Shrimp Spring Rolls With Cucumber Yogurt Dip Recipes

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SEARED GARLICKY SHRIMP FRESH SPRING ROLLS



Seared Garlicky Shrimp Fresh Spring Rolls image

A fresh spring roll DIY bar is fabulous for parties and get-togethers--familiar yet a little unexpected. I've been known to use the pretty array of veggies--like bright peppers and green herbs--as a stand-in for flowers! Set out a variety of condiments in cute bowls, a stack of small plates and sit back and let your friends roll with it.

Provided by Food Network

Categories     appetizer

Time 45m

Yield twelve 8 1/2-inch fresh spring rolls

Number Of Ingredients 29

1 cup sugar snap peas
1 ear sweet corn
2 red bell peppers, seeded and sliced into long, thin strips
1 1/2 cups shredded carrots
1 1/2 cups bean sprouts
1 cup snow peas, sliced on the diagonal into thin strips
2 tablespoons sesame oil
1 small yellow onion, very finely chopped
15 shiitake mushrooms (5 ounces), stems removed, caps very finely chopped, or 7 dried shiitake mushrooms covered in boiling water for 5 minutes, drained and chopped
2 cloves garlic, minced
1 tablespoon freshly grated ginger
8 ounces peeled and deveined small shrimp (see Cook's Note)
1 teaspoon reduced-sodium soy sauce or tamari
Twelve 8 1/2-inch round rice paper wrappers (available in Asian markets and the produce section of some supermarkets)
1/4 cup basil leaves
1/4 cup cilantro leaves
2 tablespoons toasted sesame seeds
2 scallions sliced on the bias
Hot sauce (I like Sriracha)
Citrus Ponzu Sauce, recipe follows, for dipping
Spicy Miso Dip, recipe follows, for dipping (optional)
1/4 cup reduced-sodium soy sauce or tamari
3 tablespoons rice wine vinegar
1 teaspoon freshly grated orange zest
1 teaspoon sugar, optional
1/2 cup olive oil mayonnaise or vegan mayonnaise
1 tablespoon red or white miso
1 tablespoon Sriracha
2 tablespoons thinly sliced scallions, sliced on the bias

Steps:

  • For the vegetables: Bring a medium saucepan of water to a boil. Blanch the sugar snap peas in the boiling water for 2 to 3 minutes. Drain and shock in ice water. Slice on the diagonal into thin strips. Set aside.
  • Grill or broil the corn with some sesame oil and a touch of miso, and then slice the kernels off the cob. Set aside.
  • For the garlicky shrimp filling: Heat the oil in a large skillet or wok over medium-high heat. Add the onions and cook, stirring, until they start to soften, 1 to 2 minutes. Add the mushrooms and cook, stirring often, until softened, about 3 minutes. Stir in the garlic and ginger and cook, stirring often, until the garlic is fragrant, about 1 minute. Add the shrimp and soy sauce and cook, stirring often, until the shrimp curl and become opaque, 1 to 2 minutes. Transfer to a medium serving bowl and set aside to cool. (Refrigerate if you're not using the filling within 30 minutes.)
  • For the fresh spring rolls: Dip a wrapper in a large shallow bowl of warm water for 10 seconds. Remove from the water and lay it flat on a dampened cutting board. Place 1 tablespoon of the shrimp filling on the bottom edge of the wrapper. Slightly spread it out horizontally to cover the lower third of the wrapper. Make sure to leave a 1-inch border at the edge of the wrapper and sprinkle with some of the vegetables, as desired, taking care not to overstuff. Sprinkle with some of the basil, cilantro, sesame seeds, scallions and hot sauce, to taste. Fold the sides over the filling and then fold the bottom up and over the filling, rolling the roll tightly. Place it seam-side down and cut in half diagonally. Repeat with the remaining wrappers and fillings. Serve with the Citrus Ponzu Sauce and Spicy Miso Dip, for dipping.
  • Whisk together all of the ingredients in a small bowl.
  • Whisk together all of the ingredients in a small bowl.

CUCUMBER-YOGURT DIP



Cucumber-Yogurt Dip image

A cousin to Greek tzatziki, Ana Sortun's easy-to-make Turkish cucumber-yogurt dip includes a twist: dried mint. Serve with crackers and veggies as an appetizer, or (our favorite) dollop it on crispy potato latkes.

Provided by Ana Sortun

Categories     condiment

Time 15m

Yield 6 servings

Number Of Ingredients 9

1 clove garlic
1 tablespoon lemon juice
kosher salt
3/4 cup English cucumber
2 scallions
2 tablespoons chopped parsley
1 cup whole milk Greek yogurt
1/2 teaspoon dried mint
1 tablespoon extra-virgin olive oil

Steps:

  • Cut the garlic clove in half and place the halves at the edge of the cutting board. Use the dull side of your chef's knife to cut the garlic almost to a mash, then use the sharp side to mince it. Put the garlic and lemon juice in a small bowl along with a pinch of salt to remove the raw taste from the garlic and lightly pickle it.
  • Chop the cucumber, scallions, and parsley and add them to the garlic.
  • Finish by mixing in the yogurt, dried mint, and olive oil. Season with salt and serve with crudités, pita, or latkes.

SHRIMP SPRING ROLLS



Shrimp Spring Rolls image

These crunchy, delicate spring rolls can be fried and frozen for up to 2 weeks. Just let them come to room temperature, then reheat in a 400 degree F oven. The sweet-and-spicy sauce can be used for other fried goodies, like shrimp or chicken tenders. Look for spring roll pastry wrappers, which are slightly different from eggroll and wonton wrappers, in the freezer section of Asian specialty markets.

Provided by Food Network Kitchen

Categories     appetizer

Time 1h15m

Yield 35 or 36 rolls

Number Of Ingredients 20

1/3 cup sugar
1 1/2 teaspoons ketchup
1 1/2 teaspoons rice wine vinegar
1 1/2 teaspoons Sriracha
3/4 teaspoon cornstarch
1 tablespoons vegetable oil
2 teaspoons grated ginger
2 cloves garlic, minced
1 cup finely chopped green cabbage
1/2 carrot, shredded (about 1/2 cup packed)
6 ounces small shrimp, finely chopped
3 scallions, thinly sliced on the diagonal
2 tablespoons mirin
1 tablespoons soy sauce
Kosher salt and freshly ground black pepper
1/2 teaspoon toasted sesame oil
1/2 cup mung bean sprouts
9 large sheets spring roll pastry wrappers, cut into quarters (See Cook's Note)
1 large egg, beaten
Peanut or canola oil, for frying

Steps:

  • For the sauce: Whisk together 1/3 cup water, the sugar, ketchup, vinegar, Sriracha and cornstarch in a small saucepan over medium-high heat, and bring to a boil. Remove from the heat when the sauce begins to thicken, 30 to 45 seconds. Let cool.
  • For the spring rolls: Meanwhile, heat a large skillet or wok over medium-high heat. Add the oil, ginger and garlic, and cook, stirring constantly, until aromatic, about 30 seconds. Add the cabbage and carrots, and cook, stirring, until wilted, about 1 minute. Add the shrimp, scallions, mirin, soy sauce, 1/4 teaspoons salt and a few cracks of black pepper, and cook, stirring, until the shrimp turn pink, about 2 minutes. Remove from the heat, and stir in the sesame oil. Let the mixture cool for 15 minutes. Fold in the bean sprouts. When completely cool, roughly chop the mixture and set aside.
  • Put 1 spring roll wrapper on a work surface with a point facing you (it should be a diamond shape). Put about 1 tablespoon of the shrimp mixture in the center of the wrapper, and spread to make a 1-inch log. Fold the bottom of the wrapper over the filling, rolling tightly to keep the spring rolls firm. Fold the sides of the wrapper over the filling. Brush the top edge of the wrapper with egg. Roll up tightly, pressing to seal the edge. Put finished rolls, seam-side down, on a plate or baking sheet until ready to fry. Repeat with the remaining wrappers and filling.
  • Fill a large heavy-bottomed pot or Dutch oven with 3 inches of oil, and attach a deep-fry thermometer to the side. Heat the pot over medium-high heat to 375 degrees F. Fry the spring rolls in batches, 4 or 5 at a time, until lightly golden, about 2 minutes. Remove with a slotted spoon to a paper towel-lined plate to absorb excess oil. Serve with the dipping sauce.

SEAFOOD SPRING ROLLS 'STICKS' WITH A CITRUS DIPPING SAUCE



Seafood Spring Rolls 'Sticks' with a Citrus Dipping Sauce image

Provided by Ming Tsai

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 16

2 cups master seafood mixture (see seafood Shumai recipe)
1 package lumpia wrappers
1 egg with 2 ounces of water
1 lemon, juiced
1 lime, juiced
1/4 cup thin soy sauce
1/8 cup mint leaves, chiffonade
1 pound rock shrimp, diced
1 pound Chilean sea bass, diced
1 pound bay scallops, diced
1 egg
1 tablespoon minced ginger
1 teaspoon sesame oil
1/2 cup chopped scallions
1/4 cup chopped cilantro
Salt and white pepper

Steps:

  • Lay out a lumpia wrapper with corner facing you. Place a small mound of the seafood mixture at the bottom, moisten edges with egg wash, and roll bottom corner towards the middle. Roll very long and thin spring roll 'sticks.' Fold in both sides and continue rolling. Finish roll and let rest. Deep fry at 350 degrees F until golden brown, about 5 minutes. Drain on paper towels. Mix together citrus juices, soy sauce and mint.
  • Slice spring rolls in half on the bias and place on a lined plate with mint sprigs. Serve with small bowl of dipping sauce.
  • In a food processor, add shrimp, bass, scallops, egg, ginger, and sesame oil. Pulse only a little bit to bring ingredients together. Transfer to a large bowl and fold in scallions and cilantro. Season with salt and pepper.

CUCUMBER-DILL SHRIMP DIP



Cucumber-Dill Shrimp Dip image

"This is a favorite standby of mine when I need a quick appetizer," says Kathryn Goecke of Montrose, Colorado. The creamy dill dip, with chunks of shrimp and cucumber, makes a nice change from the standard shrimp and cocktail sauce.

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 8 servings.

Number Of Ingredients 7

3/4 cup reduced-fat sour cream
4 ounces reduced-fat cream cheese, cubed
1 tablespoon snipped fresh dill or 1 teaspoon dill weed
1/4 teaspoon salt
6 ounces cooked medium shrimp, peeled and deveined
3/4 cup diced unpeeled cucumber
Assorted fresh vegetables or assorted crackers

Steps:

  • In a large bowl, beat the sour cream, cream cheese, dill and salt until blended. Set aside three shrimp and 2 tablespoons cucumber for garnish. , Finely chop the remaining shrimp; add to sour cream mixture. Add remaining cucumber. Garnish with reserved shrimp and cucumbers. Refrigerate for at least 1 hour. Serve with vegetables or crackers.

Nutrition Facts : Calories 82 calories, Fat 5g fat (3g saturated fat), Cholesterol 45mg cholesterol, Sodium 158mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges

SHRIMP SPRING ROLLS



Shrimp Spring Rolls image

I began making these egg rolls in college in my Food Science course, and I have made them countless times since with my own student. For best results, make sure the filling is cool before placing it into wrappers and the oil is hot-the egg rolls should sizzle when put into oil. -Laura Bakker, Omaha, Nebraska

Provided by Taste of Home

Categories     Appetizers

Time 50m

Yield 1 dozen (1 cup sauce).

Number Of Ingredients 25

1/2 cup packed brown sugar
1 tablespoon cornstarch
1/4 teaspoon chicken bouillon granules
1/2 cup cold water
1/2 cup red wine vinegar
1/2 cup finely chopped green pepper
1 jar (2 ounces) diced pimientos, drained
1 tablespoon reduced-sodium soy sauce
2 garlic cloves, minced
1/2 teaspoon minced fresh gingerroot
SPRING ROLLS:
2 teaspoons cornstarch
1/2 teaspoon sugar
1/4 teaspoon salt
2 tablespoons reduced-sodium soy sauce
3/4 pound uncooked medium shrimp, peeled, deveined and chopped
2 garlic cloves, minced
4 teaspoons canola oil, divided
2 cups finely shredded cabbage
1 cup finely chopped fresh mushrooms
1/2 cup finely chopped water chestnuts
1/2 cup shredded carrot
4 green onions, thinly sliced
12 egg roll or Chinese spring roll wrappers (6-8 inches)
Oil for deep-fat frying

Steps:

  • In a small saucepan, combine the brown sugar, cornstarch and bouillon granules. Whisk in water and vinegar until smooth. Add the green pepper, pimientos, soy sauce, garlic and ginger. Bring to a boil. Cook and stir for 2 minutes or until thickened; set aside., In a small bowl, combine the cornstarch, sugar and salt. Stir in soy sauce until smooth; set aside., In a large skillet or wok, stir-fry shrimp and garlic in 1 teaspoon oil until shrimp turns pink. Remove and keep warm., Stir-fry the cabbage, mushrooms, water chestnuts and carrot in remaining oil for 2-3 minutes or until carrot is crisp-tender., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add shrimp and green onions; set aside to cool., With one corner of egg roll wrapper facing you, place 1/3 cup shrimp mixture just below center of wrapper. Cover remaining wrappers with a damp paper towel until ready to use. Fold bottom corner over filling. Moisten remaining edges of wrapper with water. Fold side corners toward center over filling. Roll spring roll up tightly, pressing at tip to seal. Repeat., In an electric skillet or deep fryer, heat oil to 375°. Fry spring rolls, a few at a time, for 3-5 minutes or until golden brown, turning occasionally. Drain on paper towels. Serve with sauce.

Nutrition Facts : Calories 270 calories, Fat 12g fat (1g saturated fat), Cholesterol 37mg cholesterol, Sodium 438mg sodium, Carbohydrate 33g carbohydrate (10g sugars, Fiber 2g fiber), Protein 9g protein.

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