After a recent trip to Shinsei for my birthday, I have been craving their Snow Crab and Cucumber Spring Rolls. I know what you are thinking... it doesn’t get any better than Shinsei. And you are so right. Shinsei is the absolute best -- with an ambiance that is perfect for both date night and girls night out! Not to mention, they hit the gluten free experience out of the park. When we made our reservation, W told the staff that we were both gluten free and that it was my birthday. When we arrived, our table was already set with gluten free soy sauce, our waitress immediately educated us on what our gluten free options were, and I was given the most amazing Godiva Chocolate Pot du Crème. Everything tasted way too great to be gluten-free. If you are looking for some of the best sushi in Dallas where you can enjoy other asian fusion dishes while soaking up the relaxed atmosphere, look no further. Shinsei is your spot.
In a desperate craving this past weekend, we decided to create our own version of Shinsei’s Spring Rolls – and they were super easy, super fun, and super delicious!
SPRING ROLL GROCERY LIST:
· Rice Spring Roll Paper
· Stuffers (Lettuce, Cabbage, Carrots, Cucumber, Jalapeno, Avocado, Grilled Chicken)
· Peanut Sauce (Gluten-Free Soy Sauce, Peanut Butter, Water)
Start by prepping your ingredients. We prepped all of the ingredients so all we had to do was stuff and roll! Once all of your veggies are chopped into workable pieces, place a rice sheet in warm water and soak until it begins to feel slimy. You don't want it too slimy or it will begin to tear before you get it to your working space. Next, place all of the ingredients you would like to stuff in the center of your soft rice paper (creating a line facing you). Begin rolling the Spring Roll by bringing in the top and bottom, holding them together with your left hand. Grab the top right side with your right hand and tightly place over the folded sides held by your left hand. Once the three sides of the paper have stuck together, push the inside towards the right to create a tight wrap and begin to roll towards the left end of the rice paper. And there is your Spring Roll! How easy is that?!
It may be a little tricky the first few times, but find a technique that works for you and run with it (W rolled his up like a burrito and that worked for him)! Our first ones were a little flimsy but we quickly got the hang of it. I like to cut a diagonal slice in the center of each roll so that you can see all of the color and texture on the inside. As I have said before, Food is Art :)
Now for the Peanut Sauce. I made a VERY simple sauce by combining peanut butter, soy sauce, and water. Be adventurous! I know most of us like to see a recipe and follow it directly, but let your taste buds be your guide! Keep adding some of each until you reach the consistency that you like the best. We wound up dipping in the Peanut Sauce, dipping in plain Gluten Free Soy Sauce, and adding pickled ginger. Your way is the right way!
While we changed up Shinsei's version by substituting Grilled Chicken for Snow Crab and adding avocado and jalapeño. They were fabulous and so quick to make that we rolled them up the next week during our lunch breaks. Not to mention, they are fun to make! Let us know which variations of Spring Rolls you love the most!
Head on over to Shinsei and get inspired -- I apologize in advance for the inevitable Shinsei obsession.
7713 INWOOD ROAD, DALLAS, TX 75209
CALL FOR RESERVATION: 214-352-0005
CUISINE: Asian Fusion/Sushi
PRICE: $$-$$$ ($30/$60 per person)
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