Shrimp Spring Rolls With Peanut Dipping Sauce 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.

SHRIMP SPRING ROLLS WITH PEANUT DIPPING SAUCE

Steps:

• To make the dipping sauce: combine the first 6ingredients in a small bowl and season, to taste, with red pepper flakes. Set aside.
• To make the rolls: in a large bowl combine the bean thread noodles, cabbage, carrots, green onion, and sesame seeds. Place the cilantro, mint and shrimp in separate work bowls nearby.
• To soften the rice paper, fill a pie plate or shallow baking dish with tepid water. Place 2 or 3 rice paper sheets in the water and allow to soak about 45 seconds to 1 minute. Remove 1 at a time and carefully stack between sheets of paper towels. Continue soaking and draining until you have softened 16 rice sheets.
• Turn over the stack and begin working from the bottom of the stack first. Place a softened rice paper sheet on a clean work surface. On the bottom third of the sheet, pile 1/4 cup of the noodle mixture. Just above the noodles, place a shrimp half, skin side down, and top with a cilantro leaf and mint leaf. Fold the bottom of the paper up and over the noodle mixture, then fold each side toward the center, rolling gently and as tightly as possible from the bottom until completely rolled. Place rolls seam side down on a plate and continue until all ingredients have been used.
• Keep assembled rolls under wet paper towels covered with plastic wrap. Store at room temperature up to 3 hours, do not refrigerate.

SHRIMP SUMMER ROLLS WITH PEANUT DIPPING SAUCE

Steps:

• Place rice sticks in large bowl; add enough hot water to cover.
• Let stand until softened, about 15 minutes.
• Drain.
• Cut into 6-inch lengths; set aside.
• Fill bowl with warm water.
• Add 1 rice-paper sheet and turn until beginning to soften, about 30 seconds (sheet will still be stiff in a few spots).
• Remove from water; drain on kitchen towel.
• Lay four shrimp halves, and a pinch of other ingredients onto bottom third of sheet.
• Leave about a half an inch free on the sides.
• Fold bottom of rice sheet over filling, then fold in ends and roll into tight roll.
• Place roll, seam side down, on plate.
• Repeat with remaining rice-paper sheets.
• Cover with damp paper towel and plastic wrap; chill.
• Cut each roll diagonally into thirds.
• Sauce: Heat peanut butter and hoisin in microwave or over medium heat, stir together, add a few tablespoons of water to get the desired consistency.

SHRIMP JICAMA SPRING ROLLS WITH CHILI PEANUT DIPPING SAUCE

Steps:

• In a medium bowl, toss the shrimp with 2 tablespoons of the canola oil and 1/2 teaspoon of kosher salt.
• In a large skillet or a wok, heat 2 tablespoons of the canola oil until small puffs of smoke begin to appear.
• Add the shrimp and stir-fry over high heat until just pink, about 1 minute. Transfer the shrimp to a medium bowl.
• Add the remaining 2 tablespoons of canola oil to the skillet.
• Add the shallot and garlic and stir-fry them until they are softened and fragrant, about 30 seconds.
• Add the jicama and cook, stirring, until crisp-tender, about 3 minutes. Add the wine and cook until slightly reduced, about 1 minute.
• Add the stock, fish sauce and sesame oil and bring to a boil. Simmer over moderate heat until the jicama is tender, but still slightly crunchy, about 4 minutes longer.
• Drain the jicama and add it to the shrimp. Let cool.
• Fill a glass pie plate with hot tap water.
• Working with 1 at a time, soak each rice-paper round in the water until pliable, 1 minute; transfer the round to a work surface and blot any excess water with paper towels.
• Set a piece of lettuce on the bottom third of the rice-paper round, followed by 1 basil leaf, a rounded tablespoon of the Chili-Peanut Sauce and a few chopped peanuts.
• Top with 4 to 5 pieces of jicama and 4 pieces of shrimp. Fold up the bottom as tightly as possible, then fold in the sides and roll up the package, forming a tight cylinder.
• Set the roll on a platter and cover with a damp paper towel and plastic wrap. Repeat with the remaining ingredients.
• CHILI PEANUT SAUCE DIRECTIONS.
• In a mini food processor, combine the cooked rice with the miso, peanuts, jalapeño, garlic, ketchup, oyster sauce, hoisin sauce, granulated sugar, chili sauce, lemon juice, sesame oil and rice vinegar.
• Process all of these ingredients until just combined.
• Add 2 tablespoons of the water and process until a coarse paste forms.
• Add 2 more tablespoons of water and process until the sauce has a smooth consistency similar to mayonnaise. Add more water if the sauce is too thick.