MINI FRIED SHRIMP SPRING ROLLS
Bite-sized shrimp spring rolls that are addicting and sure to be the hit of the party. They also pair nicely with your favorite stir-fry. Serve with sweet chili sauce for dipping.
Provided by Soup Loving Nicole
Categories Appetizers and Snacks Wraps and Rolls
Time 45m
Yield 25
Number Of Ingredients 10
Steps:
- Heat sesame oil in a large skillet over medium-high heat. Add shredded cabbage and carrot mixture and cook for 2 minutes. Add mushrooms, shrimp, green onions, and soy sauce; cook for 4 minutes. Remove from heat and stir in hoisin sauce. Let cool for 5 minutes. Fold in bean sprouts.
- Put 1 spring roll wrapper on a work surface with a point facing you, like a diamond. Put about 1 teaspoon of the shrimp mixture in the center of the wrapper. Fold the bottom of the wrapper over the filling. Roll up tightly to keep the spring roll firm. Fold the sides of the wrapper over the filling. Brush the top edge of the wrapper with water. Roll up tightly to the edge; seal. 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 with 2 inches of peanut oil and heat to 350 degrees F (175 degrees C).
- Fry 1/2 of the spring rolls until lightly golden, about 3 minutes. Remove with a slotted spoon to a paper towel-lined plate to absorb excess oil. Repeat with remaining spring rolls.
Nutrition Facts : Calories 64.1 calories, Carbohydrate 6 g, Cholesterol 15.2 mg, Fat 3.3 g, Fiber 0.3 g, Protein 2.5 g, SaturatedFat 0.5 g, Sodium 103.5 mg, Sugar 0.1 g
LEMON GARLIC SHRIMP WITH ROASTED BRUSSELS SPROUTS AND BROWN RICE
Shrimp baked in a lemon garlic sauce, sided with lightly roasted Brussels sprouts and brown rice.
Provided by SlimCookins
Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted
Time 50m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Arrange shrimp in a single layer in the baking dish. Whisk lemon juice, butter, garlic, Worcestershire sauce, lemon pepper, and chile powder together; pour over shrimp.
- Roast in the preheated oven until shrimp turn pink, 8 to 10 minutes. Sprinkle parsley over shrimp. Reduce oven temperature to 400 degrees F (200 degrees C).
- Toss Brussels sprouts with onion and olive oil. Season with salt and pepper. Spread evenly on a baking sheet.
- Roast Brussels sprouts and onion until starting to brown, about 20 minutes.
- Meanwhile, bring water to a boil in a saucepan. Add brown rice and simmer until water is absorbed, about 5 minutes.
- Divide rice among 4 bowls. Top with shrimp and Brussels sprouts-onion mixture.
Nutrition Facts : Calories 217.8 calories, Carbohydrate 31.2 g, Cholesterol 45.3 mg, Fat 7.7 g, Fiber 4 g, Protein 9.4 g, SaturatedFat 1.9 g, Sodium 195.7 mg, Sugar 2.5 g
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.
SESAME BRUSSELS SPROUTS
Steps:
- Get a pan on a medium heat and add in the olive oil.
- Slice the Brussels sprouts in half and place them flat side down into the pan for 3 to 4 minutes. You're looking for them to go golden so don't be tempted to turn them! Season with sea salt and black pepper.
- Slice the spring onions on the diagonal and add to the pan around the sprouts.
- Cut the butter into slices and add to the pan around the sprouts and spring onions.
- Slice up your red chile and scatter into the pan, adding the seeds if you're feeling brave!
- Add the soy sauce and sesame oil and give it all a good toss. Add in your water to ensure they cook through for about 3 to 4 minutes. This will also create a sauce for your spouts.
- In a separate pan, toast your sesame seeds in a dry pan over medium heat for 2 minutes or until lightly browned, stirring occasionally.
- Serve on a plate and scatter over the browned sesame seeds.
SPRING ROLLS WITH SOY-GINGER DIPPING SAUCE
Categories turkey Appetizer Fry Fall Bon Appétit Seattle Washington Sugar Conscious Dairy Free Peanut Free Tree Nut Free
Yield Makes 16
Number Of Ingredients 20
Steps:
- Cook noodles in pot of boiling water until tender, about 1 minute. Drain. Rinse with cold water. Drain well. Coarsely chop. Place noodles in bowl. Mix in next 7 ingredients. Season with salt and pepper.
- Place 1 egg roll wrapper on work surface. Place 1/4 cup shrimp mixture in 3-inch-long log down center of wrapper. Fold bottom of wrapper over filling, then fold in sides of wrapper over filling. Brush top edge of wrapper with egg. Roll up tightly, pressing to seal edge. Repeat with remaining wrappers and shrimp mixture. (Can be made 6 hours ahead. Cover; chill.)
- Pour oil into heavy large pot to depth of 3 inches. Heat to 350°F. Working in batches, add rolls to oil; deep-fry until golden brown, about 5 minutes. Drain on paper towels. Serve with sauce.
- To make soy-ginger dipping sauce:
- Whisk all ingredients in bowl to blend. Makes about 1 cup.
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