Summer Rolls For Any Season
Joseph J. Ferraro, FAIA, LEED AP truly is a green pioneer, recently honored with the Outstanding Pioneer Award from the U.S. Green Building Council – Hawaii Chapter.
Joe worked at various architecture firms in New York before making the move to Hawaii in 1982. In 1988, he and Gerald Choi founded Ferraro Choi and Associates, an environmentally oriented architecture and interior design firm.
They’ve been recognized for numerous sustainable designs.
Among them are the National Science Found-ation’s Amundsen-Scott South Pole Station, a $200 million research facility, and closer to home, local schools for the Department of Education, the UH Information Technology Center and their own offices in the IBM Building.
Schools that they’ve worked on include University of Hawaii at Manoa, Kapiolani Community College, Waipahu Intermediate, Lahainaluna High and West Hawaii Exploration Academy.
Joe holds a myriad of awards from the most prestigious architecture and building organizations in the country, and is an adjunct professor at the UH School of Architecture. He also is a tireless volunteer on various environmental projects in the community.
This column is dedicated to Joe for his efforts to make a difference for us all.
These summer rolls are made with fresh shrimp and are loaded with greens.
When purchasing fresh shrimp, look for firm pieces that smell only slightly fishy. Avoid shrimp that have any ammonia smell or that have black spots. Frozen shrimp should not be covered in frost, as they may be dried out; frozen shrimp should be slowly defrosted in the refrigerator.
Shrimp can be kept refrigerated for about two days and frozen for a month.
Shrimp are rich in vita-min B12 and niacin, and contain protein and iodine. They are high in cholesterol but extremely low in fat.
SUMMER ROLLS WITH SHRIMP AND GREENS
* 8 rice wrappers (8-inch size)
* 4 ounces rice noodles, cooked al dente, and drained
* 16 large shrimp, cooked and cut in half lengthwise
* 2 tablespoons chopped fresh mint
* 2 tablespoons chopped Thai basil
* 1/4 cup chopped fresh cilantro
* 6 leaves lettuce, finely chopped
* chili garlic sauce, for dipping
Fill a large bowl with warm water. Dip one wrapper into the water for a second to soften, place flat, and in a row across the center, place four shrimp halves, about 1/4 cup of noodles, basil, mint, cilantro and lettuce, leaving about two inches uncovered on each side. Fold in sides and tightly roll wrapper. Repeat with remaining wrappers.
Serve with chili garlic sauce for dipping.
APPROXIMATE NUTRITION INFORMATION PER SERVING
Fat: 1 gram
Cholesterol: 30 milligrams
Sodium: 150 milligrams