest lemon using Microplane® Adjustable Grater to measure 2 tsp (10 mL) zest. Juice lemon to measure 1 tbsp (15 mL) juice. In Small Batter Bowl, whisk mayonnaise, half of the zest (set aside remaining zest for crêpes), juice, hot pepper sauce, garlic and dill weed until well blended. Add dressing to crabmeat mixture; mix gently. Cover and refrigerate until ready to serve.
  2. For crêpes, whisk together milk, egg, flour, butter, sugar, salt and reserved lemon zest inStainless (2-qt./2 L) Mixing Bowl until smooth. Heat (8-in./20 cm) Sauté Pan over medium heat until a drop of water sizzles, then evaporates; grease lightly. Pour scant 1/4 cup (50 mL) batter into pan, immediately tilting and swirling pan to cover bottom. When crêpe starts to bubble and edges are brown, turn using Small Nylon Turner. Cook about 1 additional minute or until lightly browned. Remove from pan. Repeat with remaining batter.
  3. To serve, spoon salad over cucumber ribbons; garnish with fresh dill sprigs, if desired. Serve with crêpes.

Recipe courtesy of Pampered Chef.