Shrimp Spring Rolls With Cucumber Yogurt Dip Food

FRESH VIETNAMESE SPRING ROLLS

Steps:

• Pick your dipping sauce of choice above and mix all the sauce ingredients together. Make sure to use warm water for the nuoc cham so that the sugar dissolves more easily.
• Taste the sauce and adjust the seasonings as necessary.
• I like to prepare the sauce before making the spring rolls so that the flavors have a longer time to develop.
• Fill a medium saucepan or small pot with water and bring it to boil on high heat (see note 6).
• Once the water boils, add the shrimp and cook for 2 minutes. Remove the shrimp from the water and let them cool for 5 minutes. Peel the shells from the shrimp.
• Lay a shrimp on its side on a chopping board. Gently press the shrimp down with one hand and use the other to slice the shrimp in half, horizontally (knife parallel to the chopping board). Repeat with the remaining shrimp.
• Fill a large saucepan or small pot with water and bring it to boil on high heat.
• Turn off the heat. Let the noodles sit in the hot water for about 5 to 8 minutes. Double check the package directions to see how long they should sit in hot water as the cooking time varies across different brands.
• Once the noodles have softened, drain and rinse the noodles under cold water. I like cutting the noodles with kitchen scissors several times so they are shorter and easier to grab.
• Fill a large bowl with lukewarm water to wet the rice paper sheets.
• Transfer all the vegetables, shrimp, herbs, and noodles into bowls and arrange them on your work top.
• Get a chopping board ready. Dip your hand in the water and brush water over the surface of the chopping board so that it is damp. I usually wet the surface again after every 2 spring rolls. Alternatively, lay a damp paper towel over your work surface.
• Quickly dip a sheet of rice paper in the lukewarm water to moisten the entire surface. This should take no longer than a few seconds.
• Lay the wet rice paper on your work surface. Place a piece of butter lettuce close to the bottom edge of the rice paper. Arrange a small pinch each of rice noodles, carrots, cucumber, red bell pepper, and mint leaves over the center of the lettuce leaf (see note 7).
• Arrange 3 pieces of shrimp about 1 1/2 to 2 inches below the top edge of the rice paper. Make sure that the orange/pink side is facing down.
• Grab the lower edge of the rice paper and lettuce and start rolling up the spring roll. Once you have reached the shrimp, fold in the left and right sides. Finish rolling up the spring roll all the way to the end.
• Repeat the rolling process with the rest of the ingredients. If the chopping board is looking dry, brush some water over the board.
• Serve the spring rolls with the dipping sauce.

FRESH SPRING ROLLS WITH SHRIMP FOR TWO

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.

FRESH SHRIMP SPRING ROLLS

Steps:

• Cover noodles with boiling water for 20 minutes. Drain and set aside.
• Heat oil in a skillet over medium-high heat. Add tofu strips; pan-fry until golden, 5 to 7 minutes per side. Remove from heat and let cool, about 10 minutes.
• Fill a large bowl with hot water. Dip one sheet of rice paper in the water for 20 seconds, then lay flat. Place 2 basil leaves, 2 cilantro leaves, 3 to 4 bean sprouts, a small handful of cucumber, carrot, lettuce, and onion, 2 shrimp, and 1 strip of tofu in rows across the middle of the rice paper. Fold the wrapper at both ends and roll tightly. Repeat with remaining ingredients.
• Combine chili sauce, soy sauce, and lemon juice in a small bowl for dipping sauce. Serve with spring rolls.

SHRIMP SPRING ROLLS WITH CUCUMBER-YOGURT DIP

Steps:

• For the Cucumber-Yogurt Dip: Combine all the ingredients in a small bowl. Cover and refrigerate until ready to use.
• For the Spring Rolls: In the bowl of a food processor, pulse together the shallot, garlic, and carrot until finely chopped. Add the mushrooms and pulse until coarsely chopped. Add the shrimp, sugar, soy sauce, salt, and pepper. Pulse until the shrimp is chopped into 1/4-inch pieces.
• Place a spring roll wrapper on a work surface. Brush the edges with the beaten egg. Place a heaped tablespoon of the filling about 1-inch from the closest edge of the
• wrapper. Spread the filling into a log, approximately 4 1/2-inches long and 1-inch wide. Place a heaped tablespoon of the cooked noodles on top. Fold the closest edge of the wrapper over the filling. Fold the right and left edges of the wrapper over the filling. Roll up the spring roll tightly and place, seam side down, on a parchment paper-lined baking sheet until ready to cook. Repeat with the remaining spring roll wrappers.
• In a high-sided saucepan, heat the vegetable oil over medium-high heat until it registers 375 degrees F on a deep-fry thermometer. Cook the spring rolls, in batches, for 2 to 3 minutes, turning occasionally, until golden brown. Drain on paper towels.
• Cut the spring rolls in half diagonally and transfer to a serving platter. Serve immediately with the Cucumber-Yogurt Dip.