CRAB-AND-SHRIMP SPRING ROLLS IN RICE PAPER
Provided by Molly O'Neill
Categories appetizer
Time 30m
Yield Eight servings
Number Of Ingredients 18
Steps:
- To make the spring rolls, blanch the snow peas in boiling water for 1 minute. Drain and refresh under cold running water. Drain well and cut into fine julienne strips.
- Blanch the carrot in boiling water for 15 seconds, drain and refresh under cold running water.
- Place the snow peas, carrots, shrimp, crab meat, rice, jalapeno, garlic and ginger in a large bowl and toss. Add the lemon zest and juice and salt and toss to combine.
- Lay a large, clean cotton cloth or apron on a work surface. You will need 16 sheets of rice paper; discard any sheets that are cracked or have holes. Dip 1 sheet of rice paper in a bowl of warm water until it is pliable, about 15 seconds. Place on the cloth. Repeat with 3 more sheets of rice paper.
- Start with the first sheet of soaked rice paper and place 1/4 cup of the filling in a mound in the center. Fold the sides over the filling, then the ends, making a square package. Place the spring roll on a platter or in a shallow baking dish. Repeat until the filling is used. Cover with a damp cloth until ready to serve.
- To make the sauce, combine the sugar, nuoc mam, vinegar and water in a small saucepan. Place over medium heat and stir just until the sugar dissolves. Pour into a bowl and set aside at room temperature. (The rolls and sauce can be made several hours ahead.)
- To serve, spoon enough sauce onto 8 salad plates to cover just the bottom of the plate. Place 2 spring rolls in the center of each plate, turning them once in the sauce. Surround with the mesclun and then the mint leaves. Serve.
Nutrition Facts : @context http, Calories 262, UnsaturatedFat 0 grams, Carbohydrate 50 grams, Fat 1 gram, Fiber 1 gram, Protein 13 grams, SaturatedFat 0 grams, Sodium 1800 milligrams, Sugar 21 grams, TransFat 0 grams
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Vishal sah Jaishwal
[email protected]These spring rolls are the perfect appetizer for a party. They're easy to make ahead of time and they're always a crowd-pleaser.
Yubraj Pujara
[email protected]I love the presentation of these spring rolls. They're so colorful and elegant.
Salah
[email protected]These spring rolls were a bit bland for my taste. I think I'll add some more spices next time.
Ashiqian Gaming
[email protected]I'm not a big fan of seafood, but these spring rolls were still really good. The vegetables were fresh and flavorful, and the dipping sauce was delicious.
Shahzad Rao
[email protected]I added some chopped peanuts to the filling for extra crunch. It was a great addition!
Ahtsham Hanif
[email protected]These spring rolls were a great way to use up leftover crab and shrimp. They were easy to make and really tasty.
Austin Okponmwense
[email protected]The rice paper wrappers were a bit tricky to work with, but the end result was worth it. These spring rolls were so delicious!
Imran Mohamed
[email protected]These spring rolls were a bit too greasy for my taste. I think I'll try baking them next time instead of frying them.
Altaf Ahmad
[email protected]These spring rolls were easy to make and turned out great! I used store-bought rice paper wrappers and they worked perfectly. The filling was flavorful and the rolls were crispy and delicious.
Mame Miteku
[email protected]I loved the freshness of these spring rolls. The vegetables were crisp and the seafood was cooked perfectly. The dipping sauce was also delicious.
doli barua1
[email protected]These spring rolls were a hit at my party! The combination of crab and shrimp was perfect, and the rice paper wrappers were delicate and crispy. I'll definitely be making these again.