SHRIMP SUMMER ROLLS
Provided by Food Network Kitchen
Time 1h10m
Yield 6 servings
Number Of Ingredients 21
Steps:
- Make the sauce: Grind the peanuts in a food processor. Heat the vegetable oil in a saucepan over medium heat. Add the curry paste and cook 1 minute. Add the fish sauce and cook 1 more minute. Add the ground peanuts and cook, stirring, about 4 minutes. Sprinkle in the sugar and cook 1 to 2 more minutes. Stir in the coconut milk, chicken broth and hoisin sauce. Reduce the heat to low and simmer until thick, about 20 minutes. Let cool.
- Make the rolls: Fill a saucepan with water and season with salt. Add the vinegar, sugar and peppercorns and bring to a boil over high heat. Add the shrimp and simmer until pink, 2 minutes. Drain and run under cold water. Peel the shrimp, then halve lengthwise and devein. Cover and chill.
- Cook the rice noodles as the label directs, then drain. Cut the cucumber and scallions into matchsticks and toss with 1 teaspoon salt in a bowl. One at a time, soak a rice paper wrapper in warm water until pliable, 30 seconds, then lay on a cutting board and pat dry. Arrange 3 shrimp halves across the middle of the wrapper; top with some noodles, herbs, cucumber, scallions and lettuce. Fold the bottom of the wrapper over the filling, then fold in the sides and roll up into a tight bundle. Cut in half; serve with the peanut sauce.
Nutrition Facts : Calories 197 calorie, Fat 10 grams, SaturatedFat 4 grams, Cholesterol 18 milligrams, Sodium 396 milligrams, Carbohydrate 22 grams, Fiber 2 grams, Protein 8 grams, Sugar 5 grams
SHRIMP SPRING ROLLS WITH PEANUT DIPPING SAUCE
Translucent sheets of rice paper hint at the fresh ingredients inside these little pouches. Because the paper is very fragile, make sure to buy extra to work with. Spring rolls can be made up to three hours before serving.
Provided by Food Network
Categories appetizer
Time 1h5m
Yield 8 servings
Number Of Ingredients 16
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.
THAI BASIL ROLLS WITH HOISIN-PEANUT SAUCE
Shrimp and pork - layered with rice noodles, bean sprouts, and herbs - all rolled together in a fresh rice wrapper and served with a hoisin-peanut sauce for dipping. Great for an appetizer or lunch!
Provided by ALONGENECKER
Categories Appetizers and Snacks Wraps and Rolls
Time 50m
Yield 12
Number Of Ingredients 12
Steps:
- Bring a medium stockpot of lightly salted water to a low boil. Cook shrimp 2 to 3 minutes, or until opaque. Drain, allow to cool slightly, and pat dry with paper towel. Peel, devein, and slice in half.
- Bring another stockpot of lightly salted water to a boil. Cook pork at a low boil for approximately 10 minutes, to an internal temperature of 145 degrees F (63 degrees C). Allow to cool, and slice into thin strips.
- Again, bring a stockpot of water to a boil. Cook noodles until tender, stirring occasionally, approximately 7 to 8 minutes. Strain, and rinse to prevent sticking.
- Fill a medium bowl with warm water. Dip each wrapper in water for about 30 seconds until soft and flexible. Lay wrapper on a flat surface, and place 2 basil leaves in center, side by side, about 2 inches from edge of wrapper. Lay 4 to 5 shrimp halves on basil, followed by a small amount of pork, then a small amount of noodles. Sprinkle with cilantro, mint, and top with bean sprouts. Starting at one end, roll the wrapper over once, fold both sides in toward center, and continue rolling as tightly as possible without tearing. The end result should be a roll approximately 1 to 1 1/2 inches thick.
- Warm hoisin sauce, peanut butter, and water in a saucepan over medium-high heat. Bring to a boil, and immediately remove from heat. Garnish sauce with chopped peanuts, if desired, and serve with rolls for dipping.
Nutrition Facts : Calories 194.8 calories, Carbohydrate 29.2 g, Cholesterol 38.2 mg, Fat 4.3 g, Fiber 1.7 g, Protein 9.6 g, SaturatedFat 0.9 g, Sodium 448.1 mg, Sugar 6.6 g
SHRIMP SUMMER ROLLS WITH PEANUT DIPPING SAUCE
Make and share this Shrimp Summer Rolls With Peanut Dipping Sauce recipe from Food.com.
Provided by AlmaG
Categories Lunch/Snacks
Time 30m
Yield 36 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 38.3, Fat 0.8, SaturatedFat 0.1, Cholesterol 24.8, Sodium 153.3, Carbohydrate 4.6, Fiber 0.4, Sugar 0.9, Protein 3.3
SHRIMP SUMMER ROLLS WITH ASIAN PEANUT SAUCE
These shrimp summer rolls are great, and taste even better if you want to oven-bake or fry them as well. It only takes about 20 minutes to make, so it is much quicker than take out. These come highly recommended, you may want to make a double batch.
Provided by Allrecipes
Categories Wraps and Rolls Appetizers
Time 25m
Yield 4
Number Of Ingredients 17
Steps:
- Preheat an outdoor grill or grill pan for medium-high heat.
- Place the shrimp in a bowl and toss with olive oil and salt and black pepper.
- Grill the shrimp on the preheated grill until opaque, 2 minutes per side. Remove from the grill and set aside.
- Combine the cabbage, carrot, garlic, 1 tablespoon ginger, teriyaki sauce, and lime juice in a bowl, stir well.
- Working with one at a time, wet rice paper with water and lay out on a clean surface. Place a quarter of the cabbage mixture in the center of the paper, top with a quarter of the shrimp. Shape the filling into a log shape and roll the rice paper around the filling, tucking the ends in as you go. Repeat with the remaining rice papers.
- Whisk together the peanut butter, teriyaki sauce, sesame oil, hot sauce, garlic, 1 tablespoon ginger, salt and pepper. Slice the rolls in half on an angle, and serve with the peanut sauce on the side.
Nutrition Facts : Calories 388 calories, Carbohydrate 17.2 g, Cholesterol 43.1 mg, Fat 30.3 g, Fiber 3 g, Protein 15.5 g, SaturatedFat 4.6 g, Sodium 1155.6 mg, Sugar 5.9 g
SHRIMP SUMMER ROLLS
A refreshing salad rolled up in rice paper is one of Vietnam's culinary treasures.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h
Yield Makes 20 rolls
Number Of Ingredients 9
Steps:
- Bring 1 inch water to a boil in a large, deep straight-sided skillet. Submerge shrimp; immediately remove from heat and cover. Let stand 3 minutes; drain. Let cool and peel. Cut in half lengthwise and devein. Shrimp can be stored in refrigerator up to 1 day.
- Place vermicelli in a baking dish and cover with 1 inch hot tap water. Let stand until water is tepid, about 30 minutes; drain. Vermicelli can be stored in refrigerator up to 1 day.
- Submerge cabbage and carrots in 2 separate bowls of ice water 30 minutes; drain. Place alongside cucumber, scallions, basil, shrimp, and noodles on a platter.
- Pour at least 1 inch warm water into a bowl slightly larger than spring-roll skins. Submerge 1 skin in warm water until pliable but still firm, about 10 seconds. (Replace warm water as necessary.) Transfer to a plate. Serve with dipping sauce and sambal oelek.
RAINBOW SUMMER ROLLS WITH PEANUT SAUCE
Make and share this Rainbow Summer Rolls With Peanut Sauce recipe from Food.com.
Provided by Food.com
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- For peanut sauce, chop peanuts into tiny bits and mix with vinegar, honey and salt.
- Slice and chop all the vegetables (except the thai basil and micro shiso leaves) into thin pieces (the carrots should be small, thin strips).
- Dip rice paper into warm water quickly then place on a hard surface.
- Sprinkle white sesame seeds on top of the rice paper.
- Place vegetables on the middle of the rice paper; for a better presentation, arrange it so the thai basil and micro shiso leaves are layer one, then place the thinly sliced beets and radishes, add avocado, and stack the carrots last.
- Roll the rice paper into a snug spring roll shape.
- Slice in half and serve with peanut sauce.
Nutrition Facts : Calories 201.7, Fat 12, SaturatedFat 1.7, Sodium 232.4, Carbohydrate 22.9, Fiber 4.9, Sugar 15.3, Protein 4.8
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