Best 2 Fresh Shrimp Spring Rolls Recipes
Embark on a culinary journey to Southeast Asia with our tantalizing Vietnamese fresh shrimp spring rolls. These translucent rice paper rolls are a symphony of flavors and textures, bursting with succulent shrimp, crisp vegetables, and aromatic herbs. Each bite offers a refreshing balance of salty, sweet, and tangy notes, enhanced by the accompanying dipping sauce.
This article presents two variations of the classic fresh shrimp spring rolls: a traditional recipe for those seeking an authentic taste of Vietnam and a modern fusion recipe that incorporates Western ingredients for a unique twist. Both recipes provide step-by-step instructions, ensuring that even novice cooks can create these delectable rolls at home.
For the traditional recipe, you'll learn to make the rice paper wrappers from scratch, using simple ingredients like rice flour, tapioca flour, and water. The filling combines tender shrimp, bean sprouts, carrots, and fresh herbs, all wrapped up in the delicate rice paper.
The modern fusion recipe takes a creative spin on the traditional dish by incorporating ingredients like avocado, cream cheese, and smoked salmon. These unconventional additions add a touch of richness and complexity to the spring rolls, creating a harmonious blend of flavors and textures.
Whether you prefer the classic or fusion version, our fresh shrimp spring rolls promise an explosion of taste and freshness. Serve them as an appetizer, main course, or light lunch, and enjoy the vibrant flavors of Southeast Asia in every bite.
FRESH SHRIMP SPRING ROLLS
Savory fresh shrimp spring rolls with tangy dipping sauce.
Provided by Anil Goklaney
Categories Appetizers and Snacks Wraps and Rolls
Time 1h10m
Yield 2
Number Of Ingredients 15
Steps:
- Cover noodles with boiling water for 20 minutes. Drain and set aside.
- Heat oil in a skillet over medium-high heat. Add tofu strips; pan-fry until golden, 5 to 7 minutes per side. Remove from heat and let cool, about 10 minutes.
- Fill a large bowl with hot water. Dip one sheet of rice paper in the water for 20 seconds, then lay flat. Place 2 basil leaves, 2 cilantro leaves, 3 to 4 bean sprouts, a small handful of cucumber, carrot, lettuce, and onion, 2 shrimp, and 1 strip of tofu in rows across the middle of the rice paper. Fold the wrapper at both ends and roll tightly. Repeat with remaining ingredients.
- Combine chili sauce, soy sauce, and lemon juice in a small bowl for dipping sauce. Serve with spring rolls.
Nutrition Facts : Calories 471.5 calories, Carbohydrate 55.4 g, Cholesterol 78 mg, Fat 20.3 g, Fiber 5.3 g, Protein 22.3 g, SaturatedFat 3.2 g, Sodium 905.2 mg, Sugar 17.8 g
FRESH SPRING ROLLS WITH SHRIMP FOR TWO
Instead of being fried, like Chinese egg rolls, these appetizers are served fresh, letting the textures and flavors of the vegetable and shrimp filling shine through. Serve with the easy dipping sauce. Points 3.
Provided by Dancer
Categories Vegetable
Time 33m
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- In a saucepan, bring the 2 cups water to a boil.
- Add the shrimp and immediately remove the saucepan from the heat.
- Cover and poach until pink and opaque throughout, about 3 minutes.
- With a slotted spoon, transfer the shrimp to a bowl of ice water and let cool for 3 minutes.
- Drain and cut each shrimp in half lengthwise.
- Refrigerate until ready to use.
- In a heatproof bowl, combine the noodles and boiling water and soak for 10 minutes.
- Drain and return the noodles to the bowl.
- Add the carrot, cucumber, cabbage, bean spouts and cilantro.
- Toss gently to mix.
- Place a double thickness of paper towels on a work surface.
- Fill a large, shallow baking dish with water.
- Place 1 rice-paper round in the water and soak until pliable, about 30 seconds.
- Carefully transfer the wrapper to the paper towels and turn once to blot dry.
- Arrange 1/2 cup of the noodle mixture on the bottom half of the wrapper.
- Fold the bottom edge toward the center and roll up the wrapper halfway, making sure to wrap tightly around the filling.
- Tuck 2 basil leaf halves along the inside crease of the half-rolled wrapper.
- Arrange 4 pieces of the shrimp, cut sides up, along the crease.
- Fold the right and left edges of the wrapper over the filling and finish rolling up.
- Repeat with the remaining wrappers, filling, basil and shrimp.
- Transfer the rolls to a plate and cover with dampened paper towels.
- To make the sauce, combine the hoisin sauce, green onion, lime juice, fish sauce, peanut butter, red pepper flakes and brown sugar in a small bowl.
- Stir until well blended.
- To serve, cut the rolls in half on the diagonal and place on small individual plates.
- Pool the sauce alongside each roll.
Nutrition Facts : Calories 141.9, Fat 1.2, SaturatedFat 0.2, Cholesterol 43, Sodium 678.5, Carbohydrate 25.3, Fiber 2.2, Sugar 7.5, Protein 7.9
Tips:
- For the freshest spring rolls, use fresh shrimp that is deveined and peeled.
- To make the rice paper wrappers more pliable, soak them in warm water for a few seconds before using.
- Fill the spring rolls with a variety of ingredients, such as shrimp, vegetables, and herbs, to create a delicious and nutritious meal.
- Serve the spring rolls with a dipping sauce, such as a sweet and sour sauce or a peanut sauce, for an extra layer of flavor.
- To make the spring rolls ahead of time, wrap them tightly in plastic wrap and store them in the refrigerator for up to 2 days.
Conclusion:
Fresh shrimp spring rolls are a delicious and healthy appetizer or main course. They are easy to make and can be tailored to your own taste preferences. With a variety of fillings and dipping sauces to choose from, spring rolls are a versatile dish that can be enjoyed by people of all ages.
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