Shrimp Spring Rolls
Shrimp Spring Rolls
Photography by Yvonne Duivenvoorden
- Portion size: 16 pieces
This recipe makes 16 pieces servings
Nutritional Info |
|
|---|---|
| Per each of 16 pieces: about | - |
| cal | 112 |
| pro | 6 g |
| total fat | 5 g |
| sat. fat | 1 g |
| carb | 10 g |
| fibre | 0 |
| chol | 44 mg |
| sodium | 167 mg |
| potassium | 60 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 4 |
| vit A | 2 |
| vit C | 2 |
| folate | 2 |
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
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.
Source : Canadian Living Magazine: March 2011
