The latest camp recipe from the Wyld Honeys is here with a fresh batch of Shrimp Summer Rolls along with a Blackberry Gin Smash Cocktail for before or after your meal. Watch the latest episode and catch the recipes below before your next camp trip.

Shrimp Summer Rolls (makes 8)

Marinated shrimp:
• 1 lb. raw shrimp, shelled, deveined, and tails removed
• ¼ cup soy sauce
• 1 lime, juiced (about 2 tbsp.)
• 2 tsp. honey
• 2 cloves garlic, minced
• 1 tsp. ginger, grated
• Freshly ground black pepper
Peanut dipping sauce:
• ½ cup peanut butter
• ¼ cup soy sauce
• 1 lime, juiced (about 2 tbsp.)
• 2 tbsp. sriracha
• 1 tbsp. honey
• 1 tsp. ginger, grated
• Up to ¼ cup hot water
Summer Rolls:
• 4 oz. rice vermicelli, cooked
• 8 large spring roll wrappers
• 1 large bunch each of fresh herbs, such as mint, cilantro, and/or basil 1 large bunch fresh cilantro, washed and dried
• 1 head gem lettuce
• 1 cup shredded carrots
• 1 cup shredded purple cabbage
• 1 red bell pepper, thinly sliced

Step 1
Make the marinated shrimp:
Add the shrimp and marinade ingredients to a large bowl, mixing until everything is combined. Set aside and allow the shrimp to marinate for about 15 minutes. In a skillet set over medium heat, drizzle a little bit of oil and add the shrimp, cooking 2-3 minutes on each side until cooked through. Set aside while you prep the sauce and summer roll fillings.

Step 2
Make the peanut dipping sauce:
Whisk together all the sauce ingredients in a small bowl until smooth. Depending on the type of peanut butter you use, you may need to add some hot water to thin it out. Add hot water, just a tablespoon or so at a time, until you reach the desired consistency. Set aside.

Step 3
Assemble the summer rolls:
Lay out the shrimp, vermicelli noodles, and vegetables in an assembly line. Working with one wrapper at a time, place the rice paper in a shallow bowl or pan of lukewarm water for about 30 seconds until it is pliable.

Place the rice paper on a cutting board in front of you and layer the filling ingredients on the bottom third of the paper. It helps to first lay down a piece of lettuce to “cup” the rest of the ingredients, then top it with shrimp, noodles, assorted vegetables, and herbs. Fold in the sides, then roll it up from the bottom like a burrito. You may be tempted to pile on a ton of toppings, but do your best to resist! Rolling them up neatly is much easier if there’s not too much stuffed in each one.

Set aside, and continue rolling until you have used up all the shrimp. Serve with peanut dipping sauce.

Blackberry Gin Smash (Jam Jar Cocktail) (serves 1)

• 1 tbsp. blackberry jam
• Juice of half a lime
• 1 ½ oz. gin
• Mint leaves, torn
• Ice
• Soda water
Step 1
Combine jam, lime juice, gin, mint, and ice in a mason jar or a (nearly empty) jam jar. Shake well for 30 seconds.

Step 2
Top with a splash of soda water and a sprig of mint. Drink straight out of the jar!

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