Shrimp Spring Rolls
139 people added this to their Recipe Box
Shrimp Spring RollsVisit www.canadianliving.com for full recipe details.based on1 ratings.
Shrimp Spring Rolls
Photography by Yvonne Duivenvoorden
This recipe makes 16 pieces servings
Nutritional Info |
|
|---|---|
| Per each of 16 pieces: about | - |
| cal | 112112 cal |
| pro | 6 g6g pro |
| total fat | 5 g5g total fat |
| sat. fat | 1 g1g sat. fat |
| carb | 10 g10g carb |
| fibre | 00 fibre |
| chol | 44 mg44mg chol |
| sodium | 167 mg167mg sodium |
| potassium | 60 mg60mg potassium |
| % RDI: | - |
| calcium | 11 calcium |
| iron | 44 iron |
| vit A | 22 vit A |
| vit C | 22 vit C |
| folate | 22 folate |
Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.
Ingredients
- 1 lb frozen shrimp , thawed, peeled and deveined1 lb frozen shrimp, thawed, peeled and deveined
- 1 can (227 mL) water chestnuts , drained and chopped1 can (227 mL) water chestnuts, drained and chopped
- 1 green onion , minced1 green onion, minced
- 1/4 cup chopped cilantro 1/4 cup chopped cilantro
- 1/2 tsp finely grated fresh ginger 1/2 tsp finely grated fresh ginger
- 1/2 tsp salt 1/2 tsp salt
- 1 pinch white pepper 1 pinch white pepper
- 16 square spring roll wrappers , (15 cm)16 square spring roll wrappers, (15 cm)
- 1 egg , beaten1 egg, beaten
- VegetabIe oil , for fryingVegetabIe oil, for frying
- Dipping Sauce:
- 3 tbsp rice vinegar 3 tbsp rice vinegar
- 2 tbsp water 2 tbsp water
- 1 tbsp julienned fresh ginger 1 tbsp julienned fresh ginger
- 2 tsp granulated sugar 2 tsp granulated sugar
- 1/2 tsp minced seeded hot red pepper 1/2 tsp minced seeded hot red pepper
- 1 pinch salt 1 pinch salt
Preparation
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.
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.
Source : Canadian Living Magazine: March 2011
- Keywords : Appetizers; Winter; Shrimp; Green onions; Ginger; Eggs; Fry; 200 calories; For 10 people;
Related content
-
Blue Cheese and Fruit Terrine
Good-quality cheese pairs with nuts and dried fruit in this classic hors d'oeuvre. The only trick...
-
Smoked Trout and Salmon Rillette
This simple potted spread takes only a few minutes to put together, yet looks as impressive as it...
-
Country Pâté
Seasoning is key to a good pâté. This recipe may seem to have a lot of salt, pepper and spices,...
-
Chicken Liver Mousse
Clarified butter not only seals the mousse in little pots (helping to extend shelf-life), but...
