Shrimp Spring Rolls

Rolling strategy needs some work - but Shrimp Spring Rolls nonetheless! I LOVE the @traderjoes pre made & @starofsiamil from @greencitymarket at Daly Plaza! So why not recreate something to satisfy? I ordered @star_anise_foods rice spring roll wrappers in my recent @thrivemarket box & these have been on my list since! Rolling spring rolls is literally an art... I need some practice (as seen in last video) but hey - trying something new! A few do overs never hurt anyone right? Cheers to practice & trying new things!

 
 

ingredients:

6 Rolls

  • 6 @star_anise_foods rice sheets

  • 18 large boiled shrimp, handful leafy greens (any type!)

  • 1/4 chopped cucumber

  • 1/3 cup shredded carrots

  • 1tbsp rice wine vinegar

  • 1/2 tbsp sesame oil + your fave dipping sauce (soy, ponzu, @huyfongfoods sriracha, ginger dressing, peanut sauce)

how to:

  1. chop cucumber & add in a bowl with carrots, rice wine vinegar & sesame oil. Let marinate & set aside

  2. make sure your shrimp are peeled, tail off, thawed if frozen (still cold). Boil a pot of water, once boiling drop cold shrimp in & boil 2 min until bright pink. Remove immediately into an ICE BATH *important* for 5 min. Remove from ice & pat dry

  3. fill a large bowl with warm water & line up ingredients

  4. dip 1 wrapper at a time in the warm water for 10-15 seconds to soften, remove and place on flat surface

  5. add 3 🍤 + 🥬 + 🥕&🥒. ROLL! Fold over, pinch the outer edges in & roll until closed! (Ps it’s kinda hard, it’s okay to redo if stuff falls out!)

  6. repeat 4&5 until done! Enjoy with favorite sauce! ~I like to make my own ginger soy: sauté 1/2 shallot in sesame oil, add garlic + scoop @the_ginger_people ginger, @huyfongfoods sriracha, & soy. Whisk over medium heat until bubbling (add small spoon of flour if you want to thicken!)

EntreesKorina SanchezComment