Shrimpylicious Egg Rolls
Shrimpylicious Egg Rolls requires around 1 hour and 25 minutes from start to finish. This recipe makes 3 servings with 597 calories, 28g of protein, and 3g of fat each. This recipe covers 31% of your daily requirements of vitamins and minerals. Head to the store and pick up egg roll wrappers, ready-to-eat shrimp, scallions, and a few other things to make it today. This recipe is typical of Chinese cuisine. It works well as an affordable hor d'oeuvre. It is a good option if you're following a dairy free and pescatarian diet. If you like this recipe, you might also like recipes such as Shrimpylicious Egg Rolls, Kolkatan Egg Rolls – How to make Kolkata Style Egg Rolls or Wraps, and Bacon Egg and Cheese Egg Rolls.
Instructions
For the chiffon cake: Preheat the oven to 325 degrees F. Spray a baking sheet with nonstick cooking spray and line with parchment paper.
Sift together the flour and baking powder into a large mixing bowl.
Add 1 cup sugar and the salt and whisk to combine.
In a separate mixing bowl, whisk together the oil, egg yolks, 1/3 cup water, almond extract, and lemon zest. Make a well in the middle of the flour, add the wet mixture, and then whisk quickly until very smooth, about 1 minute.
Place the egg whites in a large mixing bowl. Using a mixer fitted with a whisk attachment, beat on medium speed until froth forms.
Add the cream of tartar and beat on medium-high speed until the whites hold soft peaks. Slowly add the remaining 3 tablespoons sugar and beat on medium speed until the whites hold firm, shiny peaks.
Using a rubber spatula, scoop about 1/3 of the whites onto the batter and fold in gently to lighten the batter. Gently fold in the remaining whites just until combined.
Pour the batter into the prepared pan, smoothing the top with an offset spatula.
Bake until set to the touch, 20 to 30 minutes.
For the coffee syrup: In a saucepan, add the brewed coffee and sugar and place over medium-high heat. Bring to a boil and let cool.
Place the cream cheese, heavy cream, confectioner's sugar, and vanilla extract in a large mixing bowl.
Mix until well incorporated.
For the whipped cream: In a mixing bowl, whip the cream and sugar together until light and fluffy.
Cut out individual cakes with large 3-inch cookie cutter rounds.
Brush each cake layer with coffee syrup. Stack 2 to 3 cakes on top of each other and pipe tiramisu filling in between each of the layers.
Garnish with a dusting of unsweetened cocoa powder and a dusting of powdered sugar, grated chocolate shavings or chocolate chips, and the sweetened whipped cream.
Recommended wine: Sauvignon Blanc, Riesling, Pinot Grigio
Sauvignon Blanc, Riesling, and Pinot Grigio are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Merry Edwards Sauvignon Blanc ( half-bottle) with a 4.6 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.
Merry Edwards Sauvignon Blanc ( half-bottle)
#17 Wine Spectator Top 100 of 2016 This vibrant wine greets us with the delicate fragrance of jasmine, honeysuckle and cherry blossoms, along with blood orange and lime zest. Ripe white peach, nectarine, Pink Lady apple and Asian pear add intriguing dimensions. Toasted brioche, hazelnut and hibiscus tea further expand its elegant nature. The palate is a heightened reflection of aroma, bursting with more citrus and stone fruits and showing a bit of the wet-stone minerality that will develop with time. The long, layered finish follows through with just a hint of sweet pink grapefruit.