Shrimp And Brussels Sprout Spring Rolls With Sesame Ginger Dipping Sauce Recipes

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DIPPING SAUCE FOR SPRING ROLLS



Dipping Sauce for Spring Rolls image

Provided by Rachael Ray : Food Network

Categories     condiment

Time 5m

Yield 3/4 cup

Number Of Ingredients 6

3 tablespoons (3 splashes) rice wine vinegar
1/4 cup dark tamari soy sauce
1/2 teaspoon sugar
1 scallion, finely chopped
1 teaspoon toasted sesame oil, a drizzle
Spring rolls, storebought and heated according to package instructions

Steps:

  • Combine all ingredients in a medium bowl and transfer to a serving dish. Combine and serve with prepared frozen spring rolls.

SHRIMP SUMMER ROLLS WITH SESAME-GINGER SLAW



Shrimp Summer Rolls with Sesame-Ginger Slaw image

Sesame ginger dressing does double duty in these summer rolls, flavoring the shrimp and veggie filling and then serving as a dipping sauce. Skipping the usual vermicelli noodles, these are an even lighter take on Vietnamese summer rolls.

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

8 ounces large cooked, peeled and deveined shrimp, tails removed
3/4 cup Food Network Kitchen™ Inspirations Asian Style Sesame Ginger Dressing, plus more for dipping
4 cups coleslaw mix
4 scallions, finely chopped
1 cup cilantro leaves
1/2 cup chopped, roasted, salted peanuts
8 round rice paper wrappers
2 carrots, grated
1 Persian cucumber, cut into matchsticks
1 small red bell pepper, thinly sliced

Steps:

  • Halve the shrimp lengthwise and toss in a medium bowl with 1/3 cup of the Asian Style Sesame Ginger Dressing. Toss the coleslaw mix, scallions, cilantro and peanuts in a large bowl with the remaining dressing. Set aside while you assemble the summer rolls.
  • Fill a wide, shallow bowl with warm water. Dip a wrapper in the water until pliable, about 15 seconds. Place on your work surface and lay a row of shrimp down the center, leaving about an inch on each side. Top with some of the carrots, cucumbers and peppers. Fold the sides in and then roll up like a burrito. Repeat with the remaining wrappers and ingredients, keeping the finished rolls covered with a damp paper towel as you work.
  • Divide the slaw among 4 plates and place 2 summer rolls on each. Serve with more dressing for dipping.

SESAME GINGER BRUSSELS SPROUTS



Sesame Ginger Brussels Sprouts image

I LOVE Brussels sprouts! I usually roast them with garlic, olive oil and sea salt. This recipes sounds wonderful - from June 2007 GH. Haven't tried it yet but will this fall when they are back in season.

Provided by MA HIKER

Categories     Vegetable

Time 30m

Yield 4 cups, 8 serving(s)

Number Of Ingredients 7

2 (10 ounce) containers Brussels sprouts
2 tablespoons soy sauce (they recommend low-sodium)
2 teaspoons fresh ginger, peeled & grated
1 teaspoon sesame oil
1 tablespoon olive oil
1 large onion, cut in half & thinly sliced
2 tablespoons water

Steps:

  • Trim stems and any yellow leaves from Brussels sprouts. Cut each sprout lengthwise into quarters.
  • In a cup, stir together soy sauce, grated ginger and sesame oil.
  • Meanwhile, in nonstick 12-inch skillet heat olive oil over medium heat until hot. Add onion and cook about 5 minutes or until it begins to soften, stirring occasionally.
  • Increase heat to medium high, add Brussels sprouts and water; cover and cook about 5 minutes or until sprouts are beginning to soften and brown, stirring once.
  • Remove cover from skillet and cook about 5 minutes longer or until sprouts are tender-crisp, stirring frequently. Remove skillet from heat; stir in soy sauce mixture.

SHRIMP AND BRUSSELS SPROUT SPRING ROLLS WITH SESAME GINGER DIPPING SAUCE



Shrimp and Brussels Sprout Spring Rolls with Sesame Ginger Dipping Sauce image

Provided by Bobby Flay

Categories     appetizer

Time 55m

Yield 16 spring rolls

Number Of Ingredients 21

Canola oil
8 ounces shrimp, peeled, deveined and tails removed
Salt and freshly ground black pepper
Salt and freshly ground black pepper
2 cloves garlic, smashed and finely chopped
1/4 cup white wine
8 ounces Brussels sprouts, thinly sliced
1 Serrano chile, thinly sliced
1/4 cup dry roasted peanuts, chopped
1/4 cup Thai basil, chiffonade
16 spring roll wrappers
1 egg, whisked with 1 tablespoon water
Sesame Ginger Dipping Sauce, recipe follows
1/4 cup soy sauce
2 tablespoons honey
2 tablespoons thinly sliced scallions
2 tablespoons rice wine vinegar
1 tablespoon grated ginger
1 tablespoon sesame oil
1 red Thai bird chile, thinly sliced
Kosher salt

Steps:

  • Fill a high-sided, 5-quart pot halfway with canola oil. Preheat the oil over medium heat to 350 degrees F
  • Sprinkle the shrimp on both sides with salt and pepper. Coat a large saute pan with enough oil to coat the bottom and place on medium heat. Add the shrimp and saute, flipping once, until they begin to curl and turn opaque, 1 to 2 minutes. Add the garlic to pan halfway through and cook briefly, making sure not to burn. Deglaze the pan with the white wine and cook off the liquid. Remove from the heat and pour the contents onto a tray to cool.
  • Bring the pan back to the heat and add a little more oil. Add the Brussels sprouts, cook to sweat and then season with salt and pepper. Add the chiles and cook for another minute. Remove from the heat and set aside to cool. Place the cooked shrimp on the cutting board and run knife through it for a rough chop. Place into a mixing bowl. Mix in the Brussels sprouts, chopped peanuts and Thai basil. Season with salt and pepper.
  • To build the egg roll, lay the wrapper flat on the work surface like a diamond, with one corner facing you. Brush a little egg wash over the top corner and edges of the wrapper. Lay some of the stuffing in the bottom third of the wrapper in a horizontal log, leaving a 1-inch gap on either side. Fold the bottom corner over the stuffing, then fold the sides inside like an envelope and roll all the way to the top. Place the egg rolls on a sheet tray until ready to fry.
  • Fry the egg rolls in the oil until golden brown and crispy, 3 to 4 minutes. Remove from the oil carefully and place them on a paper-towel-lined sheet tray. Place on a platter and serve with the Sesame Ginger Dipping Sauce.
  • In a small bowl whisk together the soy sauce, honey, scallions, vinegar, ginger, oil and chiles. Add salt to taste.

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