Summertime Spring Rolls
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5
3 reviews
Excellent
Summertime Spring Rolls
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Whether you're entertaining or relaxing, this recipe hits the spot.
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Ingredients
- 15 Shrimp 21-25/lb. size
- soy sauce as needed for marinating shrimp
- black pepper to taste
- sesame oil as needed for sautéing, light
- 12 rice paper wrapper round
- 2 ounces rice noodles fine
- bean sprout as needed
- cilantro chopped, to taste
- cucumber julienne,as needed (optional)
For the Dipping Sauce
- 3 ounces soy sauce
- 2 tablespoons ponzu sauce
- 2 tablespoons rice wine vinegar
- 2 teaspoons hot chile oil
- 1 tablespoon sesame oil dark
- 1 tablespoon fish sauce
Instructions
- Clean and de-vein the shrimp. Cut the shrimp in half lengthwise and then cut each half crosswise to produce four pieces, totaling 60 pieces.
- Place the shrimp in a bowl with some soy sauce and black pepper. Allow it to marinate for about 15 minutes.
- Heat the light sesame oil in a pan until very hot and quickly sauté the shrimp, being careful not to overcook. Remove shrimp and reserve.
- Place a rice paper wrapper in water for about 15 seconds or so. Remove the wrapper with both hands and lay flat on a clean towel to dry somewhat and then onto a plastic cutting board.
- Place five pieces of shrimp on the bottom third of the wrapper, followed by some rice noodles, bean sprouts, cilantro and cucumber.
- Roll the wrapper as described above. Eyeball the amounts of the noodles, bean sprouts, cilantro and cucumber so that they are equally divided over the 12 rolls.
- Finish wrapping the remaining rolls and serve with the sauce below.
Spring Roll Dipping Sauce
- Simply whisk the ingredients together in a small bowl.
- Additional optional ingredients include minced ginger, garlic, Thai chilis, cilantro, and sugar.
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User Reviews
Overall Rating
5
3 reviews
Excellent
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