SHRIMP SPRING ROLLS
These crunchy, delicate spring rolls can be fried and frozen for up to 2 weeks. Just let them come to room temperature, then reheat in a 400 degree F oven. The sweet-and-spicy sauce can be used for other fried goodies, like shrimp or chicken tenders. Look for spring roll pastry wrappers, which are slightly different from eggroll and wonton wrappers, in the freezer section of Asian specialty markets.
Provided by Food Network Kitchen
Categories appetizer
Time 1h15m
Yield 35 or 36 rolls
Number Of Ingredients 20
Steps:
- For the sauce: Whisk together 1/3 cup water, the sugar, ketchup, vinegar, Sriracha and cornstarch in a small saucepan over medium-high heat, and bring to a boil. Remove from the heat when the sauce begins to thicken, 30 to 45 seconds. Let cool.
- For the spring rolls: Meanwhile, heat a large skillet or wok over medium-high heat. Add the oil, ginger and garlic, and cook, stirring constantly, until aromatic, about 30 seconds. Add the cabbage and carrots, and cook, stirring, until wilted, about 1 minute. Add the shrimp, scallions, mirin, soy sauce, 1/4 teaspoons salt and a few cracks of black pepper, and cook, stirring, until the shrimp turn pink, about 2 minutes. Remove from the heat, and stir in the sesame oil. Let the mixture cool for 15 minutes. Fold in the bean sprouts. When completely cool, roughly chop the mixture and set aside.
- Put 1 spring roll wrapper on a work surface with a point facing you (it should be a diamond shape). Put about 1 tablespoon of the shrimp mixture in the center of the wrapper, and spread to make a 1-inch log. Fold the bottom of the wrapper over the filling, rolling tightly to keep the spring rolls firm. Fold the sides of the wrapper over the filling. Brush the top edge of the wrapper with egg. Roll up tightly, pressing to seal the edge. Put finished rolls, seam-side down, on a plate or baking sheet until ready to fry. Repeat with the remaining wrappers and filling.
- Fill a large heavy-bottomed pot or Dutch oven with 3 inches of oil, and attach a deep-fry thermometer to the side. Heat the pot over medium-high heat to 375 degrees F. Fry the spring rolls in batches, 4 or 5 at a time, until lightly golden, about 2 minutes. Remove with a slotted spoon to a paper towel-lined plate to absorb excess oil. Serve with the dipping sauce.
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.
THAI SHRIMP SPRING ROLLS
Provided by Alton Brown
Time 1h33m
Yield 12 rolls
Number Of Ingredients 20
Steps:
- Soak the rice sticks in enough hot water to cover by 1 inch for 15 minutes.
- Bring 1/2 gallon of water to a boil in a large pot set over high heat. Add 1 tablespoon soy sauce. Add the shrimp and cook until just firm, 1 to 2 minutes. Remove the cooked shrimp to a cutting board and cool for 3 minutes. When cool enough to handle, peel, devein, and coarsely chop. Set aside.
- Return the water-soy sauce to a boil. Drain the rice stick noodles and add to the hot soy-water. Cook until tender, approximately 3 minutes.
- Meanwhile, whisk the lime juice, remaining 1 tablespoon soy sauce, chili paste, and sugar together in a medium mixing bowl.
- Drain the noodles in a colander. Add the noodles to the lime juice mixture, toss, and set aside while preparing the vegetables.
- Toss the cucumber, carrot, cilantro, and mint together in a small bowl. Transfer any unabsorbed liquid from the noodles to the cucumber mixture and toss to combine.
- Cut the noodles into small 1 to 2-inch pieces with kitchen shears.
- Fill a pie dish with warm water. Dip 1 rice paper wrapper into the water for 10 seconds, then transfer to a cutting board until the wrapper is pliable and slightly tacky, approximately 1 minute.
- Place 1/4 cup of the vegetable mixture on the bottom 1/3 of the wrapper nearest to you. Spoon 2 tablespoons chopped shrimp on top of the vegetables. Top with 1/4 cup noodles. Bring the bottom edge of the wrap tightly over the filling, and then fold in the 2 sides. Finish rolling from bottom to top until the entire wrapper is rolled. Be careful not to tear the rice paper. Place on a parchment-lined half sheet pan and cover with a damp tea towel. Repeat with the remaining wrappers until the filling is gone. Wrap each roll in a lettuce leaf and serve with Soy Ginger Dipping Sauce.
- Add all of the ingredients to a lidded jar and shake well to combine. Serve as a dipping sauce for spring rolls.
CARIBBEAN SHRIMP SPRING ROLLS
Kids will love helping wrap up these delicate rolls filled with beautiful, bright ingredients. And you'll love the burst of flavors in every bite. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large skillet or wok, stir-fry shrimp in 2 teaspoons oil until shrimp turn pink. Remove and keep warm. In the same skillet, stir-fry broccoli in remaining oil until tender. Add garlic; cook 1 minute longer., Stir in the coconut milk and seasonings. Bring to a boil. Add cabbage; cook 1-2 minutes longer or until cabbage is tender. Remove from the heat; stir in the shrimp, oranges and onions., Soak each spring roll wrapper in cool water for 1 minute; place on a flat surface. Place 1/2 cup shrimp mixture down the center of each wrapper to within 1-1/2 in. of ends., Fold both ends over filling; fold one long side over the filling, then carefully roll up tightly. Place seam side down on serving plates. Serve immediately with rice and sweet-and-sour sauce.
Nutrition Facts : Calories 271 calories, Fat 8g fat (3g saturated fat), Cholesterol 138mg cholesterol, Sodium 460mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges
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
FRIED SHRIMP SPRING ROLLS
Try these Asian-inspired shrimp spring rolls for lunch, or slice them in bite-sized pieces for a tasty, crunchy appetizer. It's best to resist using a food processor, because it will make the vegetables too watery.
Provided by Bibi
Categories Appetizers and Snacks Wraps and Rolls
Time 1h15m
Yield 20
Number Of Ingredients 21
Steps:
- Soak bean thread noodles and shiitake mushrooms in warm water for 10 to 15 minutes until soft. Drain. Cut noodles into 1-inch pieces. Mince shiitake mushrooms.
- Combine noodles, mushrooms, onion, jicama, and green onions in a large bowl.
- Halve each shrimp lengthwise and cut each half into three 1-inch pieces. Lightly flatten each piece and add to the vegetables. Add egg, fish sauce, salt, pepper, and garlic powder. Use a large wooden spoon or your hands to mix together.
- Cut each spring roll wrapper diagonally into 2 triangles. Separate the wrappers and cover them with plastic wrap to keep from drying out.
- Place a small bowl of water near the work surface. Working quickly, lay a triangle-shaped spring roll wrapper on a work surface, with the longest side of the triangle closest to you. Place about 2 tablespoons of shrimp mixture in the middle of the triangle, about 1/2 inch from the bottom edge. Bring the left and right points of the triangle over the shrimp mixture, overlapping the points. Begin rolling the wrapper toward the remaining triangle point, tucking the wrapper around the shrimp mixture as you roll.
- Dip the fingers of your working hand in the water and moisten the edges of the final point, then complete the roll. Set aside on a sheet of waxed paper, and continue forming the remaining spring rolls until you have completed about 15.
- Pour enough oil in an 11-inch skillet to be 1/2-inch deep and heat over medium-high until shimmering. While the oil is heating, complete the remaining spring rolls.
- Place 7 or 8 spring rolls into the hot oil and fry for 3 to 4 minutes per side. Space spring rolls about 1/2 inch apart to avoid overcrowding the skillet. Remove to a cooling rack placed over paper towels. Continue frying in batches until all the spring rolls are done.
- To make the dipping sauce, combine hot water and sugar and stir until sugar has dissolved. Add fish sauce, lime juice, and sambal oelek and stir to combine. Pour dipping sauce into individual serving bowls.
- Place each spring roll on a lettuce leaf. Add mint and cilantro leaves. Wrap up, creating a bundle. Serve with dipping sauce.
Nutrition Facts : Calories 270.1 calories, Carbohydrate 12 g, Cholesterol 43.3 mg, Fat 22.6 g, Fiber 0.9 g, Protein 5.7 g, SaturatedFat 3 g, Sodium 723 mg, Sugar 5.9 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
SPRINGING SHRIMP ROLLS
Provided by Guy Fieri
Categories appetizer
Time 54m
Yield 12 appetizer portions
Number Of Ingredients 17
Steps:
- In a large pot of salted boiling water, add shrimp and cook for 3 to 5 minutes, until cooked through, but not tough. Set in an ice bath. Slice shrimp in half from tip to tip and set aside. In a small bowl, pour hot tap water over noodles and set aside to soften, about 10 to 15 minutes. While noodles are soaking, prepare vegetables and herbs. Drain the noodles and cut with kitchen shears into 4-inch lengths. Set aside.
- Prepare an area to work easily for assembly of rolls. Line all vegetables and herbs in front of you along with shrimp and noodles. Have a roll of clear plastic wrap handy. A silicone baking sheet works well as a nonstick surface to work on, but you can use a clean cutting board as well. Fill a shallow bowl (a pie dish works great) with warm tap water and submerge 1 rice paper round into water for 10 to 15 seconds to soften.
- Gently remove rice paper sheet from water, place on work surface. In the center of rice paper, place 3 shrimp halves (striped side down) on rice paper. Top with 1/4 cup noodles. Top with 2 sticks cucumber, 2 sticks carrots, 2 sticks jicama, 3 pieces green onion, 3 tablespoons napa cabbage, 4 tablespoons bean sprouts, and a pinch of basil and cilantro. Finish with 3 more pieces of shrimp, striped side up. Fold rice paper up tightly over filling, fold in ends, and continue rolling, finishing seam side down. Place in plastic wrap and roll so that the rolls can set up and not stick to each other. Repeat to create the rest of the rolls. Refrigerate rolls for 20 to 30 minutes, before serving.
- In a small bowl, vigorously whip peanut butter with a fork until easy to stir. Stir in hoisin sauce, pomegranate juice, soy sauce, mirin and sambal until combined well. Cover and let stand at room temperature until ready to serve.
- When ready to serve, evenly spread remaining napa cabbage on serving platter. Remove rolls from refrigerator. Remove plastic wrap and slice in half on the diagonal. Place half the rolls on their sides on the platter and the other half on their ends, standing up. Serve with peanut sauce.
SHRIMP SPRING ROLL
I love Spring Rolls and I love shrimp but what I didn't like with most of the spring rolls you buy is that they are to greasy or not the right veggies - so I came up with my own and here I am sharing with you as well!
Provided by Ravenseyes
Categories Vegetable
Time 29m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Deveine and peel your shrimp chopped into small pieces - you should have a good 2 cups chopped shrimp. Set aside.
- In a large wok style pan stir fry the first 6 ingredients, in 2 tsp of olive oil (or peanut oil) Stir in oyster sauce, pepper flakes and soy sauce. Cook down for 2 minutes.
- Remove from heat and add shrimp.
- Place egg roll wrappers on the counter - I do 6 at a time as that is what I can comfortably work with on my counter - place 2 tbsp of the filling diagonally on the wrapper - fold bottom corner of the wrapper over the filling, roll snugly half-way to cover the filling. Fold both sides snugly against the filling; moisten the edges of the top flap and roll the flap over to seal - lay flap side down until ready to cook - place in a plate that has been lightly floured.
- You can deep fry at 350°F or I take a cast iron skillet and fill 1/3 with canola oil and get to frying temp (when you take a tooth pick and immerse it in the oil and oil spatters up it's ready) arrange 2-3 egg rolls at one time and flip when golden brown. Place on paper towel to absorb any fats - serve hot with some duck sauce and enjoy!
Nutrition Facts : Calories 111, Fat 0.6, SaturatedFat 0.1, Cholesterol 2.9, Sodium 330, Carbohydrate 22.4, Fiber 1.7, Sugar 1.8, Protein 4.2
SHRIMP SPRING ROLLS
Make and share this Shrimp Spring Rolls recipe from Food.com.
Provided by Tootalltygerlily
Categories Asian
Time 1h30m
Yield 18 spring rolls
Number Of Ingredients 13
Steps:
- Filling: Mix 9 ingredients in small bowl.
- Set aside.
- Stir water into flour in small cup until smooth.
- Cut each wrapper in half into 2 rectangles.
- Keep wrappers covered with damp cloth to prevent drying out.
- Brush all four edges of 1 rectangle with flour paste.
- Place 2 tsp (10 mL) of filling across centre of 1 one short end.
- Roll up, tucking in sides to enclose filling, into small finger-sized cylinders.
- Hint: tuck in sides before rolling (or tuck sides half-way through rolling) to ensure enclosure of filling.
- Repeat with remaining filling and rectangles.
- Deep-fry spring rolls, in 3 batches, in hot 375 degree F (190 degree C) peanut oil for about 3 minutes, turning often, until crisp and golden.
- Remove to paper towels to drain.
- Note: to toast sesame seeds, place in single layer in ungreased shallow pan.
- Bake in 350 degree F (175 degree C) oven for 5 to 10 minutes, stirring or shaking often, until desired doneness.
Nutrition Facts : Calories 60.2, Fat 0.5, SaturatedFat 0.1, Cholesterol 17.3, Sodium 182.8, Carbohydrate 10.2, Fiber 0.3, Sugar 0.2, Protein 3.4
SHRIMP SPRING ROLLS
Make and share this Shrimp Spring Rolls recipe from Food.com.
Provided by Lavender Lynn
Categories Hawaiian
Time 1h
Yield 16 rolls
Number Of Ingredients 16
Steps:
- Dipping Sauce: In small bowl, stir together vinegar, water, ginger, sugar, hot pepper and salt until sugar is dissolved. Set aside.
- On cutting board, cover shrimp with plastic wrap and, using bottom of saucepan, smash until flattened and broken up; transfer to bowl. Add water chestnuts, onion, cilantro, ginger, salt and pepper; mix well.
- Lay 1 spring roll wrapper on work surface with point up; shape 2 tbsp shrimp mixture into 3-inch (8 cm)long log across bottom third of wrapper. Roll up, folding in sides, until only 1-inch (2.5 cm) triangle of wrapper remains. Lightly coat triangle with egg; roll up. Repeat with remaining filling and wrappers. (Make-ahead: Refrigerate for up to 2 hours.).
- In heavy-bottomed skillet, heat 1/2 inch (1 cm) oil over medium-high heat just until ripples appear; reduce heat to medium. Skimming oil between batches, fry spring rolls, turning and increasing heat if necessary, until golden and filling is pink in centre, 3 to 4 minutes per batch. Drain on paper towel-lined plate. Serve with Dipping Sauce.
Nutrition Facts : Calories 67.8, Fat 0.9, SaturatedFat 0.2, Cholesterol 72.1, Sodium 401.8, Carbohydrate 6.7, Fiber 0.3, Sugar 0.8, Protein 7.7
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