SHRIMP SPRING ROLLS
These crunchy, delicate spring rolls can be fried and frozen for up to 2 weeks. Just let them come to room temperature, then reheat in a 400 degree F oven. The sweet-and-spicy sauce can be used for other fried goodies, like shrimp or chicken tenders. Look for spring roll pastry wrappers, which are slightly different from eggroll and wonton wrappers, in the freezer section of Asian specialty markets.
Provided by Food Network Kitchen
Categories appetizer
Time 1h15m
Yield 35 or 36 rolls
Number Of Ingredients 20
Steps:
- For the sauce: Whisk together 1/3 cup water, the sugar, ketchup, vinegar, Sriracha and cornstarch in a small saucepan over medium-high heat, and bring to a boil. Remove from the heat when the sauce begins to thicken, 30 to 45 seconds. Let cool.
- For the spring rolls: Meanwhile, heat a large skillet or wok over medium-high heat. Add the oil, ginger and garlic, and cook, stirring constantly, until aromatic, about 30 seconds. Add the cabbage and carrots, and cook, stirring, until wilted, about 1 minute. Add the shrimp, scallions, mirin, soy sauce, 1/4 teaspoons salt and a few cracks of black pepper, and cook, stirring, until the shrimp turn pink, about 2 minutes. Remove from the heat, and stir in the sesame oil. Let the mixture cool for 15 minutes. Fold in the bean sprouts. When completely cool, roughly chop the mixture and set aside.
- Put 1 spring roll wrapper on a work surface with a point facing you (it should be a diamond shape). Put about 1 tablespoon of the shrimp mixture in the center of the wrapper, and spread to make a 1-inch log. Fold the bottom of the wrapper over the filling, rolling tightly to keep the spring rolls firm. Fold the sides of the wrapper over the filling. Brush the top edge of the wrapper with egg. Roll up tightly, pressing to seal the edge. Put finished rolls, seam-side down, on a plate or baking sheet until ready to fry. Repeat with the remaining wrappers and filling.
- Fill a large heavy-bottomed pot or Dutch oven with 3 inches of oil, and attach a deep-fry thermometer to the side. Heat the pot over medium-high heat to 375 degrees F. Fry the spring rolls in batches, 4 or 5 at a time, until lightly golden, about 2 minutes. Remove with a slotted spoon to a paper towel-lined plate to absorb excess oil. Serve with the dipping sauce.
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Khaled
[email protected]Overall, I thought the shrimp spring rolls were good. They were easy to make and tasted delicious. I would definitely make them again.
Small Block
[email protected]The spring rolls were a bit too greasy for my taste. I think I would use less oil next time.
Sidra Ahmad
[email protected]I love that this recipe uses shrimp instead of chicken or pork. It makes the spring rolls lighter and healthier.
Zaheer Jutt
[email protected]These spring rolls are a great appetizer or snack. They are easy to make and always a hit with my guests.
Suresh Yadav
[email protected]I've tried many shrimp spring roll recipes, but this one is by far the best. The rolls are crispy on the outside and tender on the inside. The dipping sauce is also delicious.
Mutshidzi Ramalamula
[email protected]These spring rolls are amazing! I love the combination of shrimp, vegetables, and rice noodles. The dipping sauce is also perfect.
Joana Voca
[email protected]Overall, I thought the shrimp spring rolls were good. They were easy to make and tasted delicious. I would definitely make them again.
Mohammed Ripon Khan
[email protected]The spring rolls were easy to make, but they didn't hold together very well. I think I would use a different wrapper next time.
Allah Dino
[email protected]The shrimp spring rolls were a bit bland for my taste. I think I would add more spices next time.
Mark B
[email protected]I've made these spring rolls several times now and they are always a crowd-pleaser. They are perfect for parties or potlucks.
zimi mxinwa
[email protected]These shrimp spring rolls were so easy to make and they tasted amazing! I love that they are baked instead of fried, which makes them a healthier option.
Binisa Gahatraj
[email protected]Absolutely delicious! The shrimp spring rolls were a hit at my party. I followed the recipe exactly and they turned out perfect. The dipping sauce was also amazing.