Crab And Shrimp Spring Rolls In Rice Paper Recipes

SHRIMP SPRING ROLLS

Steps:

• Score the shrimp on the underside in three equally spaced horizontal cuts. Press firmly on the shrimp to straighten.
• In a soup pot, combine 4 cups water, the wine, bay leaf, lime juice and salt and bring to a simmer. Turn off the heat, add in the shrimp and cover until the shrimp are pink, about 4 minutes. Scoop out the shrimp and shock in ice water to stop the cooking. Then drain and dry. Reserve the poaching liquid, keeping it hot but not simmering.
• Add the vermicelli to the hot poaching liquid (no need to simmer or boil the water because that may over cook the noodles). Cook until just al dente, about 8 minutes. Drain.
• Toss the carrots, cucumbers and red bell peppers with the rice wine vinegar and soy sauce.
• Dip each rice paper wrapper in warm water, one at a time, for a second (no longer or they will get too soft). The wrapper should still feel somewhat hard when you first start working with it. By the time you finish getting all of your fillings in, the wrapper will have continued to soften. Layer the first one with 2 shrimp, a basil leaf, jalapeno slice, some vermicelli and vegetables. Gently wrap like a tiny burrito and cut on the sharp bias. Serve with Peanut Dipping Sauce.
• Add the peanut oil to a small saute pan over medium heat and add the garlic. Cook for 1 minute, and then turn off the heat. Then add the peanut butter, hoisin, sambel olek and 3 tablespoons water and mix together. You may need to add a little extra water if the mixture is too thick. Garnish with the chopped peanuts.

VIETNAMESE RICE PAPER ROLLS (SPRING ROLLS)

Steps:

• Peanut Sauce: Combine the Peanut Dipping Sauce ingredients. Mix briefly (it won't come together), then microwave for 30 seconds. Mix again until smooth. Set aside to cool. Adjust sour with vinegar, salt with salt and spiciness to taste. Thickness can be adjusted with milk or water once cooled.
• Place vermicelli noodles in a bowl and cover with warm water for 2 minutes, then drain (or follow packet instructions).
• Peel the prawns, slice in half lengthwise and devein (watch video).
• Remove the crunchy core of the lettuce leaves (watch video).
• Tip - LETTUCE BUNDLE (Note 4): Place some vermicelli noodles and bean sprouts in a lettuce leaf, then roll it up, finishing seam side down. Repeat.
• Fill a large bowl with warm water. The bowl doesn't need to be large enough to fit the whole rice paper in one go.
• Place two rice papers together (if using 2). Note which side is the smooth side - this is supposed to be the outside of the spring roll. Submerge the rice papers into the water (both of them at the same time, together) for 2 seconds. If your bowl isn't large enough to fit the whole rice paper in one go, that's fine, just rotate it and count 2 seconds for each section you submerge into the water.
• Place both the rice papers (one on top of the other, they will stick together) on a board or the counter with the smooth side down.
• On the top part of the rice paper, place 3 prawns with a mint leaf in between, as per the photo below.
• Place the lettuce bundle with the seam side down onto the middle of the rice paper.
• Fold the left and right edges of the rice paper in, then starting from the bottom, roll up to cover the lettuce bundle. Then keep rolling firmly. The rice paper is sticky, it will seal itself.
• If you placed the ingredients on the rice paper as per the photo below, your rice paper rolls should look pretty with the prawn and mint leaves on the smooth side of the roll and the seam on the side or underside of the roll.
• Serve immediately with the peanut dipping sauce.

CRAB-AND-SHRIMP SPRING ROLLS IN RICE PAPER

Steps:

• To make the spring rolls, blanch the snow peas in boiling water for 1 minute. Drain and refresh under cold running water. Drain well and cut into fine julienne strips.
• Blanch the carrot in boiling water for 15 seconds, drain and refresh under cold running water.
• Place the snow peas, carrots, shrimp, crab meat, rice, jalapeno, garlic and ginger in a large bowl and toss. Add the lemon zest and juice and salt and toss to combine.
• Lay a large, clean cotton cloth or apron on a work surface. You will need 16 sheets of rice paper; discard any sheets that are cracked or have holes. Dip 1 sheet of rice paper in a bowl of warm water until it is pliable, about 15 seconds. Place on the cloth. Repeat with 3 more sheets of rice paper.
• Start with the first sheet of soaked rice paper and place 1/4 cup of the filling in a mound in the center. Fold the sides over the filling, then the ends, making a square package. Place the spring roll on a platter or in a shallow baking dish. Repeat until the filling is used. Cover with a damp cloth until ready to serve.
• To make the sauce, combine the sugar, nuoc mam, vinegar and water in a small saucepan. Place over medium heat and stir just until the sugar dissolves. Pour into a bowl and set aside at room temperature. (The rolls and sauce can be made several hours ahead.)
• To serve, spoon enough sauce onto 8 salad plates to cover just the bottom of the plate. Place 2 spring rolls in the center of each plate, turning them once in the sauce. Surround with the mesclun and then the mint leaves. Serve.

CRAB SUMMER ROLLS

Steps:

• For the sauce: In a small bowl, whisk together the vinegar, tamari, chili paste, ginger and 1 tablespoon water. Set aside to let the flavors marry for about 10 minutes.
• For the rolls: Meanwhile, in a medium bowl, toss the rice noodles with the sesame oil.
• Fill a pie pan with warm tap water. Working with one wrapper at a time, soak the rice paper in the warm water for about 30 seconds or until pliable. Lay a few pieces of cilantro and basil across the center of the wrapper. Top the herbs with some crab, followed by some of the red pepper and cucumber. Top with approximately 1/3 cup of the dressed rice noodles. Roll the edge closest to you over the filling, pulling tightly. Fold in the ends and continue to roll to seal. Store on a tray with a damp paper towel. Continue with the remaining wrappers and filling. Serve with the dipping sauce.

SPICY CRAB SPRING ROLLS

Steps:

• Shred crabmeat using 2 forks or in a food processor.
• Mix crabmeat, mayonnaise, and sriracha sauce together in a small bowl.
• Fill a shallow bowl with hot water to a depth of 2 inches. Dip 1 rice paper wrapper in the water for a few seconds to soften; set on a wooden cutting board or a clean, moist dish towel. Layer 1/4 of the cucumber, carrot, avocado, crabmeat mixture, and green onion in the bottom third of the rice paper.
• Pull bottom of the rice paper over the filling, using your fingers to prevent it from spilling out the sides. Fold opposing edges of the rice paper to overlap the filling; roll up tightly towards the top. Place roll seam-side down on a plate. Repeat with remaining rice papers and cucumber, carrot, avocado, crabmeat mixture, and green onion.