Shrimp Spring Rolls
- Ready In:
- 30mins
- Ingredients:
- 19
- Yields:
-
32 pieces
ingredients
- 1419.54 ml water
- 2 inch ginger, peeled and thinly sliced
- 2 lemons, halved and juiced
- 118.29 ml soy sauce
- 118.29 ml sugar
- 4 bay leaves
- 29.58 ml chopped green onions (green and white parts)
- 9.85 ml chopped garlic
- 9.85 ml salt
- 4.92 ml fresh ground black pepper
- 4.92 ml crushed red pepper flakes
- 453.59 g medium shrimp, peeled and deveined (32 count)
- 9.85 ml creole seasoning
-
for the rolls
- 136 inch round rice paper sheets
- 473.18 ml shredded napa cabbage
- 118.29 ml shiitake mushroom, sliced
- 473.18 ml carrots, peeled and coarsely grated
- 32 fresh mint leaves
- 21 sprig fresh cilantro
directions
- Combine 6 cups of water, ginger, lemons, lemon juice, soy sauce, sugar, bay leaves, green onions, garlic, salt, pepper, and red pepper flakes in a large saucepan.
- Bring to boil.
- Season the shrimp with creole seasoning and place in the boiling water.
- Let cook for 2 minutes.
- Remove pan from heat and allow shrimp to steep in the boiling liquid.
- After 2 minutes, remove shrimp from the pan using tongs or a slotted spoon, and allow them to cool at room temperature.
- One cool enough to handle, cut the shrim in half lengthwise and reserve until ready to assemble the rolls.
- FOR THE ROLLS.
- Fill a large bowl with hot water.
- Place a clean kitchen towel next to the bowl.
- Submerge one rice paper wrapper in the water and soak until softened, about 1 minute.
- Carefully remove the rice paper from the water and lay it flat on the towel.
- In the center of the sheet, layer 2 tbs of the napa cabbage, 5 or 6 mushrooms, 2 tbs grated carrots, 4 shrimp halves arranged side by side in a row.
- Place 2 mint leaves and 2 cilantro sprigs over the shrimp and fold the bottom of the wrapper over the filling.
- Fold both sides inward over the filling, then roll up in egg roll fashion.
- Place seam side down on a plate and repeat process with the remaining rice papers and filling ingredients.
- Once all wrappers have been assembled, cut each spring roll in half on the bias, so that you have 32 pieces.
- Place the spring rolls on a platter and serve with your favorite dipping sauce.
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Reviews
-
WOW!! My husband and I are real ethnic food junkies but unfortunately live in a VERY rural area, so satisifying our craving for sushi, spring rolls, well pretty much anything of that nature, is out of the question. I highly recommend this recipe to anyone. I used the Thai Dipping Sauce for Spring Wrap or Egg Rolls Recipe #33113, great combo! Thanks nanunanu