Shrimp Summer Rolls Food

SHRIMP SUMMER ROLLS

Steps:

• Put 2 cups hot water in a large bowl and add the noodles. Soak them until softened but slightly resilient, 20 to 30 minutes. Drain them and pat dry on paper towels. Put in a bowl and cover.
• Combine 4 cups water, the ginger, lemon, soy sauce, sugar, bay leaves, green onions, garlic, salt, black pepper, and cayenne in a large saucepan. Bring to a boil. Season the shrimp with the Essence and add to the boiling water. Boil for 2 minutes, and then remove the pan from the heat and allow the shrimp to sit in the hot liquid for 2 minutes, or until cooked through. Using tongs or a slotted spoon, remove the shrimp from the water and let cool.
• When the shrimp are cool enough to handle, cut in 1/2 lengthwise. Fill a large bowl with hot water. Place a clean kitchen towel next to the bowl. Submerge 1 rice paper wrapper in the water and soak it until softened, about 1 minute. Carefully remove the rice paper from the water and lay it flat on the towel. In the center of the sheet, layer 1/8 of the soaked noodles, 4 lettuce pieces, about 20 sprouts, 4 shrimp halves arranged side by side in a row, 4 mint leaves, 4 cilantro sprigs, and 1/8 of the carrots. Pull the bottom up over the filling, fold over the sides, and roll up like an egg roll. Place seam side down on a plate and repeat the process with the remaining rice papers and filling. Serve immediately with your favorite dipping sauce.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

SHRIMP SUMMER ROLLS

Steps:

• Bring 1 inch water to a boil in a large, deep straight-sided skillet. Submerge shrimp; immediately remove from heat and cover. Let stand 3 minutes; drain. Let cool and peel. Cut in half lengthwise and devein. Shrimp can be stored in refrigerator up to 1 day.
• Place vermicelli in a baking dish and cover with 1 inch hot tap water. Let stand until water is tepid, about 30 minutes; drain. Vermicelli can be stored in refrigerator up to 1 day.
• Submerge cabbage and carrots in 2 separate bowls of ice water 30 minutes; drain. Place alongside cucumber, scallions, basil, shrimp, and noodles on a platter.
• Pour at least 1 inch warm water into a bowl slightly larger than spring-roll skins. Submerge 1 skin in warm water until pliable but still firm, about 10 seconds. (Replace warm water as necessary.) Transfer to a plate. Serve with dipping sauce and sambal oelek.

MANGO SHRIMP SUMMER ROLLS

Steps:

• Make sauce:
• Stir together all sauce ingredients in a small bowl until sugar is dissolved.
• Make rolls:
• Add shrimp to a 4- to 5-quart pot of boiling salted water then reduce heat and poach shrimp at a bare simmer, uncovered, until just cooked through, about 3 minutes. Transfer shrimp with a slotted spoon to a bowl of ice and cold water to stop cooking, then return shrimp cooking water to a boil. Chill shrimp in ice water 2 minutes, then drain and pat dry. Cut each shrimp in half lengthwise, deveining if necessary.
• Add noodles to boiling water and cook until just tender, about 3 minutes. Drain in a colander, then rinse under cold running water and drain well. Stir together vinegar, sugar, and salt in a large bowl until sugar is dissolved, then add noodles and toss to coat.
• Put a double thickness of paper towel on a work surface and fill a shallow baking pan with warm water. Check rice-paper rounds and use only those that have no holes. Soak 1 round in warm water until pliable, 30 seconds to 1 minute, then carefully transfer to paper towels.
• Arrange 3 shrimp halves (cut sides up) in a row across bottom third (part nearest you) of soaked rice paper. Spread 1/4 cup noodles on top of shrimp and arrange 3 cilantro leaves, 3 mint leaves, 8 cucumber matchsticks, 6 scallion strips, and 10 mango matchsticks horizontally on top of noodles. Fold bottom of rice paper over filling and begin rolling up tightly, stopping at halfway point. Arrange 3 more mint leaves and 3 more cilantro leaves along crease, then fold in ends and continue rolling. Transfer summer roll, seam side down, to a plate and cover with dampened paper towels. Make 7 more rolls in same manner and serve, whole or halved diagonally, with dipping sauce.
• *Available at Asian markets and ethnicgrocer.com (866-438-4642).

SHRIMP SUMMER ROLLS

Steps:

• Bring a medium saucepan of water to a rolling boil over high heat. Drop the shrimp into the water and cook until they turn pink and opaque, 1 to 2 minutes. Drain in a colander and rinse with cold water until the shrimp are cool. Peel the shrimp, slice them in half lengthwise, and devein if necessary.
• Bring a medium saucepan of water to a rolling boil over high heat. Drop in the rice noodles. Remove the pan from the heat and let stand for 8 to 10 minutes, gently lifting and stirring the noodles now and then as they soften, to cook them evenly and to keep them from clumping. Drain the noodles in a colander and rinse them with cold water to stop the cooking. You should have about 4 cups cooked noodles.
• Arrange the noodles, rice paper wrappers, lettuce, herbs, scallions, and cooled filling (shrimp, beef, chicken, or tofu) around a large cutting board or tray set before you. Have a platter nearby for the finished rolls.
• You'll need a skillet of very warm water to soften the rice paper, and a cutting board or tray to lay it on.
• Fill a large skillet halfway with very warm water. Slide a sheet of rice paper into the water and press gently to submerge it until it becomes very pliable, 15 to 30 seconds. Remove the rice paper carefully, shaking gently to help excess water drain off, and lay it before you on a cutting board or tray. (If the water becomes too cool to soften the paper, reheat it briefly on the stove.)
• Starting on the lowest third of the wrapper and working away from you, line up a narrow tangle of noodles (about 1/4 cup), a row of lettuce strips (about 1/4 cup), 5 to 7 good-size mint leaves, a row of cilantro or basil leaves, and a row of scallion strips. Leave about 1 inch of empty space along the wrapper's bottom and side edges.
• Starting from the edge closest to you, roll the wrapper up and over the fillings. Stop after the first turn to tuck and compress everything snugly into the wrapper. Once the first turn is good and tight, fold the right and left sides of the wrapper in onto the roll, closing off the ends, as though making an envelope.
• Just above the cylinder you've already rolled, lay four shrimp halves, pink side down, a few strips of chicken, or one strip of beef or tofu. Roll the wrapper tightly, all the way to the top, and press the seam closed. If the wrapper is too dry to stick, dip your finger in the water and run it along the paper to moisten and then press the seam closed. Set the roll, seam side down, on the platter. Continue to fill and roll up the rice paper sheets until you've made 16 rolls. (Dont let the finished rolls touch one another or they'll stick.) Serve immediately (or drape a damp dishtowel over the rolls, wrap the platter tightly in plastic, and serve within two hours.)

SUMMER ROLLS

Steps:

• Add the water to a pot and bring it to a boil. Add the rice noodles and cook per the package instructions, stirring occasionally. Drain and rise under cold water, set aside.
• Combine all the ingredients for the Hoisin-Peanut Sauce together in a small bowl. Whisk it to mix well. Transfer to a dip bowl and garnish with the peanuts.
• In another small pot, bring some water to boil. Cook the shrimp for about 1 minute, or until the shrimp are completely cooked. Drain, let cool, and slice in half lengthwise. Set aside.
• Divide the vermicelli, shrimp, lettuce and carrot into 6 equal portions.
• To assemble the summer rolls, dip one sheet of the rice paper in a big bowl of water. Shake off the excess water and quickly transfer it to a clean, dry and flat working surface, for example, kitchen countertop or a chopping board.
• Place the rice noodles on the bottom part of the rice paper.
• Add the sliced lettuce and carrots.
• Place 3 shrimp halves on top.
• Fold the bottom side of rice paper over the filling securely, then fold the left and right sides of the rice paper over the filing. Make sure the filling is secured tightly.
• Continue to roll the summer roll over, as pictured below. Repeat the same until everything is used up.
• Cut the Summer Rolls diagonally in the middle into halves, place them on a platter, and serve immediately with the Hoisin-Peanut Sauce.

COCONUT SHRIMP SUMMER ROLLS

Steps:

• To Make Dipping Sauce:.
• In a bowl, combine apricot jelly, crushed pineapple, apple cider vinegar and red pepper flakes.
• To Make Coleslaw:.
• In a food processor, add water, olive oil, scallions, cilantro, garlic, salt and lime juice. Pulse until combined.
• Then add sour cream and pulse again.
• In a bowl, add chopped green and purple cabbage.
• Drizzle olive oil mixture over the cabbage and mix well.
• To Make Coconut Shrimp:.
• In a bowl, whisk beer, egg, milk, flour, baking powder, and salt.
• Dip peeled, headless shrimp in the batter.
• Then coat with coconut flakes.
• Fry the breaded shrimp in hot oil until the coconut flakes are golden bown.
• Place shrimp on a drying rack over a sheet tray to allow the excess oil to drip off. Let cool.
• Assembling the Roll:.
• On a sheet of moistened rice paper, place a scoop of coleslaw in the middle, edge of the paper (think of it as about 1/3 in from the edge). Then roll and fold until the top of the coleslaw is covered by the rice paper.
• After the shrimp cools down and excess oil drips off onto the rack, place two shrimp on the roll and continue to wrap until the shrimp is sealed well.
• Slice in half and serve with the dipping sauce.

SHRIMP SUMMER ROLL

Steps:

• Make the summer rolls: Place noodles in a heatproof baking dish, cover with hot water, soak 8 to 10 minutes, drain, and rinse under cold water.
• Place 1/2 inch of cool water in a pie plate. Submerge a spring roll skin in water for 10 seconds. Remove from water and transfer to a clean work surface. Place 4 shrimp halves, cut side up, in a straight row across lower third of spring roll skin. Top shrimp with a few basil leaves, a few tablespoons of shredded cabbage, a pinch of carrots, and 1/3 cup rice noodles.
• Carefully lift edge of spring roll skin nearest you up and over filling. Fold sides over filling and continue to roll away from you until edges are sealed. Transfer summer roll to a platter, cover with a damp paper towel, and continue building remaining rolls.
• Make the dipping sauce: In a medium bowl, whisk garlic, jalapeno, sugar, lime juice, fish sauce, and scallion to combine. Transfer to dipping bowls and garnish with sliced scallion tops. Serve with summer rolls.

SHRIMP SUMMER ROLLS

Steps:

• Make the sauce: Grind the peanuts in a food processor. Heat the vegetable oil in a saucepan over medium heat. Add the curry paste and cook 1 minute. Add the fish sauce and cook 1 more minute. Add the ground peanuts and cook, stirring, about 4 minutes. Sprinkle in the sugar and cook 1 to 2 more minutes. Stir in the coconut milk, chicken broth and hoisin sauce. Reduce the heat to low and simmer until thick, about 20 minutes. Let cool.
• Make the rolls: Fill a saucepan with water and season with salt. Add the vinegar, sugar and peppercorns and bring to a boil over high heat. Add the shrimp and simmer until pink, 2 minutes. Drain and run under cold water. Peel the shrimp, then halve lengthwise and devein. Cover and chill.
• Cook the rice noodles as the label directs, then drain. Cut the cucumber and scallions into matchsticks and toss with 1 teaspoon salt in a bowl. One at a time, soak a rice paper wrapper in warm water until pliable, 30 seconds, then lay on a cutting board and pat dry. Arrange 3 shrimp halves across the middle of the wrapper; top with some noodles, herbs, cucumber, scallions and lettuce. Fold the bottom of the wrapper over the filling, then fold in the sides and roll up into a tight bundle. Cut in half; serve with the peanut sauce.

SHRIMP SUMMER ROLLS WITH PEANUT DIPPING SAUCE

Steps:

• Place rice sticks in large bowl; add enough hot water to cover.
• Let stand until softened, about 15 minutes.
• Drain.
• Cut into 6-inch lengths; set aside.
• Fill bowl with warm water.
• Add 1 rice-paper sheet and turn until beginning to soften, about 30 seconds (sheet will still be stiff in a few spots).
• Remove from water; drain on kitchen towel.
• Lay four shrimp halves, and a pinch of other ingredients onto bottom third of sheet.
• Leave about a half an inch free on the sides.
• Fold bottom of rice sheet over filling, then fold in ends and roll into tight roll.
• Place roll, seam side down, on plate.
• Repeat with remaining rice-paper sheets.
• Cover with damp paper towel and plastic wrap; chill.
• Cut each roll diagonally into thirds.
• Sauce: Heat peanut butter and hoisin in microwave or over medium heat, stir together, add a few tablespoons of water to get the desired consistency.