Shrimp Spring Rolls With Chile Sauce
"These were time-consuming but absolutely addictive and completely delicious. They can be assembled and kept in a single layer on a baking sheet, covered, and refrigerated up to 8 hours. The cooked rolls may be kept hot in a 200-degree oven up to 1 hour, but you'll gobble them up before that. Adapted from "The Take-Out Menu Cookbook" by Carla Snyder and Meredith Deeds."
- Ready In:
- 45mins
- Ingredients:
- 11
- Serves:
-
10-12
ingredients
-
For the Chili Sauce
- 1 cup sweet chili sauce (like Mae Ploy)
- 1 tablespoon fish sauce
- 1 tablespoon fresh lime juice
- 1 tablespoon chopped cilantro
- 1 serrano chili, seeded and minced
-
For the Spring Rolls
- 1 1⁄4 lbs medium raw shrimp, peeled and deveined
- 1⁄2 cup chopped cilantro
- 1⁄2 teaspoon salt
- 1 cup mung bean sprouts, coarsely chopped
- 15 (10 inch) egg roll wraps, each cut into 4 even squares
- 2 cups vegetable oil, for frying
directions
-
To make the chile sauce:
- Stir chile sauce, fish sauce, lime juice, and serrano chile in bowl. Cover and refrigerate until needed.
-
To make spring rolls:
- Combine shrimp, cilantro, and salt in food processor. Pulse until mixture is chopped to 1/2-inch pieces, about 8 pulses. Pour into large bowl; stir in bean spouts.
- Lay an egg roll wrapper square on work surface with a point facing you. Keep remaining wrappers covered with plastic wrap. Arrange rounded teaspoon of shrimp filling across center of wrapper. Fold up the point end to cover filling, and fold in the pointed sides to enclose the filling. Roll wrapper around filling as tightly as possible. Dip a finger in some water and run it along the open pointed end and sides of wrapper Continue to roll tightly and seal the egg roll.
- Transfer roll, seam side down, to parchment-lined baking sheet. Continue with remaining filling and wrappers.
- Heat 2 inches oil in a heavy, deep saucepan over medium-high heat until hot (360 degrees on a deep-fry thermometer). Fry 4 or 5 spring rolls until deep golden, about 1 minute, and turn to fry the other side, 1 minute more. (Cut one open to make sure shrimp are cooked.) Transfer to paper towels to drain. Fry remaining rolls in same manner.
- Serve hot with chile sauce.
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RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
