SHRIMP SPRING ROLLS
Provided by Jeff Mauro, host of Sandwich King
Categories appetizer
Time 1h
Yield 8 spring rolls
Number Of Ingredients 21
Steps:
- Score the shrimp on the underside in three equally spaced horizontal cuts. Press firmly on the shrimp to straighten.
- In a soup pot, combine 4 cups water, the wine, bay leaf, lime juice and salt and bring to a simmer. Turn off the heat, add in the shrimp and cover until the shrimp are pink, about 4 minutes. Scoop out the shrimp and shock in ice water to stop the cooking. Then drain and dry. Reserve the poaching liquid, keeping it hot but not simmering.
- Add the vermicelli to the hot poaching liquid (no need to simmer or boil the water because that may over cook the noodles). Cook until just al dente, about 8 minutes. Drain.
- Toss the carrots, cucumbers and red bell peppers with the rice wine vinegar and soy sauce.
- Dip each rice paper wrapper in warm water, one at a time, for a second (no longer or they will get too soft). The wrapper should still feel somewhat hard when you first start working with it. By the time you finish getting all of your fillings in, the wrapper will have continued to soften. Layer the first one with 2 shrimp, a basil leaf, jalapeno slice, some vermicelli and vegetables. Gently wrap like a tiny burrito and cut on the sharp bias. Serve with Peanut Dipping Sauce.
- Add the peanut oil to a small saute pan over medium heat and add the garlic. Cook for 1 minute, and then turn off the heat. Then add the peanut butter, hoisin, sambel olek and 3 tablespoons water and mix together. You may need to add a little extra water if the mixture is too thick. Garnish with the chopped peanuts.
Nutrition Facts : Calories 222 calorie, Fat 10 grams, SaturatedFat 1 grams, Cholesterol 18 milligrams, Sodium 554 milligrams, Carbohydrate 23 grams, Fiber 2 grams, Protein 7 grams, Sugar 5 grams
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Leila Rivera
[email protected]These shrimp spring rolls were a complete disaster. I couldn't even get them to roll up properly.
ParNo D'Rapboiler
[email protected]I didn't like these shrimp spring rolls at all. The shrimp were overcooked and the vegetables were mushy.
Justina Abdu
[email protected]These shrimp spring rolls were a bit too greasy for my taste. I think I'll try baking them next time.
Elizabeth Smith
[email protected]These shrimp spring rolls were good, but not great. I think I'll try a different recipe next time.
Lynne Russell
[email protected]I had a hard time finding some of the ingredients for this recipe. I ended up using a different type of dipping sauce.
Iheanyichukwu Vivian
[email protected]These shrimp spring rolls were a bit bland for my taste. I think I'll add some more spices next time.
Isabella Cantu
[email protected]I've made these shrimp spring rolls several times now, and they're always a hit. They're easy to make and always turn out great.
Jose Veliz
[email protected]These shrimp spring rolls were amazing! The shrimp were cooked perfectly, and the vegetables were fresh and crisp. The dipping sauce was also delicious.
Analeigh Atayde
[email protected]I made these shrimp spring rolls for my family, and they all loved them. Even my picky kids ate them up!
Binod Tmg
[email protected]These shrimp spring rolls were delicious! I especially loved the dipping sauce. It was the perfect complement to the rolls.
Evelyn Sanford
[email protected]I love shrimp spring rolls, but I'm always looking for new ways to make them. This recipe was a great find. The addition of the ginger and lemongrass gave the rolls a really unique flavor.
Trixie Gogo
[email protected]I'm not much of a cook, but these shrimp spring rolls were surprisingly easy to make. I followed the recipe exactly, and they turned out perfectly.
slxthr bone
[email protected]These shrimp spring rolls were a hit at my last party! The combination of flavors and textures was perfect. The shrimp were cooked just right, and the vegetables were crisp and fresh.