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.
THAI SPRING ROLLS
Steps:
- Combine vegetables, blanch in salted water until done. To this mixture add basil, mint, cilantro, ginger, hot chili pepper flakes, salt and pepper.
- Place 1 tablespoon of mixture on egg roll skin, roll like a cigar. Fry in hot oil, until brown and crispy. Serve with your favorite dipping sauce.
FRESH SPRING ROLLS WITH THAI DIPPING SAUCE
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
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
THAI SPRING ROLLS
I've been making these since I was a young girl- My husband and all his friends get really excited when I tell them I will be making these. They may be made in advance, frozen, then deep fried straight from the freezer. Seasonings can be easily varied or substituted- except for the prepared mustard.(note: when freezing- freeze single layers in a freezer bag, or in a tupperware with the layers separated by plastic wrap)
Provided by Jennycakes
Categories Pork
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Soak bean thread noodles in warm water for 10 minutes, drain, and cut into approximately 1" sections.
- Mix ground pork, noodles, vegetables, and seasonings in a large bowl.
- Place 2 tsp of filling in corner of spring roll wrap, roll to middle, fold in side corners, use the beaten egg to seal the top corner as you finish rolling the spring roll.
- Deep-fry the spring rolls in batches so that they don't stick together, and drain on papertowels. Serve while still hot with Sweet chili sauce for chicken (found in most Asian food stores).
- Alternatively, freeze the rolls prior to deep-frying. Fry when needed, and they will be just as good as if you had rolled them that day.
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- Soak the front and back of rice paper in warm water, each side for about 5 seconds until softened some, but still firm.
- Lay the rice paper on a plastic cutting board or ceramic plate. (The rice paper sticks more to wooden cutting boards, so I usually avoid using those when making the fresh spring rolls).
- Lay a few of each ingredient on the rice paper towards the bottom third of it. I start with putting down two shrimp (if using) and put everything else on top of the shrimp. With each ingredient, start with a smaller amount than you’d expect, so you can gauge if you need more or not. If you add too much it will be hard to roll it and become an explosion of veggies, which isn’t bad, but not what you are aiming for.
- Roll up the spring roll like rolling a burrito. Start with rolling up the middle part first, and then folding in the sides, rolling up as tightly as possible.
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#time-to-make #course #main-ingredient #cuisine #preparation #occasion #appetizers #pork #asian #thai #dinner-party #finger-food #deep-fry #spicy #oamc-freezer-make-ahead #meat #taste-mood #number-of-servings #presentation #technique #4-hours-or-less
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