SHRIMP SPRING ROLLS
I began making these egg rolls in college in my Food Science course, and I have made them countless times since with my own student. For best results, make sure the filling is cool before placing it into wrappers and the oil is hot-the egg rolls should sizzle when put into oil. -Laura Bakker, Omaha, Nebraska
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 1 dozen (1 cup sauce).
Number Of Ingredients 25
Steps:
- In a small saucepan, combine the brown sugar, cornstarch and bouillon granules. Whisk in water and vinegar until smooth. Add the green pepper, pimientos, soy sauce, garlic and ginger. Bring to a boil. Cook and stir for 2 minutes or until thickened; set aside., In a small bowl, combine the cornstarch, sugar and salt. Stir in soy sauce until smooth; set aside., In a large skillet or wok, stir-fry shrimp and garlic in 1 teaspoon oil until shrimp turns pink. Remove and keep warm., Stir-fry the cabbage, mushrooms, water chestnuts and carrot in remaining oil for 2-3 minutes or until carrot is crisp-tender., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add shrimp and green onions; set aside to cool., With one corner of egg roll wrapper facing you, place 1/3 cup shrimp mixture just below center of wrapper. Cover remaining wrappers with a damp paper towel until ready to use. Fold bottom corner over filling. Moisten remaining edges of wrapper with water. Fold side corners toward center over filling. Roll spring roll up tightly, pressing at tip to seal. Repeat., In an electric skillet or deep fryer, heat oil to 375°. Fry spring rolls, a few at a time, for 3-5 minutes or until golden brown, turning occasionally. Drain on paper towels. Serve with sauce.
Nutrition Facts : Calories 270 calories, Fat 12g fat (1g saturated fat), Cholesterol 37mg cholesterol, Sodium 438mg sodium, Carbohydrate 33g carbohydrate (10g sugars, Fiber 2g fiber), Protein 9g protein.
VIETNAMESE FRESH SPRING ROLLS
These spring rolls are a refreshing change from the usual fried variety, and have become a family favorite. They are great as a cool summertime appetizer, and are delicious dipped in one or both of the sauces.
Provided by Anonymous
Categories Appetizers and Snacks Wraps and Rolls
Time 50m
Yield 8
Number Of Ingredients 15
Steps:
- Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
- Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
- In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
- In another small bowl, mix the hoisin sauce and peanuts.
- Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.
Nutrition Facts : Calories 82.4 calories, Carbohydrate 15.8 g, Cholesterol 10.8 mg, Fat 0.7 g, Fiber 0.6 g, Protein 3.3 g, SaturatedFat 0.1 g, Sodium 305.4 mg, Sugar 5.2 g
FRESH SHRIMP SPRING ROLLS
Savory fresh shrimp spring rolls with tangy dipping sauce.
Provided by Anil Goklaney
Categories Appetizers and Snacks Wraps and Rolls
Time 1h10m
Yield 2
Number Of Ingredients 15
Steps:
- Cover noodles with boiling water for 20 minutes. Drain and set aside.
- Heat oil in a skillet over medium-high heat. Add tofu strips; pan-fry until golden, 5 to 7 minutes per side. Remove from heat and let cool, about 10 minutes.
- Fill a large bowl with hot water. Dip one sheet of rice paper in the water for 20 seconds, then lay flat. Place 2 basil leaves, 2 cilantro leaves, 3 to 4 bean sprouts, a small handful of cucumber, carrot, lettuce, and onion, 2 shrimp, and 1 strip of tofu in rows across the middle of the rice paper. Fold the wrapper at both ends and roll tightly. Repeat with remaining ingredients.
- Combine chili sauce, soy sauce, and lemon juice in a small bowl for dipping sauce. Serve with spring rolls.
Nutrition Facts : Calories 471.5 calories, Carbohydrate 55.4 g, Cholesterol 78 mg, Fat 20.3 g, Fiber 5.3 g, Protein 22.3 g, SaturatedFat 3.2 g, Sodium 905.2 mg, Sugar 17.8 g
FRESH SPRING ROLLS WITH SHRIMP FOR TWO
Instead of being fried, like Chinese egg rolls, these appetizers are served fresh, letting the textures and flavors of the vegetable and shrimp filling shine through. Serve with the easy dipping sauce. Points 3.
Provided by Dancer
Categories Vegetable
Time 33m
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- In a saucepan, bring the 2 cups water to a boil.
- Add the shrimp and immediately remove the saucepan from the heat.
- Cover and poach until pink and opaque throughout, about 3 minutes.
- With a slotted spoon, transfer the shrimp to a bowl of ice water and let cool for 3 minutes.
- Drain and cut each shrimp in half lengthwise.
- Refrigerate until ready to use.
- In a heatproof bowl, combine the noodles and boiling water and soak for 10 minutes.
- Drain and return the noodles to the bowl.
- Add the carrot, cucumber, cabbage, bean spouts and cilantro.
- Toss gently to mix.
- Place a double thickness of paper towels on a work surface.
- Fill a large, shallow baking dish with water.
- Place 1 rice-paper round in the water and soak until pliable, about 30 seconds.
- Carefully transfer the wrapper to the paper towels and turn once to blot dry.
- Arrange 1/2 cup of the noodle mixture on the bottom half of the wrapper.
- Fold the bottom edge toward the center and roll up the wrapper halfway, making sure to wrap tightly around the filling.
- Tuck 2 basil leaf halves along the inside crease of the half-rolled wrapper.
- Arrange 4 pieces of the shrimp, cut sides up, along the crease.
- Fold the right and left edges of the wrapper over the filling and finish rolling up.
- Repeat with the remaining wrappers, filling, basil and shrimp.
- Transfer the rolls to a plate and cover with dampened paper towels.
- To make the sauce, combine the hoisin sauce, green onion, lime juice, fish sauce, peanut butter, red pepper flakes and brown sugar in a small bowl.
- Stir until well blended.
- To serve, cut the rolls in half on the diagonal and place on small individual plates.
- Pool the sauce alongside each roll.
Nutrition Facts : Calories 141.9, Fat 1.2, SaturatedFat 0.2, Cholesterol 43, Sodium 678.5, Carbohydrate 25.3, Fiber 2.2, Sugar 7.5, Protein 7.9
SHRIMP SPRING ROLLS
Provided by Jeff Mauro, host of Sandwich King
Categories appetizer
Time 1h
Yield 8 spring rolls
Number Of Ingredients 21
Steps:
- Score the shrimp on the underside in three equally spaced horizontal cuts. Press firmly on the shrimp to straighten.
- In a soup pot, combine 4 cups water, the wine, bay leaf, lime juice and salt and bring to a simmer. Turn off the heat, add in the shrimp and cover until the shrimp are pink, about 4 minutes. Scoop out the shrimp and shock in ice water to stop the cooking. Then drain and dry. Reserve the poaching liquid, keeping it hot but not simmering.
- Add the vermicelli to the hot poaching liquid (no need to simmer or boil the water because that may over cook the noodles). Cook until just al dente, about 8 minutes. Drain.
- Toss the carrots, cucumbers and red bell peppers with the rice wine vinegar and soy sauce.
- Dip each rice paper wrapper in warm water, one at a time, for a second (no longer or they will get too soft). The wrapper should still feel somewhat hard when you first start working with it. By the time you finish getting all of your fillings in, the wrapper will have continued to soften. Layer the first one with 2 shrimp, a basil leaf, jalapeno slice, some vermicelli and vegetables. Gently wrap like a tiny burrito and cut on the sharp bias. Serve with Peanut Dipping Sauce.
- Add the peanut oil to a small saute pan over medium heat and add the garlic. Cook for 1 minute, and then turn off the heat. Then add the peanut butter, hoisin, sambel olek and 3 tablespoons water and mix together. You may need to add a little extra water if the mixture is too thick. Garnish with the chopped peanuts.
Nutrition Facts : Calories 222 calorie, Fat 10 grams, SaturatedFat 1 grams, Cholesterol 18 milligrams, Sodium 554 milligrams, Carbohydrate 23 grams, Fiber 2 grams, Protein 7 grams, Sugar 5 grams
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FRESH SPRING ROLLS WITH SHRIMP - OMNIVORE'S COOKBOOK
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- Prepare the shrimp by boiling a small pot of water with a large pinch of salt. Add the shrimp and cook for about 1 minute, until they turn pink and are fully curled. Once cool, slice the shrimp in half lengthwise and set aside.
- To make the sesame sauce, combine everything in a medium-sized bowl and stir until it forms a smooth paste. If the paste is too thick, add a few drops of water at a time and mix until your desired consistency is reached.
- The day you plan to serve the spring rolls, place all the filling ingredients on plates for easy access. Fill a shallow but wide dish with an inch of warm water. (*Footnote 5) You should have a clean working surface like a cutting board that you can spread the rice paper on.
- You should always serve the spring rolls the same day you wrap them. If you plan to prepare them in advance, you should prep all the ingredients and wrap the spring rolls when you’re ready to serve. The ingredients will last in the fridge for 1 to 2 days. The wrapped spring rolls will last at room temperature for a couple of hours (half a day). You can place them in a container and make sure to leave some space between the rolls, so they won’t stick together. Avoid storing wrapped spring rolls in the fridge. The rice paper will become tough and the texture not very good.
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