PORK 'N' SHRIMP SPRING ROLLS
Give your appetizer table an Asian accent with these crisp spring rolls. The recipe makes a big batch, so guests can enjoy seconds!-Debbie Terenzini-Wilkerson, Lusby, Maryland
Provided by Taste of Home
Categories Appetizers
Time 1h25m
Yield about 5 dozen.
Number Of Ingredients 14
Steps:
- In a large skillet, cook pork over medium heat until no longer pink; drain. Stir in the bean sprouts, bamboo shoots, shrimp, mushrooms and onions. , In a small bowl, whisk the cornstarch, soy sauce, water, garlic powder and oil until smooth; stir into skillet. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat., Position a wonton wrapper with one point toward you. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Place 2 heaping teaspoons of filling in the center of wrapper. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with water; press to seal. Repeat with remaining wrappers and filling. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry spring rolls, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels. Serve warm with sweet-and-sour sauce.
Nutrition Facts :
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
SHRIMP AND SUGAR SNAP PEAS
Quick and easy pasta dish with a little bite that will make anyone look like a gourmet chef. Adjust the chili oil to your own spice level.
Provided by EAKE
Categories World Cuisine Recipes Asian
Time 30m
Yield 8
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes or until al dente. Drain, reserving 1/4 cup liquid.
- Heat the olive oil and chili oil in a wok over medium-high heat. Mix in the shrimp, pea pods, and garlic. Cook and stir 2 minutes, until shrimp are almost opaque. Remove from heat, and set aside.
- Pour the wine into the wok, and bring to a boil. Cook until reduced by 1/3. Return shrimp, peas, and garlic to the wok, and stir in the reserved pasta water. Continue to cook and stir until shrimp are opaque. Remove wok from heat, and mix in the butter, lemon juice, and basil. Toss with the cooked pasta to serve.
Nutrition Facts : Calories 402.8 calories, Carbohydrate 47.1 g, Cholesterol 133.2 mg, Fat 7.7 g, Fiber 3.8 g, Protein 25.5 g, SaturatedFat 1.9 g, Sodium 130.3 mg, Sugar 0.5 g
SHRIMP AND SUGAR SNAP PEAS STIR-FRY
Make and share this Shrimp and Sugar Snap Peas Stir-Fry recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Make the marinade: combine all the marinade ingredients in a bowl; mix well.
- Add the shrimp; stir to coat evenly; let stand for 10 minutes.
- Put stir-fry pan over high heat until hot.
- Add in the oil; swirling to coat the sides.
- Add the onion and sugar snap peas; stir-fry until the peas are tender-crisp, about 2 minutes.
- Add in the shrimp; stir-fry until they turn pink, about 1 ½ minutes.
- Add in the broth and sesame oil; stir-fry until the broth boils and thickens slightly, about 20 seconds.
- Transfer to a serving plate and serve.
SHRIMP, PORK, AND SUGAR SNAP PEA SPRING ROLLS
These rolls are so crisp it's hard to stop at just one, especially with the addition of sweet sugar snap peas in the filling.
Provided by Martha Stewart
Categories Appetizers
Yield Makes about 3 dozen
Number Of Ingredients 15
Steps:
- Heat oil in a medium saucepan over medium heat. Add pork, and cook, breaking it up with a spoon, until browned, about 5 minutes. Remove pork with a slotted spoon.
- Add onion to pan, and cook until softened, about 3 minutes. Add celery, carrot, garlic, and fish sauce, and cook until vegetables are softened, about 2 minutes. Add cabbage, sugar snap peas, and shrimp, and cook until shrimp is pink and cooked through, about 2 minutes. Stir in reserved pork. Season with salt and pepper, and let cool slightly.
- Stack spring-roll wrappers, and cut into quarters. (You should have forty 4-inch squares.)
- Whisk yolk and water in a small bowl. Place 1 wrapper on a work surface, with 1 corner facing you. (Keep remaining wrappers covered with a damp kitchen towel.) Arrange 1 tablespoon filling in a mound in center of wrapper. Fold bottom corner over filling, then fold in sides halfway. Roll wrapper to form a tight cylinder, leaving top corner exposed. Brush top corner with egg wash, and press to seal. Cover with a damp kitchen towel. Repeat with remaining ingredients.
- Heat 1/2 inch of oil in large, heavy skillet until it reaches 350 degrees. Working in batches, add spring rolls, seam side down, and fry, turning frequently, until golden brown, 2 to 3 minutes. (Adjust heat as necessary to keep oil at a steady temperature; add more oil if needed.) Drain on paper towels. Serve immediately with dipping sauce.
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SHRIMP-AND-PORK SPRING ROLLS RECIPE - ZANG TOI - FOOD
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- In a bowl, toss the shrimp with 1 teaspoon of the soy sauce and 1/4 teaspoon each of salt and pepper. In another bowl, toss the pork with the remaining 1 teaspoon of soy sauce and 1/4 teaspoon each of the sesame oil, salt and pepper. Cover and refrigerate the shrimp and pork for 30 minutes.
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- In a large nonstick skillet, heat 1 tablespoon of the vegetable oil. Add the shrimp and cook over moderately high heat, stirring, until just cooked through, about 1 minute. Using a slotted spoon, transfer the shrimp to a bowl. Add the garlic to the skillet and cook until fragrant, about 20 seconds. Add the pork and cook, breaking up the meat, until no pink remains, 2 minutes. Add the pork to the shrimp.
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