Shrimp Spring Rolls

Name: Shrimp Spring Rolls
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 12
Cuisine: Vietnamese, Asian
Ingredients: 110 grams packed brown sugar; 140 grams finely shredded cabbage; 4 teaspoons canola oil, divided; 64 grams shredded carrot; 0 teaspoons chicken bouillon granules; 1 Tbsp cornstarch; 2 teaspoons cornstarch; 1 teaspoons minced fresh gingerroot; 96 milliliters finely chopped fresh mushrooms; 2 garlic cloves, minced; 4 green onions, thinly sliced; 75 grams finely chopped green pepper; 1 Tbsp reduced-sodium soy sauce; 2 Tbsps reduced-sodium soy sauce; 12 servings Oil for deep-fat frying; 57 grams jar diced pimientos, drained; 120 milliliters red wine vinegar; 0 teaspoons salt; 340 grams uncooked medium shrimp, peeled, deveined and chopped; 12 8-inchs egg roll or Chinese spring roll wrappers (6-8 inches); 1 teaspoons sugar; 118 milliliters cold water; 113 milliliters finely chopped water chestnuts

If you have approximately 50 minutes to spend in the kitchen, Shrimp Spring Rolls might be a tremendous gluten free, dairy free, and pescatarian recipe to try. This hor d'oeuvre has 225 calories, 7g of protein, and 16g of fat per serving. This recipe serves 12. This recipe covers 7% of your daily requirements of vitamins and minerals. This recipe is typical of Vietnamese cuisine. 1 person found this recipe to be delicious and satisfying. It can be enjoyed any time, but it is especially good for Spring. If you have green onions, cabbage, shrimp, and a few other ingredients on hand, you can make it. Shrimp Spring Rolls, Shrimp Spring Rolls, and Shrimp Spring Rolls are very similar to this recipe.

Instructions

In a small saucepan, combine the brown sugar, cornstarch and bouillon granules.

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Bouillon Granules

Brown Sugar

Corn Starch

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Sauce Pan

Whisk in water and vinegar until smooth.

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Vinegar

Water

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Whisk

Add the green pepper, pimientos, soy sauce, garlic and ginger. Bring to a boil. Cook and stir for 2 minutes or until thickened; set aside.

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Green Pepper

Pimiento

Soy Sauce

Garlic

Ginger

In a small bowl, combine the cornstarch, sugar and salt. Stir in soy sauce until smooth; set aside.

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Corn Starch

Soy Sauce

Sugar

Salt

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Bowl

In a large skillet or wok, stir-fry shrimp and garlic in 1 teaspoon oil until shrimp turns pink.

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Garlic

Shrimp

Cooking Oil

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Frying Pan

Wok

Remove and keep warm.

Stir-fry the cabbage, mushrooms, water chestnuts and carrot in remaining oil for 2-3 minutes or until carrot is crisp-tender.

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Water Chestnuts

Mushrooms

Cabbage

Carrot

Cooking Oil

Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

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Corn Starch

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Frying Pan

Add shrimp and green onions; set aside to cool.

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Green Onions

Shrimp

With one corner of egg roll wrapper facing you, place 1/3 cup shrimp mixture just below center of wrapper. Cover remaining wrappers with a damp paper towel until ready to use. Fold bottom corner over filling. Moisten remaining edges of wrapper with water. Fold side corners toward center over filling.

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Shrimp

Water

Roll

Egg

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Paper Towels

Roll spring roll up tightly, pressing at tip to seal. Repeat.

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Roll

In an electric skillet or deep fryer, heat oil to 37

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Cooking Oil

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Deep Fryer

Frying Pan

Fry spring rolls, a few at a time, for 3-5 minutes or until golden brown, turning occasionally.

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Roll

Drain on paper towels.

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Paper Towels

Serve with sauce.

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Sauce

Equipment

Recommended wine: Sparkling Wine, Sparkling Rose

Sparkling Wine and Sparkling rosé are my top picks for Spring Rolls. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. The J.J. Prum Bernkasteler Badstube Spatlese Riesling with a 4.6 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.