Saturday, May 3, 2014

Shrimp Spring Rolls

These are so healthy and good that I actually made them twice this past week.  The second time improving my rolling technique.  There are many variations to use as the filling.  This dipping sauce  has a little spice to it.  Very yummy…..

4 serving (8 rolls)

For The Sauce, Heat:
1/2 c water
2 Tablespoons sugar
2 Tablespoons fish sauce
2 Tablespoons fresh lime juice
1 Tablespoon finely shredded carrot
1 Tablespoon chili garlic sauce

For The Spring Rolls, Combine:
1 cup rice vinegar
2 Tablespoon sugar
1 teaspoon kosher salt
1 bundle cellophane noodles (1.875 ounces), cooked and cut into bite-sized pieces
2 cups angel hair coleslaw
1 cup julienned carrots

Saute':
8 ounces small shrimp (51-60 count), peeled and deveined, halved lengthwise, and seasoned with salt and black pepper
2 Tablespoons canola oil

Soften:
8 spring-roll wrappers (9")
1/2 cup bias-sliced scallions
24 fresh mint leaves

Sauce:
 In saucepan heat water and 2 Tablespoons sugar over medium heat until sugar dissolves. Take pan off the stove, add lime juice, fish sauce, shredded carrot and chili garlic sauce: refrigerate until ready to serve.

Spring Rolls:
Incorporate vinegar, salt and 2 Tablespoons sugar; pour 1/4 cup mixture with noodles.  Combine coleslaw and julienned carrots; toss with remaining 3/4 cup vinegar mixture. Drain noodles and coleslaw mixture  before putting together rolls.

Saute':
Shrimp in oil over medium-high until pink and opaque, 2-3 minutes.  Set aside 24 shrimp halves to use for "garnish"; when cool, chop remaining halves.

Soften:
A spring roll wrapper in a shallow dish of hot water until flexible, about 30 seconds; place on a damp towel and blot excess water.

Center:
2 Tablespoons noodles, 1/4 cup coleslaw mixture, 2 Tablespoons chopped shrimp, and 1 Tablespoon scallions on bottom edge of wrapper.  Pull wrapper over filling and roll halfway; arrange 3 mint leaves and 3 shrimp halves on wrapper.

Fold:
Opposite sides of wrapper in toward the center and continue rolling wrapper to completely enclose filling.  Repeat softening of wrappers and assembly of remaining spring rolls, one at a time.  Cover rolls with a damp paper towel; chill until ready to serve with dipping sauce.
Recipe from:http://www.cuisineathome.com