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

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

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

 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.

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.

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.

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.

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: