Tested till perfect Shrimp Spring Rolls
Shrimp Spring Rolls
Photography by Yvonne Duivenvoorden

Shrimp Spring Rolls

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By Andrew Chase and The Test Kitchen

Source: Canadian Living Magazine: March 2011

Recipe5 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 16 pieces

Ingredients

  • 1 lb 1lbfrozen shrimp, thawed, peeled and deveined
  • 1 can (227 mL) 1can (227 mL)water chestnutwater chestnuts, drained and chopped
  • 1 1green oniongreen onions, minced
  • 1/4 cup 1/4cupchopped cilantro
  • 1/2 tsp 1/2tspfinely grated fresh ginger
  • 1/2 tsp 1/2tspsalt
  • 1 pinch 1pinchwhite pepper
  • 16 16square spring roll wrappersquare spring roll wrappers, (15 cm)
  • 1 1eggeggs, beaten
  • vegetabIe oil, for frying

Dipping Sauce:

  • 3 tbsp 3tbsprice vinegar
  • 2 tbsp 2tbspwater
  • 1 tbsp 1tbspjulienned fresh ginger
  • 2 tsp 2tspgranulated sugar
  • 1/2 tsp 1/2tspminced seeded hot red pepper
  • 1 pinch 1pinchsalt
To change the number of servings, enter the number, then press "calculate". or reset

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.

Nutritional Information Per each of 16 pieces: about

cal 112 pro 6g total fat 5g sat. fat 1g
carb 10g fibre 0 chol 44mg sodium 167mg
potassium 60mg

% RDI:

calcium 1 iron 4 vit A 2 vit C 2
folate 2
All rights reserved. Transcontinental Media G.P. © 2014