Shrimp Spring Rolls

 

Spring rolls are versatile favorites in many Asian cuisines. Here are shrimp, chicken, and vegetarian versions—all sure to be favorites when you serve them to party guests.

Enjoy spring rolls prepared just before serving, refrigerated for a couple of days; or fried and browned before serving for extra texture or crunch.

Be sure to serve these spring rolls with one of our several Delicious Dipping Sauces (see below) for maximum compliments, as well as added taste.

 

 



Shrimp Spring Rolls

Makes 8 servings (20 spring rolls)

2 lbs. medium size shrimp
6 dried red Thai chili peppers
1 lime, sliced
4 cups Napa cabbage or bok choy, julienned
2 carrots, shredded or julienned
6 green onions (scallions), julienned
2-oz thin noodles, pre-cooked (choose either rice, Chinese or bean thread noodles)
1/2 cup fresh basil, julienned
2 packages spring roll or rice paper wrappers

Directions

  1. Fill a large deep skillet or wok with an inch or so of water. Add chili peppers and lime and bring to a boil. Add shrimp and boil for just a few minutes or till done. Shrimp should be pink and firm.
  2. Drain and rinse in cool water to stop cooking. Set aside.
  3. For the filling, use a large bowl to combine and toss cabbage, carrot, onions and noodles.
  4. In a flat pan (at least 10-inches wide) fill about an inch deep with very warm water.
  5. Soak wrappers, one wrapper at a time for 30 seconds or until softened (Note: Wrappers will become fragile, so you may want to use your hands)
  6. Gently lift wrapper out of the water and allow excess water drip off. Leave the wrapper a bit wet.
  7. Spoon 2 tablespoons of the filling on the bottom third of the wrapper. Place 2 or 3 shrimp on top plus a sprinkling of chopped basil leaves. Fold up to enclose.
  8. Next, fold in the 2 sides and continue rolling up towards the top of the wrapper to form a tight cylinder.
  9. Serve immediately or cover dish with plastic wrap or place rolls in a sealed container and place in refrigerator until ready to serve. (Note: spring rolls can be kept refrigerated for 2 to 3 days)
  10. Serve with the dipping sauce of your choice.

Thai-Style Vegetable Spring Rolls

Makes 8 servings (20 spring rolls)

1 cup bean sprouts
4 cups green cabbage, chopped
2 cups thin noodles, pre-cooked (choose rice, Chinese or bean thread noodles)
1/2 cup fresh herbs (some good choices: cilantro, basil or mint)
2 carrots, grated or julienned
2 Tbs. lime juice
2 Tbs. soy sauce
1 tsp. fresh ginger, grated (optional)
2 packages of spring roll or rice paper wrappers

Directions

  1. Combine and toss all ingredients together except wrappers in large bowl.
  2. In a flat pan (at least 10-inches wide) fill about an inch deep with very warm water.
  3. Soak wrappers, one wrapper at a time for 30 seconds or until softened (Note: Wrappers will become fragile, so you may want to use your hands)
  4. Gently lift wrapper out of the water and allow excess water drip off. Leave the wrapper a bit wet.
  5. Spoon 2 tablespoons of filling on the bottom third of the wrapper. Fold up to enclose the filling.
  6. Next, fold in the 2 sides and continue rolling up towards the top of the wrapper to form a tight cylinder.
  7. Place on serving platter or large dish. Repeat until the filling is used up.
  8. Serve immediately or cover dish with plastic wrap or place rolls in a sealed container and place in refrigerator until ready to serve. (Note: Spring rolls can be kept refrigerated for 2 to 3 days)
  9. Serve with the dipping sauce of your choice.

Chicken Spring Rolls

Makes 8 servings (20 spring rolls)

4 Tbs. vegetable oil
2 Tbs. minced garlic
1 Tbs. grated ginger
4 cups shredded Napa cabbage
2 carrots, grated
1 cup bean sprouts
4 oz. bean thread noodles, blanched and chopped
1 lb. cooked chicken breast, shredded or cut into small cubes
2 Tbs. hoisin sauce
2 Tbs. oyster sauce
4 Tbs. chopped coriander
2 packages spring roll or rice paper wrappers

Directions

  1. Heat oil in a skillet or wok over high heat.
  2. Add garlic, ginger, cabbage, carrot, and bean sprouts. Cook for about 2 minutes or until the cabbage is just limp.
  3. Add the noodles and chicken; continue to cook until heated through.
  4. Stir in the hoisin and oyster sauces, toss to coat the mixture. The filling should be moist, but not wet.
  5. Remove from heat, and allow the filling to cool. Next, add the chopped coriander.
  6. In a flat pan (at least 10-inches wide) fill about an inch deep with very warm water.
  7. Soak wrappers, one wrapper at a time for 30 seconds or until softened (Note: Wrappers will become fragile, so you may want to use your hands)
  8. Gently lift wrapper out of the water and allow excess water drip off. Leave the wrapper a bit wet.
  9. Spoon 2 tablespoons of the filling on the bottom third of the wrapper. Fold up to enclose the filling.
  10. Next, fold in the 2 sides and continue rolling up towards the top of the wrapper to form a tight cylinder.
  11. Place on serving platter or large dish. Repeat until the filling is used up.
  12. Serve immediately or cover dish with plastic wrap or place rolls in a sealed container and place in refrigerator until ready to serve. (Note: spring rolls can be kept refrigerated for 2 to 3 days)
  13. Serve with the dipping sauce of your choice.

Photo source: rasamalysia.com

Delicious Dipping Sauces

Basic Sweet Sauce

4 Tbs. sugar
1/4 cup soy sauce
1 cup chicken broth or water
2 Tbs. corn starch
1/4 cup cold water
1 clove garlic, crushed with 1/4 tsp. salt

Directions

  1. In a saucepan, combine all ingredients.
  2. Bring to the point of simmering and simmer for about 3 to 5 minutes, stirring, until sugar dissolves and cornstarch is well mixed.
  3. Serve at any temperature.

Sweet and Sour Sauce

1 cup rice wine vinegar
1 cup water
2 cups sugar
6 cloves of garlic, minced
Shredded carrot, for garnish

Directions

  1. Place all ingredients except carrots in a small saucepan and bring everything to a hard boil.
  2. Boil for about 3 to 5 minutes (Note: The longer the sauce boils rapidly, the thicker it will be).
  3. Allow sauce to cool for at least 2 hours before serving; garnish with the shredded carrots.

Peanut Dipping Sauce

10 Tbs. (or 1/2 cup plus 2 Tbs. hoisin sauce)
6 Tbs. smooth peanut butter
2 Tbs. sesame oil
2 tsp. chili sauce or chili bean paste

Directions

  1. Mix all ingredients, except water, together in a small bowl.
  2. Add water, mix again then pour into a serving bowl.

You might also enjoy: