Fresh Shrimp Spring Rolls Recipes

Steps:

• In a medium bowl, mix the cabbage, shrimp, sweet and sour sauce, celery and carrots.
• Fill a small bowl with hot water. Dip rice wrappers one at a time into the water. Allow wrappers to soften, then remove from the water and drain. As wrappers are removed from the water, fill each with 2 tablespoons of the cabbage mixture. Roll the wrappers and chill covered until serving.

Steps:

• Cover noodles with boiling water for 20 minutes. Drain and set aside.
• Heat oil in a skillet over medium-high heat. Add tofu strips; pan-fry until golden, 5 to 7 minutes per side. Remove from heat and let cool, about 10 minutes.
• Fill a large bowl with hot water. Dip one sheet of rice paper in the water for 20 seconds, then lay flat. Place 2 basil leaves, 2 cilantro leaves, 3 to 4 bean sprouts, a small handful of cucumber, carrot, lettuce, and onion, 2 shrimp, and 1 strip of tofu in rows across the middle of the rice paper. Fold the wrapper at both ends and roll tightly. Repeat with remaining ingredients.
• Combine chili sauce, soy sauce, and lemon juice in a small bowl for dipping sauce. Serve with spring rolls.

Steps:

• In a saucepan, bring the 2 cups water to a boil.
• Add the shrimp and immediately remove the saucepan from the heat.
• Cover and poach until pink and opaque throughout, about 3 minutes.
• With a slotted spoon, transfer the shrimp to a bowl of ice water and let cool for 3 minutes.
• Drain and cut each shrimp in half lengthwise.
• Refrigerate until ready to use.
• In a heatproof bowl, combine the noodles and boiling water and soak for 10 minutes.
• Drain and return the noodles to the bowl.
• Add the carrot, cucumber, cabbage, bean spouts and cilantro.
• Toss gently to mix.
• Place a double thickness of paper towels on a work surface.
• Fill a large, shallow baking dish with water.
• Place 1 rice-paper round in the water and soak until pliable, about 30 seconds.
• Carefully transfer the wrapper to the paper towels and turn once to blot dry.
• Arrange 1/2 cup of the noodle mixture on the bottom half of the wrapper.
• Fold the bottom edge toward the center and roll up the wrapper halfway, making sure to wrap tightly around the filling.
• Tuck 2 basil leaf halves along the inside crease of the half-rolled wrapper.
• Arrange 4 pieces of the shrimp, cut sides up, along the crease.
• Fold the right and left edges of the wrapper over the filling and finish rolling up.
• Repeat with the remaining wrappers, filling, basil and shrimp.
• Transfer the rolls to a plate and cover with dampened paper towels.
• To make the sauce, combine the hoisin sauce, green onion, lime juice, fish sauce, peanut butter, red pepper flakes and brown sugar in a small bowl.
• Stir until well blended.
• To serve, cut the rolls in half on the diagonal and place on small individual plates.
• Pool the sauce alongside each roll.

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.

Steps:

• In a small saucepan, combine the brown sugar, cornstarch and bouillon granules. Whisk in water and vinegar until smooth. Add the green pepper, pimientos, soy sauce, garlic and ginger. Bring to a boil. Cook and stir for 2 minutes or until thickened; set aside., In a small bowl, combine the cornstarch, sugar and salt. Stir in soy sauce until smooth; set aside., In a large skillet or wok, stir-fry shrimp and garlic in 1 teaspoon oil until shrimp turns pink. Remove and keep warm., Stir-fry the cabbage, mushrooms, water chestnuts and carrot in remaining oil for 2-3 minutes or until carrot is crisp-tender., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add shrimp and green onions; set aside to cool., With one corner of egg roll wrapper facing you, place 1/3 cup shrimp mixture just below center of wrapper. Cover remaining wrappers with a damp paper towel until ready to use. Fold bottom corner over filling. Moisten remaining edges of wrapper with water. Fold side corners toward center over filling. Roll spring roll up tightly, pressing at tip to seal. Repeat., In an electric skillet or deep fryer, heat oil to 375°. Fry spring rolls, a few at a time, for 3-5 minutes or until golden brown, turning occasionally. Drain on paper towels. Serve with sauce.

Steps:

• Dipping Sauce: In small bowl, stir together vinegar, water, ginger, sugar, hot pepper and salt until sugar is dissolved. Set aside.
• On cutting board, cover shrimp with plastic wrap and, using bottom of saucepan, smash until flattened and broken up; transfer to bowl. Add water chestnuts, onion, cilantro, ginger, salt and pepper; mix well.
• Lay 1 spring roll wrapper on work surface with point up; shape 2 tbsp shrimp mixture into 3-inch (8 cm)long log across bottom third of wrapper. Roll up, folding in sides, until only 1-inch (2.5 cm) triangle of wrapper remains. Lightly coat triangle with egg; roll up. Repeat with remaining filling and wrappers. (Make-ahead: Refrigerate for up to 2 hours.).
• In heavy-bottomed skillet, heat 1/2 inch (1 cm) oil over medium-high heat just until ripples appear; reduce heat to medium. Skimming oil between batches, fry spring rolls, turning and increasing heat if necessary, until golden and filling is pink in centre, 3 to 4 minutes per batch. Drain on paper towel-lined plate. Serve with Dipping Sauce.

Steps:

• For the vegetables: Bring a medium saucepan of water to a boil. Blanch the sugar snap peas in the boiling water for 2 to 3 minutes. Drain and shock in ice water. Slice on the diagonal into thin strips. Set aside.
• Grill or broil the corn with some sesame oil and a touch of miso, and then slice the kernels off the cob. Set aside.
• For the garlicky shrimp filling: Heat the oil in a large skillet or wok over medium-high heat. Add the onions and cook, stirring, until they start to soften, 1 to 2 minutes. Add the mushrooms and cook, stirring often, until softened, about 3 minutes. Stir in the garlic and ginger and cook, stirring often, until the garlic is fragrant, about 1 minute. Add the shrimp and soy sauce and cook, stirring often, until the shrimp curl and become opaque, 1 to 2 minutes. Transfer to a medium serving bowl and set aside to cool. (Refrigerate if you're not using the filling within 30 minutes.)
• For the fresh spring rolls: Dip a wrapper in a large shallow bowl of warm water for 10 seconds. Remove from the water and lay it flat on a dampened cutting board. Place 1 tablespoon of the shrimp filling on the bottom edge of the wrapper. Slightly spread it out horizontally to cover the lower third of the wrapper. Make sure to leave a 1-inch border at the edge of the wrapper and sprinkle with some of the vegetables, as desired, taking care not to overstuff. Sprinkle with some of the basil, cilantro, sesame seeds, scallions and hot sauce, to taste. Fold the sides over the filling and then fold the bottom up and over the filling, rolling the roll tightly. Place it seam-side down and cut in half diagonally. Repeat with the remaining wrappers and fillings. Serve with the Citrus Ponzu Sauce and Spicy Miso Dip, for dipping.
• Whisk together all of the ingredients in a small bowl.
• Whisk together all of the ingredients in a small bowl.