Shrimp And Chive Rolls Recipes

Steps:

• Mix the lemon juice, mayonnaise, vinegar, mustard, sugar, salt and pepper in a large bowl. Stir in shrimp, celery and scallions. Evenly divide the shrimp mixture among the hot dog rolls and serve with lemon wedges.

Steps:

• Bring a large pot of water to a boil. Reduce to a simmer. Add cleaned shrimp; poach until pink and cooked through, about 2 minutes. Slice 12 cooked shrimp in half lengthwise. Set aside.
• Bring a medium pot of water to a boil. Add vermicelli; cook until softened, about 2 minutes. Remove from heat; drain. Transfer to a bowl. Add lime juice, sesame oil, and salt; toss to combine. Set aside.
• Dip a rice-paper wrapper into a bowl of warm water for 5 seconds; transfer to a clean work surface (wrapper will still feel hard but will soften as it sits). Lay 1/4 cup vermicelli on bottom third of rice paper; top with about 4 uncut shrimp and some cucumber and bean sprouts. Roll halfway, tucking in ends. Place chives and 2 shrimp halves on roll; continue to roll so chives and shrimp halves are enclosed but still showing through rice paper. Place finished roll on a plate; cover with a damp paper towel. Continue filling and rolling rice paper until all ingredients are used. Serve with lettuce, mint, and cilantro on the side.

Steps:

• Bring a large pot of water to a boil. Reduce to a simmer. Add the cleaned shrimp; poach until pink and cooked through, about 2 minutes. Slice 12 cooked shrimp in half lengthwise. Set aside.
• Bring a medium pot of water to a boil. Cook the vermicelli until softened, about 2 minutes. Remove from heat; drain. Transfer to a bowl. Add the lime juice, sesame oil, and salt; toss. Set aside.
• Dip a rice-paper wrapper into a bowl of warm water for 5 seconds; transfer to a clean work surface (the wrapper will still feel hard but will soften as it sits). Lay 1/4 cup vermicelli on the bottom third of the rice paper; top with about 4 uncut shrimp and some cucumber and bean sprouts. Roll halfway, tucking in the ends. Place the chives and 2 shrimp halves on the roll; continue to roll so the chives and shrimp are enclosed but still showing through the rice paper.
• Place the finished roll on a plate; cover with a damp paper towel. Continue filling and rolling rice papers until all ingredients are used. Serve with lettuce, mint, and cilantro on the side.