Shrimp Makes Summer Rolls Sing

Diana Helfand
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Wednesday - September 03, 2008
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No three performers have made such a major impact on the local musical theatre scene than Craig Schulman, Cris Groenendaal and Kevin Gray. And now audiences can see them together again in The Three Phantoms Return, Sept. 14-16 at the Hawaii Theatre, with tickets on sale now.

Craig has done more performances as Jean Valjean in Les Miserables than anyone in the English-speaking world. He’s been in everything from Jekyll and Hyde to, you guessed it, Phantom on Broadway and on tour.

Cris, the man-behind-the-mask both times in Andrew Lloyd Webber’s Phantom blockbuster played at Blaisdell Concert Hall, has such credits as Sondheim’s Sunday in the Park with George, Passion and A Funny Thing Happened on the Way to the Forum on Broadway.

And then there’s lovable Kevin, who’s done The Engineer in Miss Saigon as well as Phantom; plus, he delighted us all as the evil Scar in the record-setting 2007 production of The Lion King here in Honolulu, a role he toured across the U.S.

Don’t miss hearing your favorite show tunes, plus the added attraction of benefiting Ballet Hawaii dancers, who will reprise the acclaimed Phantom of the Opera ballet performed to the music of the 1922 Robert Morton Theatre Organ, played by Don Conover. We salute the return of these ever-popular performers and welcome them back in September also for Ballet Hawaii’s Gala Sept. 6. This recipe is dedicated to them.

These summer rolls are made with fresh shrimp and are a healthier alternative to deep-fried spring rolls.

Shrimp live in fresh, briny and salt water of various temperatures, and are found worldwide. They are also bred on farms in several countries, including the United States, Japan, Taiwan and Thailand. Americans consume almost 5 million pounds of shrimp per year.

The giant tiger prawn is most frequently consumed in Asia and is often referred to as “black tiger shrimp.”

Since shrimp are extremely fragile, they are usually frozen, covered with ice or cooked on the fishing boats. They are sold whole or with their heads removed, fresh or frozen, and shelled or unshelled. They also can be sold canned or dried. Shrimp are classified by size, with the largest being the most expensive.

Shrimp are rich in vitamin B12 and niacin, and contain protein and iodine. They are high in cholesterol, but are extremely low in fat.


* 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 2 inches uncovered on each side. Fold sides in and tightly roll wrapper. Repeat with remaining wrappers. Serve with chili garlic sauce for dipping.

Approximate Nutrition Information Per Serving:

Calories: 90
Fat: 1 gram
Cholesterol: 30 milligrams
Sodium: 150 milligrams

(Diana Helfand, author of “Hawaii Light and Healthy” and “The Best of Heart-y Cooking,” has taught nutrition in the Kapiolani Community College culinary arts program.)

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