SHRIMP SPRING ROLLS WITH HOISIN DIPPING SAUCE
Provided by Bon Appétit Test Kitchen
Categories Shellfish Vegetable Appetizer No-Cook Low Fat Quick & Easy Low Cal Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free
Yield Makes 4 appetizer servings
Number Of Ingredients 9
Steps:
- Mix first 4 ingredients in small bowl. Pour sauce into ramekin.
- Submerge 1 rice paper round in large bowl filled with room-temperature water. Let stand until soft and pliable but not limp, lifting occasionally to determine if soft, about 1 minute. Place softened round on work surface. Mound 2/3 cup coleslaw mix at end of round closest to you; sprinkle with 1 tablespoon cilantro and 2 teaspoons mint. Top with 4 shrimp halves, cut side down, in single layer. Fold in ends of round; roll up tightly into cylinder. Repeat with remaining ingredients to form 3 more rolls. Cut rolls diagonally in half; arrange on plate and serve with sauce.
SPRING ROLL DIPPING SAUCE
Serve as a dipping sauce with Asian-inspired dishes. This sauce is terrific with spring rolls or dumplings.
Provided by Jackie Smith
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 1h10m
Yield 4
Number Of Ingredients 8
Steps:
- Combine soy sauce, hoisin sauce, water, garlic, green onions, sesame oil, sugar, and ginger in a small mixing bowl. Mix well, adding additional hoisin sauce to thicken mixture to your desired consistency if needed. Cover the sauce and refrigerate for 1 to 2 hours to allow flavors to blend.
- Before serving, pour mixture into a small saucepan and heat. Serve warm.
Nutrition Facts : Calories 34.8 calories, Carbohydrate 5.6 g, Cholesterol 0.2 mg, Fat 0.9 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 0.1 g, Sodium 1031.5 mg, Sugar 3 g
VIETNAMESE SPRING ROLLS WITH DIPPING SAUCE
These Vietnamese spring rolls are the perfect recipe for beating the heat. Poached shrimp, rice noodles, herbs, and lettuce are rolled into a thin rice wrapper. Serve with the sweet and sour dipping sauce.
Provided by Allrecipes
Categories Appetizers and Snacks Wraps and Rolls
Time 1h25m
Yield 4
Number Of Ingredients 13
Steps:
- Whisk vinegar, fish sauce, sugar, lime juice, garlic, and red pepper flakes together in a small bowl. Set the dipping sauce aside.
- Fill a large bowl with room temperature water. Add rice vermicelli and soak for 1 hour.
- Bring a large pot of water to a boil. Drop in shrimp and cook until curled and pink, about 1 minute. Remove the shrimp and drain. Slice each shrimp in half lengthwise. Transfer rice vermicelli noodles to the pot of boiling water and cook for 1 minute. Remove and drain in a colander. Immediately rinse the vermicelli with cold water, stirring to separate the noodles.
- To assemble the rolls, dip 1 rice wrapper in a large bowl of room temperature water for a few seconds to soften. Place wrapper on a work surface and top with 4 shrimp halves, 1/4 of the chopped lettuce, 1/2 ounce vermicelli, and 1/4 each of the mint, cilantro, and Thai basil. Fold right and left edges of the wrapper over the ends of the filling and roll up the spring roll. Repeat with remaining wrappers and ingredients. Cut each roll in half and serve with dipping sauce.
Nutrition Facts : Calories 137.2 calories, Carbohydrate 22.5 g, Cholesterol 63.9 mg, Fat 0.7 g, Fiber 0.7 g, Protein 10.1 g, SaturatedFat 0.2 g, Sodium 1170.4 mg, Sugar 7.4 g
NON COOK HOISIN SPRING ROLLS
Most supermarkets now stock oriental ingredients, such as rice paper ingredients. Keep them as a store cupboard ingredient as they are great for a last minute starter or snack - or you do is soak them in hot water and then fill with your favourite ingredients. Be careful when handling them as they tear quite easily.
Provided by Lene8655
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place the rice paper wrappers in a heatproof bowl and cover with hot water, leave to soak for 5 minutes until soft and pliable.
- In a separate bowl, toss together the carrot, cucumber, salad onions and sesame seeds.
- Drain the rice paper on a clean tea towel and spread 1 Tsp of the hoisin sauce across the centre of each. Sprinkle with a few coriander leaves. Place the vegetables and then the chicken on top. Make sure that you don't over fill them as they may split if you do.
- Fold 2 sides in, then roll up to make a neat cylindrical shape. Serve immediately with extra hoisin sauce to dip into.
Nutrition Facts : Calories 211, Fat 7.6, SaturatedFat 1.9, Cholesterol 66.1, Sodium 343.3, Carbohydrate 11.3, Fiber 2, Sugar 5.8, Protein 23.6
SHRIMP SPRING ROLLS WITH HOISIN DIPPING SAUCE
Make and share this Shrimp Spring Rolls With Hoisin Dipping Sauce recipe from Food.com.
Provided by delaveagv001
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix the first 4 ingredients in small bowl . Pour into ramekin.
- Submerge 1 rice paper round in a large bowl filled with room temperature water. Let stand until soft and pliable but not limp, lifting occasionally to determine if soft, about 1 minute.
- Place soften round on work surface. Mound 2/3 cup of coleslaw mix at the end of round closest to you.
- Sprinkle with 1 T. cilantro and 2 teaspoons mint.
- Top with 4 shrimp halves,cut side down,in a single layer.
- Fold in the ends of round;roll up tightly into a cylinder.
- Repeat with the remaining ingredients to form 3 more rolls.
- Cut rolls diagonally in half; arrange on plate and serve with sauce.
Nutrition Facts : Calories 38.6, Fat 0.5, SaturatedFat 0.1, Cholesterol 18.4, Sodium 113.2, Carbohydrate 5.7, Fiber 1.5, Sugar 3.1, Protein 3.5
CHICKEN AND KUMQUAT SPRING ROLLS WITH HOISIN-CHILI SAUCE
Categories Chicken Appetizer Mint Basil Spring Kumquat Bon Appétit Dairy Free Peanut Free Tree Nut Free Kosher
Yield Makes 8 (appetizer) servings
Number Of Ingredients 11
Steps:
- Heat sesame oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken and onion to skillet and sauté 3 minutes. Stir in kumquats. Remove from heat. Cool. Stir in bean sprouts.
- Toss basil and mint in small bowl to combine. Dip 1 rice paper round into bowl of warm water until soft, about 10 seconds. Place on clean, moist kitchen towel to drain 1 minute. Repeat with another rice paper round. Place second round atop first round for double thickness. Top with a lettuce leaf, then place 1/8 of chicken-bean sprout mixture near lower edge of round. Sprinkle with 1/8 of herb mixture. Fold in sides of round, then roll up, starting near filling. Repeat with remaining rounds, lettuce leaves, chicken-bean sprout mixture, and herb mixture. (Can be made 3 hours ahead. Wrap in plastic and refrigerate.)
- Whisk hoisin sauce and chili-garlic paste in medium bowl to blend. Slice each roll diagonally into 4 pieces, for a total of 32 pieces. Pour sauce into individual shallow bowls and place in center of each of 8 plates; surround with spring rolls and serve.
- *Available at Asian markets, specialty foods stores and some supermarkets.
- **Thin Vietnamese or Thai wrappers made from rice flour and known as banh trang. Available at Asian markets.
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