We've seen plenty of herbs at the farmers' markets lately, and one we'd like to use more of is mint. And not just for sweet stuff...
Spring Herbs: Using Fresh Mint
When we were growing up, our parents grew mint in the backyard and added it to pitchers of iced tea. Last summer, we used it to make Mint Chocolate Chip Ice Cream. And, with the Kentucky Derby coming up next weekend, you could certainly make mint juleps.
But lately we've been craving crisp, crunchy vegetables and light dishes. Summer rolls with tender mint leaves tucked inside (which we find in most Vietnamese versions) are sounding really good right now.
The photo above is of Shrimp and Coconut Rolls from this month's Bon Appétit, which have fresh, shaved coconut in them. You don't even have to get that fancy, though. Any combination of vegetables will do, and a mandoline, if you have one, will come in handy for getting quick slivers.
Using rice wrappers sounds easy enough. You dip them in water to soften them, then roll up your ingredients. We're planning on making a version of these summer rolls soon...
More mint from our archives:
- Mint Chocolate Chip Ice Cream
- Grilled Mint Chicken
- Basil or Mint Sorbet
- Cucumber Water (add some mint for a variation!)
Helpful Tips:
(Images: Tom Schierlitz for Bon Appétit; Faith Hopler)
Tags
Recipe Roundup, Health, Gardening, Spring, Ingredients - Herbs, mint, summer rollsRelated Links
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I love mint. I had some Jack Bishop recipes that called for mint in summer pastas (matchstick zucchini, lemon juice, mint) and once I finally summoned the courage to try it--really good! And I always toss it with cut fruit if I have it.
view cmcinnyc's profile
My husband and I love penne with zucchini, mint and chili flakes. And of course: butter!
view Edan's profile
A few days ago, the Boyfriend grilled some chicken that had fresh mint as part of the marinade. I turned the leftovers into a chicken salad sandwich with fresh torn leaves of mint, dried apricot, fresh pineapple and a dollop of yogurt along with the spoonful of mayo ... yummmmm! Last night I threw some mint in with strawberries, goat cheese and balsamic vinegar. I am putting it in everything!
view birdie_dc's profile
I've got a nice big bunch of mint in the fridge. We also made spring rolls, put some in pastas, and are planning to knock back a couple of cocktails with friends tonight.
One of my other favorite uses for mint is homemade mint tea -- steep enough water to cover a spring or two in your cup, and finish with a dollop of honey. Yum!
view mrs's profile
the newest issue of martha stewart living has a section devoted to cooking with mint, both sweet and savory.
http://www.threadtrace.com
view cassiopia's profile
mint in summer rolls is so good but why add the coconut? just because it's a common ingredient in other dishes in vietnam, why add it in if it's not authentic? sorry to rant, it just drives me crazy.
anyway, the best sauce i've ever had for those rolls is eluding me. i know there's fish sauce, pineapple, and a hint of spice but I don't know the proportions. anyone?
view Joan in SB's profile