CHINESE SPRING ROLLS
These dim sum-style Chinese spring rolls and tangy, old-school dipping sauce are from an old family recipe. Find out how to make our spring roll recipe yourself!
Provided by Bill
Categories Appetizers and Snacks
Time 1h10m
Number Of Ingredients 26
Steps:
- Mix the pork with the marinade ingredients and set aside for about 30 minutes. In the meantime, prepare the rest of the ingredients. Cut all of the vegetables to approximately the same size. You want everything the same size so each ingredient blends together.
- Brown the pork over high heat in 2 tablespoons of oil, and add the garlic, mushrooms and carrots. Stir fry for 30 seconds, and add the bamboo shoots, napa cabbage, and Shaoxing wine. Continue stir-frying for a minute. Adjust the heat to simmer the mixture, as the napa cabbage will release a lot of moisture.
- Stir in the soy sauce, sesame oil, salt, white pepper, and sugar. At this time, you have the option of adding 1/4 cup of the decanted water from soaking the dried mushrooms. It strengthens the mushroom flavor, so this is purely according to your personal preference. You may also have to simmer the filling longer to reduce the additional liquid.
- Continue simmering the filling for another 3 minutes--until the napa cabbage is completely wilted--and stir in the corn starch slurry to thicken. How much slurry you add depends upon the wetness of the filling (this varies if your cabbage had more moisture or if you did add the optional mushroom water), but there should be no standing liquid at all.
- Transfer the filling to a large shallow bowl, and let cool. Place into the refrigerator to cool further-at least one hour. It's best to start with a cold filling for easier wrapping. The key to wrapping spring rolls is making sure that they're tight, yet not overstuffed. It's best to use fresh spring roll wrappers if you can, as freezing the wrappers can result in the spring roll skin being a bit too damp.
- Place the wrapper on a flat surface so that a corner is facing toward you. Use about two spoonfuls of the mixture per spring roll, and spoon it about 2 inches from the corner that is closest to you. Roll it over once, and, like you're making a burrito, fold over both sides. Continue rolling it into a cigar shape. With your fingers, brush a bit of the cornstarch water onto the corner of the wrapper that is farthest from you to seal it.
- In case you're wondering, we did try egg wash instead of the cornstarch mixture to seal the spring roll but the egg wash "stains" the spring roll, so it's best to use the cornstarch mixture.
- Place each roll on a tray. This recipe makes about 18-20 spring rolls. You can also freeze these spring rolls on the tray overnight, and transfer them to a zip-lock bag when they are completely frozen for future use. We usually fry some fresh and freeze the rest, unless we are hosting a party, in which case, these go like hot cakes!
- To fry the spring rolls, fill a small pot (which requires less oil) with oil until it's 2 to 3 inches deep. Heat the oil slowly over medium heat until it reaches 325 degrees. Gently add the spring rolls one at a time, frying in small batches. Carefully roll them in the oil so they cook evenly until golden brown and transfer them to a plate lined with paper towels.
- Prepare the dipping sauce by adding all ingredients to a small sauce pan. Mix and heat until just simmering and pour into a small bowl. Serve the spring rolls hot with the dipping sauce!
Nutrition Facts : Calories 155 kcal, Carbohydrate 19 g, Protein 6 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 10 mg, Sodium 425 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
MINI FRIED SHRIMP SPRING ROLLS
Bite-sized shrimp spring rolls that are addicting and sure to be the hit of the party. They also pair nicely with your favorite stir-fry. Serve with sweet chili sauce for dipping.
Provided by Soup Loving Nicole
Categories Appetizers and Snacks Wraps and Rolls
Time 45m
Yield 25
Number Of Ingredients 10
Steps:
- Heat sesame oil in a large skillet over medium-high heat. Add shredded cabbage and carrot mixture and cook for 2 minutes. Add mushrooms, shrimp, green onions, and soy sauce; cook for 4 minutes. Remove from heat and stir in hoisin sauce. Let cool for 5 minutes. Fold in bean sprouts.
- Put 1 spring roll wrapper on a work surface with a point facing you, like a diamond. Put about 1 teaspoon of the shrimp mixture in the center of the wrapper. Fold the bottom of the wrapper over the filling. Roll up tightly to keep the spring roll firm. Fold the sides of the wrapper over the filling. Brush the top edge of the wrapper with water. Roll up tightly to the edge; seal. 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 with 2 inches of peanut oil and heat to 350 degrees F (175 degrees C).
- Fry 1/2 of the spring rolls until lightly golden, about 3 minutes. Remove with a slotted spoon to a paper towel-lined plate to absorb excess oil. Repeat with remaining spring rolls.
Nutrition Facts : Calories 64.1 calories, Carbohydrate 6 g, Cholesterol 15.2 mg, Fat 3.3 g, Fiber 0.3 g, Protein 2.5 g, SaturatedFat 0.5 g, Sodium 103.5 mg, Sugar 0.1 g
VIETNAMESE SPRING ROLLS
These spring rolls, served with dipping sauce are a favorite at our house. While they are a little tedious to make, the recipe makes about 20, so they can be frozen and then just thawed the next time. Cook time is approximate, it will depend on how many you make, and whether you need to do them in batches.
Provided by canarygirl
Categories Pork
Time 1h
Yield 20 spring rolls
Number Of Ingredients 15
Steps:
- Combine all ingredients except wraps and oil in a bowl.
- On a damp tea towel, place a wrap, and fill with a couple of tablespoons of the pork mixture in a sausage like shape at one end of the wrap.
- Fold sides in, then begin rolling spring roll at the mixture side.
- Seal roll by moistening edge with water.
- Heat oil over medium-high heat.
- Fry rolls, turning frequently until cooked through and golden, about 5-7 minutes.
- Drain on paper towels, and serve with Spring Roll Sauce (Nuoc Mam).
- Keep warm in heated oven.
- Note: The spring rolls may be made ahead, and frozen, and then fried when thawed.
- Spring rolls may be kept in fridge until ready to fry too, up to a day or two in advance.
- Ground chicken may be substituted for the pork, and chopped shrimp may also be added for a special flavor combination.
SHRIMP SPRING ROLLS
I began making these egg rolls in college in my Food Science course, and I have made them countless times since with my own student. For best results, make sure the filling is cool before placing it into wrappers and the oil is hot-the egg rolls should sizzle when put into oil. -Laura Bakker, Omaha, Nebraska
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 1 dozen (1 cup sauce).
Number Of Ingredients 25
Steps:
- In a small saucepan, combine the brown sugar, cornstarch and bouillon granules. Whisk in water and vinegar until smooth. 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., In a small bowl, combine the cornstarch, sugar and salt. Stir in soy sauce until smooth; set aside., In a large skillet or wok, stir-fry shrimp and garlic in 1 teaspoon oil until shrimp turns pink. 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., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add shrimp and green onions; set aside to cool., 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. Roll spring roll up tightly, pressing at tip to seal. Repeat., In an electric skillet or deep fryer, heat oil to 375°. Fry spring rolls, a few at a time, for 3-5 minutes or until golden brown, turning occasionally. Drain on paper towels. Serve with sauce.
Nutrition Facts : Calories 270 calories, Fat 12g fat (1g saturated fat), Cholesterol 37mg cholesterol, Sodium 438mg sodium, Carbohydrate 33g carbohydrate (10g sugars, Fiber 2g fiber), Protein 9g protein.
FRIED SHRIMP SPRING ROLLS
Try these Asian-inspired shrimp spring rolls for lunch, or slice them in bite-sized pieces for a tasty, crunchy appetizer. It's best to resist using a food processor, because it will make the vegetables too watery.
Provided by Bibi
Categories Appetizers and Snacks Wraps and Rolls
Time 1h15m
Yield 20
Number Of Ingredients 21
Steps:
- Soak bean thread noodles and shiitake mushrooms in warm water for 10 to 15 minutes until soft. Drain. Cut noodles into 1-inch pieces. Mince shiitake mushrooms.
- Combine noodles, mushrooms, onion, jicama, and green onions in a large bowl.
- Halve each shrimp lengthwise and cut each half into three 1-inch pieces. Lightly flatten each piece and add to the vegetables. Add egg, fish sauce, salt, pepper, and garlic powder. Use a large wooden spoon or your hands to mix together.
- Cut each spring roll wrapper diagonally into 2 triangles. Separate the wrappers and cover them with plastic wrap to keep from drying out.
- Place a small bowl of water near the work surface. Working quickly, lay a triangle-shaped spring roll wrapper on a work surface, with the longest side of the triangle closest to you. Place about 2 tablespoons of shrimp mixture in the middle of the triangle, about 1/2 inch from the bottom edge. Bring the left and right points of the triangle over the shrimp mixture, overlapping the points. Begin rolling the wrapper toward the remaining triangle point, tucking the wrapper around the shrimp mixture as you roll.
- Dip the fingers of your working hand in the water and moisten the edges of the final point, then complete the roll. Set aside on a sheet of waxed paper, and continue forming the remaining spring rolls until you have completed about 15.
- Pour enough oil in an 11-inch skillet to be 1/2-inch deep and heat over medium-high until shimmering. While the oil is heating, complete the remaining spring rolls.
- Place 7 or 8 spring rolls into the hot oil and fry for 3 to 4 minutes per side. Space spring rolls about 1/2 inch apart to avoid overcrowding the skillet. Remove to a cooling rack placed over paper towels. Continue frying in batches until all the spring rolls are done.
- To make the dipping sauce, combine hot water and sugar and stir until sugar has dissolved. Add fish sauce, lime juice, and sambal oelek and stir to combine. Pour dipping sauce into individual serving bowls.
- Place each spring roll on a lettuce leaf. Add mint and cilantro leaves. Wrap up, creating a bundle. Serve with dipping sauce.
Nutrition Facts : Calories 270.1 calories, Carbohydrate 12 g, Cholesterol 43.3 mg, Fat 22.6 g, Fiber 0.9 g, Protein 5.7 g, SaturatedFat 3 g, Sodium 723 mg, Sugar 5.9 g
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.
MINI SHRIMP ROLLS
"These tasty tidbits make a great appetizer or even a mini meal," writes Jennifer Jones of Pine City, New York. "Plus, they're healthier than deep-fried egg rolls. I experimented with various ingredients to come up with the creamy filling...then baked the egg rolls to keep the fat lower."
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 4 dozen.
Number Of Ingredients 11
Steps:
- Chop shrimp; set aside. In a large bowl, beat cream cheese until smooth. Add mozzarella cheese. Stir in the cabbage, onions, carrot, soy sauce, garlic and shrimp., For each shrimp roll, place 1 tablespoon of shrimp mixture across the bottom third of wonton wrapper to within 1/4 in. of bottom and side edges. (Keep remaining wrappers covered with a damp paper towel until ready to use.), Combine flour and water until smooth; brush a 1/4-in. wide strip on side edges and fold side edges over 1/4 in. Brush side edges and top edge with water mixture. Fold bottom third of wonton wrapper over filling, then bring top over and pinch edges to seal completely., Lightly spray rolls with cooking spray. Place on a baking sheet coated with cooking spray. Bake at 400° for 15-18 minutes or until golden brown, turning once. Serve warm.
Nutrition Facts : Calories 153 calories, Fat 4g fat (2g saturated fat), Cholesterol 70mg cholesterol, Sodium 317mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 1g fiber), Protein 11g protein. Diabetic Exchanges
CHA GIO (VIETNAMESE FRIED SPRING ROLLS)
Cha gio, or Vietnamese Fried Spring Rolls, are delicious on their own, or in a noodle salad. Find out how to make them at home with this authentic recipe!
Provided by Bill
Categories Appetizer
Time 2h40m
Number Of Ingredients 18
Steps:
- Soak the dried mung bean noodles in warm water (submerge them completely) for 30 minutes. Drain thoroughly, and cut into ¼ inch pieces.
- In a large bowl, combine the noodles, ground pork, grated carrot, chopped wood ear mushrooms, shallots, garlic, ginger egg white, fish sauce, vegetable oil, salt, white pepper, and 1 teaspoon sugar. Mix until everything is uniformly combined.
- In a large, shallow bowl or deep plate, dissolve the remaining 2 teaspoons sugar in 1 cup warm water. Sugar is optional but does help the spring rolls to brown when frying.
- To wrap each roll, place a rice paper wrapper into the sugar water for about 5-10 seconds, making sure it is completely submerged. Remove it from the water. It will still be quite firm, but it will soften quickly!
- Place about 40g of filling in a log shape on one side of the wrapper. Begin tightly folding the wrapper over the filling (no air bubbles!), and roll the spring roll forward 1 complete revolution. Lightly press down on each end of the filling to flatten the rice paper and push the filling together to eliminate any air bubbles.
- Fold one side of the wrapper towards the middle of the spring roll. Repeat with the other side. Roll the spring roll forward while tucking in the front to prevent air pockets. The rice paper wrapper will stick to itself. It doesn't require anything additional to seal. Place the rolls on a plate or sheet pan lined with a clean, dry kitchen towel or parchment paper.
- Once wrapped, transfer the spring rolls to the refrigerator and chill for at least 1 hour, so they can dry out and firm up. This step helps minimize the wrapper bubbling when frying (though bubbling is normal). Take them out of the refrigerator 15 minutes before frying.
- Heat about 3 cups of canola or vegetable oil in a medium pot to 335°F/170°C (the oil level should be a little over halfway up the sides). Fry the spring rolls in small batches-about three at a time. Make sure they do not touch just after they are placed in the oil as the skins will be sticky until a crust forms. Cook each batch for 5 to 6 minutes, or until light golden brown. (Frying them in small batches prevents them from sticking to each other.)
- Use a metal slotted spoon to pull them out of the oil. Drain on a rack, and continue frying. Maintain the correct oil temperature by periodically adjusting your heat.
- When ready to serve, refry the spring rolls (yes, they need to be fried twice) at 350°F/175°C for 1 ½ to 2 minutes to make them nice and crispy. Double-frying is important! Serve with fresh lettuce, cilantro, Thai basil, mint and nuoc cham for dipping.
Nutrition Facts : Calories 338 kcal, Carbohydrate 30 g, Protein 12 g, Fat 19 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 36 mg, Sodium 517 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
VIETNAMESE FRIED SPRING ROLLS
Vietnamese Fried Spring Rolls are delicious with crispy exterior and flavorful filling. This dish is a must in any traditional Vietnamese banquets or celebrations. Learn the authentic way to make them as well as tips to ensure they turn out golden and crispy.
Provided by Sophie
Categories Appetizers and Side dishes Main Dish
Time 1h
Number Of Ingredients 19
Steps:
- Soak dried wood-ear mushrooms in hot water for 5 minutes or until rehydrated, then julienne. Soak glass noodles in room-temperature for about 20 minutes. Once softened, cut noodles into shorter pieces, about 2-3 inch long.
- Chop shrimps into smaller pieces but not too small. Place shrimp pieces and ground pork in a mixing bowl. Then add julienned wood-ear mushroom, beansprouts, carrot, glass noodles, shallots, salt, pepper and fish sauce. Give everything a quick mix. Then add 2 eggs and mix well to combine.
- Before wrapping the rolls, you can fry a small piece of filling to see if it is seasoned to taste and adjust if needed.
- To a small bowl, add about 1 cup of water and a few drops of rice vinege (about 1/8-3/16 teaspoon). Place a spring roll wrapper on a clean surface and use your fingertips to dab some water from the bowl to wet the wrapper.
- Once the wrapper sheet is pliable, place about 2½ tablespoons of filling near the top part of the sheet. Form the filling into a log shape, then fold the left and right sides of the rice paper over the filling. Fold the top part of the sheet over and then roll it up away from you. Set aside. Continue to wrap until you have used up all the filling.
- Place a frying pan over medium heat. Once the pan is hot, heat a generous amount of oil. When the oil is hot, add the spring rolls and fry in a single layer. You may need to increase the heat slightly after adding the rolls to ensure the oil is hot and bubbling (not too vigorously). Fry for 4-5 minutes until the outside is lightly golden, flip once or twice. Transfer to a wired rack or place on paper towel briefly to absorb excess oil.
- Let the rolls cool down for 5-10 minutes. Then heat the oil again over medium heat and fry the rolls the second time. This time, use a slightly higher heat than the first time to crisp them up. Fry for 2-3 minutes until the outside is deep golden and crispy. Transfer to a wired rack or place on paper towel briefly to absorb excess oil before serving.
- Serve right away with noodles, lettuce, fresh herbs and dressing.
Nutrition Facts : Calories 587 kcal, Carbohydrate 61 g, Protein 38 g, Fat 20 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 312 mg, Sodium 1452 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
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
SPRING ROLLS RECIPE
The crispiest and best spring rolls filled with vegetables and deep-fried to golden perfection. This spring roll recipe is easy, authentic and 100% homemade.
Provided by Rasa Malaysia
Categories Chinese Recipes
Time 40m
Number Of Ingredients 12
Steps:
- To make the Filling, heat the oil in a skillet over high heat. Ad the pork and stir fry until the surface turn white. Add the cabbage, stir a few times before adding all the ingredients in Seasonings. The filling is ready when the cabbage becomes somewhat dry and not wet. (Wet filling will make the spring rolls soggy and not crispy.) Transfer the filling to a big bowl, let cool.
- To wrap a spring roll, place a piece of spring roll wrapper on a flat surface. Spread about 2 tablespoons of the filling lengthwise onto the center of the wrapper. DO NOT OVERFILL. Using a small brush or your index finger, dab the beaten egg around the outer edges of the wrapper.
- Fold the bottom part of the wrapper over the filling.
- Fold the left and right sides of the wrapper over the filling. Make sure the filling is packed tightly. Roll the spring roll over until it reaches the other end of the wrapper. Make sure the spring roll is sealed tight and there is no leakage. Repeat the steps until you use up the filling.
- Heat 2 to 3 inches of oil in a wok or a small sauce pan to 350°F (176°C) for deep frying. Gently drop the spring rolls into the oil and deep fry in batches. Deep fry until golden brown. Remove the spring rolls using a strainer or a slotted spoon, draining excess oil on a plate lined with paper towels. Serve immediately.
Nutrition Facts : Calories 76 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 13 milligrams cholesterol, Fat 2 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 24 rolls, Sodium 161 milligrams sodium, Sugar 1 grams sugar
SHRIMP FRIED RICE I
This is an excellent tasting shrimp dish with Chinese flair. Serve as a side dish or main course, with soy sauce or teriyaki sauce.
Provided by sal
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 50m
Yield 12
Number Of Ingredients 12
Steps:
- In a medium saucepan bring water to a boil. Add the white rice. Return to a boil, reduce heat to low, cover, and simmer for about 20 minutes, or until rice is tender.
- In a small skillet scramble the eggs in a small amount of sesame oil. Remove from heat once scrambled.
- In a large skillet, brown onion and celery in remaining sesame oil. Add shrimp and carrots, onion, celery, red pepper, pea pods, and green pepper. Add white rice and stir well. Add soy sauce (if desired) and eggs, stir thoroughly until heated through.
Nutrition Facts : Calories 275.8 calories, Carbohydrate 43.2 g, Cholesterol 104.8 mg, Fat 5.1 g, Fiber 2.1 g, Protein 12.9 g, SaturatedFat 1 g, Sodium 150.3 mg, Sugar 2.6 g
FRIED SHRIMP ROLLS
Provided by Food Network Kitchen
Time 1h
Yield 4 servings
Number Of Ingredients 17
Steps:
- Butterfly the shrimp by slicing along the backs and cutting about halfway into the flesh. Whisk the eggs, milk, paprika and 1 teaspoon salt in a shallow bowl; add the shrimp and refrigerate at least 15 minutes and up to 1 hour.
- Put the flour in a shallow bowl and season with pepper. Put the breadcrumbs in another shallow bowl. Remove the shrimp from the egg mixture and dredge in the seasoned flour. Dip the shrimp in the egg mixture again, then roll in the breadcrumbs to coat; transfer to a rack set over a baking sheet and refrigerate until ready to fry.
- Combine the mayonnaise, pickle, ketchup, horseradish, Worcestershire sauce, scallions and parsley in a small bowl. Cover and refrigerate until ready to serve.
- Heat about 1/2 inch peanut oil in a large skillet over medium-high heat until a deep-fry thermometer registers 350 degrees F. Working in batches, add the shrimp and fry, flipping halfway through, until golden brown, about 5 minutes. Remove the shrimp with a slotted spoon and drain on paper towels; season with salt.
- Spread the mayonnaise mixture on the rolls and fill with shredded lettuce and the fried shrimp. Serve with lemon wedges.
FRESH SPRING ROLLS
These Fresh Spring Rolls are even better than you'd find at a restaurant, and they're easy to make and healthy!
Provided by Lauren Allen
Categories Appetizer Main Course Side Dish
Time 40m
Number Of Ingredients 13
Steps:
- Cook vermicelli noodles in boiling water, for just a few minutes, according to package instructions. Drain and rinse with cold water.
- Gather all topping ingredients together, including chopped veggies, herbs, cooked shrimp.
- Add about 1 inch of water to a large, deep dish, or pie pan. Place one rice wrapper into the water and let soak for just 10-15 seconds. It should still feel pretty firm as you remove it and lay it on your counter or plate.
- (It will soften up as you add the filling ingredients, but If you let it soak for too long it will get too soft and will tear when you roll it up.)
- Layer 1-2 slices of each veggie, a few shrimp, a few leaves of each herb and a pinch of noodles on the 1/3 of the spring roll that is closest to you.
- Fold the sides of the spring roll in over the ingredients. Then pull the side closest to you up and over the ingredients, sealing everything together tightly, and rolling it up like a burrito.
Nutrition Facts : Calories 80 kcal, Carbohydrate 18 g, Protein 1 g, Sodium 36 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
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SHRIMP-AND-PORK SPRING ROLLS RECIPE - ZANG TOI | FOOD & WINE
From foodandwine.com
4/5 Category Spring RollsServings 6Total Time 1 hr 30 mins
- In a bowl, toss the shrimp with 1 teaspoon of the soy sauce and 1/4 teaspoon each of salt and pepper. In another bowl, toss the pork with the remaining 1 teaspoon of soy sauce and 1/4 teaspoon each of the sesame oil, salt and pepper.
- Meanwhile, in a small bowl, cover the dried shiitake with the hot water. Let the mushrooms stand until softened, about 20 minutes. Discard the mushroom stems and thinly slice the shiitake caps.
- In a small nonstick skillet, heat 1 teaspoon of the vegetable oil. Add half of the beaten eggs, spreading them over the bottom of the pan. Cook over low heat until almost set, 30 seconds.
- In a large nonstick skillet, heat 1 tablespoon of the vegetable oil. Add the shrimp and cook over moderately high heat, stirring, until just cooked through, about 1 minute.
- Heat the remaining 2 teaspoons of vegetable oil in the skillet. Add the carrot, jicama, green beans and shiitake and cook over moderate heat, tossing, until the vegetables are softened, about 2 minutes.
- In a large saucepan, heat the remaining 1 quart of vegetable oil to 375°. Add the shallot rings and cook, stirring a few times, until browned and crisp, about 2 minutes.
- On a work surface, brush the edge of 1 spring roll wrapper with a little of the beaten eggs. Spread 1/3 cup of the shrimp-and-pork filling on the wrapper.
- Reheat the vegetable oil to 375°. Working in batches, fry the spring rolls, turning once or twice, until golden brown and crisp, about 2 minutes.
SHRIMP RICE PAPER ROLLS WITH PEANUT DIPPING SAUCE - THAI ...
From thaicaliente.com
5/5 (2)Total Time 20 minsCategory AppetizerCalories 147 per serving
- Combine all the ingredients in a bowl for the peanut sauce. If the peanut butter is refrigerated you'll need to microwave it for 15 seconds or so to get it softened. Add water 1 Tbsp at a time and keep whisking until desired consistency is reached. Set aside.
- Get a large microwavable bowl filled with water. Microwave for a minute to a minute 30 seconds. The water should be hotter than body temperature, but not boiling.
MINI PHYLLO CHICKEN SPRING ROLLS RECIPE BY ... - COOKEATSHARE
From cookeatshare.com
5/5 (1)Total Time 40 minsCuisine AsianCalories 129 per serving
- Carefully remove the seeds from the chili and chop finely, wearing rubber gloves to protect your hands, if necessary.
- Heat 2 tablespoons of the vegetable oil in a preheated wok. Add the onion, garlic and chili and stir-fry for 1 minute.
- Dice the chicken breast very fine, then add to the wok and fry over high heat, stirring constantly, until browned.
- Add the carrot, scallion and red bell pepper and stir-fry for 2 minutes. Add the the bean sprouts, stir in the sesame oil and let cool.
SHRIMP SPRINGROLLS - WITH A BLAST
From withablast.net
Reviews 2Estimated Reading Time 2 minsCategory Appetizer, SnackTotal Time 35 mins
- Add the Cabbage, Carrots, Soy Sauce, Spring Onions and Shrimp to the skillet – stir-fry until vegetables are tender but still crunchy – remove from heat and stir in the Sesame Seed – let cool
- Place a dollop of the Shrimp filling on a Spring Roll Wrapper – roll up as per the instructions on the packet
- Heat enough Oil to deep-fry in a skillet or saucepan over medium heat – Deep-fry the Springrolls in batches until done ( drain on paper towels as soon as each batch is done )
MINI SPRING ROLLS WITH CHICKEN FLOSS - RASA MALAYSIA
From rasamalaysia.com
5/5 (6)Total Time 40 minsCategory Chinese New YearCalories 111 per serving
- Cut each of the spring roll wrapper into 4 smaller pieces. Lay the wrapper on a flat surface. Add 1 teaspoon of the chicken floss at the center of the skin. Fold in the two sides and roll it up tightly. Seal the edges with the beaten egg. Repeat the same until all wrappers are used up.
- Heat up your wok with cooking oil. Once the oil is fully heated up, fry the mini spring rolls (in batches) on medium heat until golden brown, about 3 - 5 minutes.
- Dish out and drain the mini spring rolls on paper towels. Set aside to let cool. Make sure the spring rolls are completely cool before storing them in an airtight container.
FIRECRACKER SHRIMP RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
5/5 (1)Category Easy/MediumCuisine $10Total Time 40 mins
- Cut 10 spring roll sheets in half diagonally so you end up with 20 triangles. Keep them in their container until ready for use.
- Pat dry the shrimp. Using a knife, make a few nicks on the inside of the shrimp. This will help them to lay straight when you roll.
- Slightly Salt and Pepper the shrimp. Lightly Brush both sides of the shrimp in the sweet and sour sauce and let them sit 10 minutes.
- Lay the shrimp with the tail towards you on the spring roll triangle. Cover the shrimp with the right corner and roll tightly to the center, fold down the top corner and continue to roll. Dip your finger in water and lightly wet the third corner to seal the roll. Keep finished shrimp under a damp towel to keep from drying out, or put them in oil right away.
CHINESE NEW YEAR: SHRIMP AND VEGETABLE SPRING ROLLS ...
From fultonfishmarket.com
- Heat the oil a wok or large skillet or wok over medium-high heat. Add the ginger and garlic and cook, stirring, until aromatic but not brown, about 30 seconds. Add the cabbage and carrots and cook, stirring, until wilted, about 1 minute. Add the shrimp, scallions, mirin, soy sauce, pinch of salt and 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 5 minutes. Fold in the bean sprouts. Leave to cool another 10 minutes, then chop the mixture evenly and set aside.
- To assemble the spring rolls, place 1 spring roll wrapper on your work surface with a point facing you, like a diamond shape. Put 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 the beaten egg. Roll up tightly, pressing to seal the edge. Set the finished rolls, seam side down, to one side while you repeat with the remaining wrappers and filling.
- To fry the spring rolls, fill a large heavy-bottomed pot or Dutch oven with 3 inches of oil. Heat the oil over medium-high heat to 375ºF (to test, add a cube of bread to the oil - it should sizzle and start to turn lightly golden after 20-30 seconds). Fry the spring rolls in batches, about 5 at a time, until lightly golden, about 2 minutes. Remove with a slotted spoon to a paper towel-lined plate. Keep the spring rolls warm on a rack in a 250°F oven while you continue frying the remaining spring rolls. Serve with soy sauce and chili sauce.
CRISPY CHINESE FRIED SHRIMP SPRING ROLLS WITH KNORR
From cookwithknorr.com
Estimated Reading Time 1 min
FRIED SPRING ROLLS WITH SHRIMP FILLING - EAT SMARTER USA
From eatsmarter.com
Cuisine Asian, Thai, VietnameseTotal Time 40 minsServings 4
CLASSIC PORK AND SHRIMP EGG ROLLS RECIPE - VICE
From vice.com
Author Lucas Sin
FROZEN SPRING ROLLS IN AIR FRYER [TRADER JOE'S]
From airfryerhealthy.com
Cuisine ChineseTotal Time 10 minsCategory Appetizer, Side DishCalories 306 per serving
SHRIMP FLOSS ROLLS AKA SAMBAL UDANG KERING MINI ROLLS (虾米卷 ...
From guaishushu1.com
Estimated Reading Time 4 mins
MYANMAR HONEY FOOD SHRIMP ROLLS 188G - BEESHOPMM.COM
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MINI FRIED SHRIMP SPRING ROLLS | RECIPE IN 2021 | SHRIMP ...
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CHICKEN & SHRIMP SPRING ROLLS WITH PEANUT SAUCE
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THAI FRIED SHRIMP SPRING ROLLS - ALL INFORMATION ABOUT ...
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