Thai Spring Rolls With Shrimp Recipes

CRISPY THAI SPRING ROLLS RECIPE

Crispy Thai Spring Rolls Recipe image

Thai spring rolls are crispy, crunchy crowd pleasers! So easy to make and full of flavour - you won't want to stop at just one! Make up a big batch to enjoy now with plenty leftover to freeze for later.

Provided by Wandercooks

Categories Snack

Time 20m

Number Of Ingredients 14

Ingredients

100 g glass noodles (soaked and cut into 2 cm / 1 in lengths)
100 g bean sprouts
100 g minced chicken
30 g carrot (grated)
30 g baby corn (thinly sliced)
¼ cup spring onion / green onion (or Asian chives)
1 tbsp garlic (chopped)
2 tbsp fish sauce
3 tbsp oyster sauce
1 tsp sugar
2 tbsp vegetable oil (for the filling)
4 cups canola oil (for deep frying)
5-6 spring roll pastry or rice paper wrapper
water (for sealing the rolls)

Steps:

Heat the vegetable oil in a large wok over medium heat. Add the garlic and cook until fragrant, then add the chicken mince and stir fry until cooked through (around 2-3 minutes).
Add the bean sprouts, carrot, baby corn and spring onion and mix thoroughly.
Add the fish sauce, oyster sauce and sugar and stir.
Finally add the glass noodles and stir through until ingredients are evenly mixed and the liquid has mostly evaporated.
Lay out one spring roll pastry or wrapper on a clean surface (smooth side down). If using a square wrapper, have one of the corners facing towards you.
Place a scoop of filling in one corner of the wrapper. Fold the bottom corner of the wrapper up and over the filling, pressing in firmly to remove any air pockets. Keep rolling up to the centre of the wrapper.
Rub water over the top edges of the wrapper, then fold in the left and right sides and keep rolling up tightly.
Heat the canola oil in the wok over a medium heat, ready to deep fry. Slide each spring roll into the wok slowly to avoid splashing. Deep fry until golden brown, around 4-6 minutes.
Transfer to a strainer or place on kitchen paper towel to drain the oil.
Serve with your chosen dipping sauce such as nuoc mam cham.

Nutrition Facts : Calories 9289 kcal, Carbohydrate 175 g, Protein 63 g, Fat 943 g, SaturatedFat 65 g, TransFat 7 g, Cholesterol 89 mg, Sodium 5184 mg, Fiber 13 g, Sugar 18 g, UnsaturatedFat 835 g, ServingSize 1 serving

THAI SHRIMP ROLLS

Thai Shrimp Rolls image

These are easier to roll if you put the lettuce down first, but when you get the knack of rolling them, try putting 2 shrimp against where they will show when rolled up--most attractive for serving to guests!

Provided by SharleneW

Categories Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

3 tablespoons rice vinegar
1 tablespoon honey
1 teaspoon fish sauce
1/8 teaspoon Thai red curry paste
1 ounce uncooked rice noodles
4 medium romaine lettuce leaves
4 sheets round rice paper (8-inch)
8 large fresh basil leaves
8 medium shrimp, peeled,steamed,and halved lengthwise (about 4 ounces)
20 slices cucumbers, seeded,peeled and julienne cut (2-inch)
20 slices green onion tops, julienne cut (2-inch)
20 slices carrots, julienne cut (2-inch)
12 medium fresh mint leaves

Steps:

To prepare sauce, combine vinegar, honey, fish sauce, and curry paste, stir well and set aside.
To prepare rolls, cook rice sticks according to package directions, drain and rinse under cold water.
Drain well.
Trim fibrous ribs from lettuce leaves to flatten leaves.
Add hot water to a large, shallow dish to a depth of 1 inch.
Place 1 rice paper sheet in dish; let stand 30 seconds or until soft.
Place sheet on a flat surface.
Arrange 1 lettuce leaf over sheet.
Top lettuce with 2 basil leaves, 4 shrimp halves, 2 tablespoons noodles, 5 cucumber strips, 5 carrot strips, 5 green onion strips, and 3 mint leaves.
Fold sides of sheet over filling, and roll up jelly-roll fashion.
Gently press seam to seal.
Place roll seam side down on a serving platter (cover to prevent dryin).
Repeat procedure with remaining rice sheets.
Serve with the sauce.

FRESH SPRING ROLLS WITH THAI DIPPING SAUCE

Fresh Spring Rolls With Thai Dipping Sauce image

Science says: Shrimp is a good low-fat, high-protein substitute for meat and does not raise cholesterol.

Provided by USA WEEKEND columnist Jean Carper

Categories Appetizers and Snacks Wraps and Rolls

Yield 6

Number Of Ingredients 10

Ingredients

6 spring roll wrappers (available in Asian markets)
12 medium shrimp, cooked and shelled
1 cup shredded leaf lettuce
⅓ cup chopped cilantro
½ cup peeled, seeded, chopped cucumber
1 medium carrot, julienned
1 tablespoon light soy sauce
1 tablespoon white-wine vinegar or rice vinegar
3 tablespoons mirin
¼ teaspoon grated ginger root

Steps:

In a bowl of cool water, soak a wrapper until limp. Lay wrapper out flat. Place 1/6 of each ingredient down middle of wrapper, starting with lettuce. Fold over each end and tightly roll the wrapper around the contents, as if making a burrito. Moisten at seam; press to close.
Lay on plate, cover with moist paper towel and refrigerate until ready to serve. Then slice in two and serve with Quick Thai Dipping Sauce, below, or peanut sauce.
To make the Quick Thai Dipping Sauce, combine all ingredients in a small bowl.

Nutrition Facts : Calories 59.3 calories, Carbohydrate 8.9 g, Cholesterol 20.2 mg, Fat 0.3 g, Fiber 0.7 g, Protein 3.4 g, SaturatedFat 0.1 g, Sodium 168 mg, Sugar 3.2 g

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