SPRING ROLLS WITH SHRIMP, RED RICE AND HERBS
On the surface this looks like a classic spring roll, with the shrimp beautifully displayed against the thin rice flour wrapper. Inside, though, red jasmine rice replaces the traditional rice noodles, and the vegetables are seasoned. You can find red jasmine rice at Whole Foods, distributed by Alter Eco. Bhutanese rice or brown rice may be substituted if you can't find it
Provided by Martha Rose Shulman
Categories appetizer, side dish
Time 15m
Yield 8 spring rolls
Number Of Ingredients 13
Steps:
- Toss the rice with 1 tablespoon of the rice vinegar and the soy sauce
- Place the shredded carrots, peppers, sesame seeds and chopped herbs in a large bowl and toss with 2 tablespoons of the rice vinegar and salt to taste. Place the lettuce in another bowl and toss with the remaining vinegar and salt to taste.
- Fill a bowl with warm water and place a spring roll wrapper in it just until it is pliable, about 30 seconds. Remove from the water and drain briefly on a kitchen towel. Place the wrapper on your work surface in front of you and arrange several whole mint, cilantro and basil leaves, vein side up, on the wrapper. Arrange 3 shrimp halves, cut side up, down the middle of the wrapper, leaving a 2-inch margin on the sides. Top with a handful of the carrot mixture, then with a handful of lettuce. Place a handful of rice over the lettuce. Fold the sides in, then roll up the spring rolls tightly, squeezing the filling to get a tight roll. Refrigerate until ready to serve. Serve with a dipping sauce of your choice.
Nutrition Facts : @context http, Calories 280, UnsaturatedFat 1 gram, Carbohydrate 59 grams, Fat 1 gram, Fiber 3 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 329 milligrams, Sugar 2 grams, TransFat 0 grams
RICE PAPER ROLLS WITH SHRIMP AND FRESH HERBS
A quick and simple way to make Thai-style rice paper rolls at home.
Provided by WYERA
Categories Wraps and Rolls Appetizers
Time 1h5m
Yield 12
Number Of Ingredients 14
Steps:
- Bring a pot of water to a boil. Remove from the heat and add vermicelli noodles. Let noodles soak until they're tender, about 5 minutes. Drain and let cool, about 10 minutes.
- Slice shrimp in half lengthwise.
- Place a rice paper sheet in hot water for about 4 seconds. Remove, shake off excess water, and transfer to a clean, flat surface. Starting with the shrimp, layer the other roll ingredients carefully at the top of the wrapper (leaving about 2/3 of the wrapper below the contents). Fold the left and right edges in and over the filling. Starting from the top, fold the wrap tightly.
- Repeat the wetting, filling, and wrapping process to make remaining rolls until out of ingredients.
- Mix mirin, tamari, rice vinegar, ginger, and sesame oil for sauce together in a small, resealable container. Seal and shake well. Pour into a dipping dish and serve with rolls.
Nutrition Facts : Calories 78 calories, Carbohydrate 11.4 g, Cholesterol 34.1 mg, Fat 1.1 g, Fiber 1.2 g, Protein 5.2 g, SaturatedFat 0.2 g, Sodium 129.3 mg, Sugar 4.4 g
SPRING ROLLS
These tasty spring rolls are packed with vegetables, seafood and pork. They contain a lot of ingredients but are worth the effort. Serve them with your favorite sauce. Some types of mushrooms may need to be soaked 2 to 3 hours before use. Ground turkey may be substituted for pork.
Provided by SALLYCOOKS
Categories Appetizers and Snacks Wraps and Rolls
Time 1h50m
Yield 20
Number Of Ingredients 16
Steps:
- Soak the vermicelli 30 minutes in warm water; drain.
- In a large bowl, mix the vermicelli, eggs, onion, mushrooms, shrimp, pork, vegetable oil, carrot, crabmeat, bean sprouts, pepper, soy sauce, fish sauce and garlic.
- One by one, moisten the rice wrappers with a damp tea towel and fill with 2 to 3 tablespoons of the vermicelli mixture. Roll the wrappers, and allow them to set for 30 minutes.
- In a large saucepan, heat the oil to 375 degrees F (190 degrees C).
- Fry the spring rolls one or two at a time until golden brown, about 3 minutes. Drain on paper towels.
Nutrition Facts : Calories 160.8 calories, Carbohydrate 5.9 g, Cholesterol 62.9 mg, Fat 11.8 g, Fiber 0.5 g, Protein 7.8 g, SaturatedFat 2.9 g, Sodium 268.4 mg, Sugar 0.9 g
FRESH SPRING ROLLS
These little veggie and shrimp filled wraps are a real hit at parties! Serve them with a spicy dipping sauce.
Provided by Rayna Jordan
Categories Appetizers and Snacks Wraps and Rolls
Time 20m
Yield 20
Number Of Ingredients 6
Steps:
- In a medium bowl, mix the cabbage, shrimp, sweet and sour sauce, celery and carrots.
- Fill a small bowl with hot water. Dip rice wrappers one at a time into the water. Allow wrappers to soften, then remove from the water and drain. As wrappers are removed from the water, fill each with 2 tablespoons of the cabbage mixture. Roll the wrappers and chill covered until serving.
Nutrition Facts : Calories 25.4 calories, Carbohydrate 3.9 g, Cholesterol 11.1 mg, Fat 0.3 g, Fiber 0.2 g, Protein 1.8 g, SaturatedFat 0.1 g, Sodium 29.5 mg, Sugar 0.2 g
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FRESH SPRING ROLLS WITH SHRIMP - OMNIVORE'S COOKBOOK
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5/5 (1)Total Time 55 minsCategory AppetizerCalories 190 per serving
- Prepare the shrimp by boiling a small pot of water with a large pinch of salt. Add the shrimp and cook for about 1 minute, until they turn pink and are fully curled. Once cool, slice the shrimp in half lengthwise and set aside.
- To make the sesame sauce, combine everything in a medium-sized bowl and stir until it forms a smooth paste. If the paste is too thick, add a few drops of water at a time and mix until your desired consistency is reached.
- The day you plan to serve the spring rolls, place all the filling ingredients on plates for easy access. Fill a shallow but wide dish with an inch of warm water. (*Footnote 5) You should have a clean working surface like a cutting board that you can spread the rice paper on.
- You should always serve the spring rolls the same day you wrap them. If you plan to prepare them in advance, you should prep all the ingredients and wrap the spring rolls when you’re ready to serve. The ingredients will last in the fridge for 1 to 2 days. The wrapped spring rolls will last at room temperature for a couple of hours (half a day). You can place them in a container and make sure to leave some space between the rolls, so they won’t stick together. Avoid storing wrapped spring rolls in the fridge. The rice paper will become tough and the texture not very good.
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