SHRIMP SPRING ROLLS
These crunchy, delicate spring rolls can be fried and frozen for up to 2 weeks. Just let them come to room temperature, then reheat in a 400 degree F oven. The sweet-and-spicy sauce can be used for other fried goodies, like shrimp or chicken tenders. Look for spring roll pastry wrappers, which are slightly different from eggroll and wonton wrappers, in the freezer section of Asian specialty markets.
Provided by Food Network Kitchen
Categories appetizer
Time 1h15m
Yield 35 or 36 rolls
Number Of Ingredients 20
Steps:
- For the sauce: Whisk together 1/3 cup water, the sugar, ketchup, vinegar, Sriracha and cornstarch in a small saucepan over medium-high heat, and bring to a boil. Remove from the heat when the sauce begins to thicken, 30 to 45 seconds. Let cool.
- For the spring rolls: Meanwhile, heat a large skillet or wok over medium-high heat. Add the oil, ginger and garlic, and cook, stirring constantly, until aromatic, about 30 seconds. Add the cabbage and carrots, and cook, stirring, until wilted, about 1 minute. Add the shrimp, scallions, mirin, soy sauce, 1/4 teaspoons salt and a few cracks of black pepper, and cook, stirring, until the shrimp turn pink, about 2 minutes. Remove from the heat, and stir in the sesame oil. Let the mixture cool for 15 minutes. Fold in the bean sprouts. When completely cool, roughly chop the mixture and set aside.
- Put 1 spring roll wrapper on a work surface with a point facing you (it should be a diamond shape). Put about 1 tablespoon of the shrimp mixture in the center of the wrapper, and spread to make a 1-inch log. Fold the bottom of the wrapper over the filling, rolling tightly to keep the spring rolls firm. Fold the sides of the wrapper over the filling. Brush the top edge of the wrapper with egg. Roll up tightly, pressing to seal the edge. Put finished rolls, seam-side down, on a plate or baking sheet until ready to fry. Repeat with the remaining wrappers and filling.
- Fill a large heavy-bottomed pot or Dutch oven with 3 inches of oil, and attach a deep-fry thermometer to the side. Heat the pot over medium-high heat to 375 degrees F. Fry the spring rolls in batches, 4 or 5 at a time, until lightly golden, about 2 minutes. Remove with a slotted spoon to a paper towel-lined plate to absorb excess oil. Serve with the dipping sauce.
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Rony Ali
[email protected]I love that these spring rolls are baked instead of fried. They're still crispy, but they're much healthier.
Khapal wak
[email protected]These spring rolls are delicious! The filling is flavorful and the wrappers are crispy. I will definitely be making these again.
Jazmine Norwood
[email protected]I've made these spring rolls several times and they're always a hit. They're the perfect appetizer or party food.
Cassandra Adams
[email protected]These spring rolls are a great way to use up leftover shrimp.
Jafar Gujjar Jafar
[email protected]I'm not a fan of spring rolls, but I tried these and I was pleasantly surprised. They're really good!
Agyei Acheampong
[email protected]These spring rolls were a bit more work than I expected, but they were definitely worth it. They're so delicious!
Nicholas Oliveira
[email protected]I love the combination of flavors in these spring rolls. The shrimp, vegetables, and herbs all work together perfectly.
Miem Eloff
[email protected]These spring rolls are the perfect party food. They're easy to make ahead of time and they're always a crowd-pleaser.
Karson Derrick
[email protected]I made these spring rolls for a potluck and they were a huge hit. Everyone loved them!
Lina Bola
[email protected]These spring rolls are so versatile. I've made them with different fillings and they're always delicious.
Jahmaad Freeman
[email protected]I'm not a fan of shrimp, so I used chicken instead. The spring rolls were still very good.
Lenique Van staden
[email protected]The instructions were easy to follow and the spring rolls turned out great. I used a different dipping sauce than the one in the recipe, but they were still delicious.
ms. fatty
[email protected]These spring rolls were a bit too spicy for me, but my husband loved them. I'll probably make them again with less chili sauce.
Covid _19_
[email protected]I love that these spring rolls are baked instead of fried. They're still crispy, but they're much healthier.
victor barton
[email protected]These shrimp spring rolls are delicious! The filling is flavorful and the wrappers are crispy. I will definitely be making these again.
LUYINDA ALVIN
[email protected]I've made these spring rolls several times now and they're always a crowd-pleaser. They're the perfect appetizer or party food.
Belinda Carter
[email protected]These spring rolls were a hit at my party! They were so easy to make and everyone loved them.