Shrimp Spring Rolls
Serves: 2
Brad Rosenbaum
1 January 1970
Based on User reviews:
50
Spice
46
Sweetness
52
Sourness
41
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
3 cups
White Wine (dry)1 tbsp
Kosher Salt1 cup
Shredded Carrots2 tbsps
Rice Wine Vinegar2 tsps
Soy Sauce1 tbsp
Peanut Oil2 cloves
Garlic (minced)1 cup
Peanut Butter1 cup
Hoisin Sauce2 tsps
Sambal OlekDirections:
1
Watch how to make this recipe
2
Score the shrimp on the underside in three equally spaced horizontal cuts
3
Press firmly on the shrimp to straighten
4
In a soup pot, combine 4 cups water, the wine, bay leaf, lime juice and salt and bring to a simmer
5
Turn off the heat, add in the shrimp and cover until the shrimp are pink, about 4 minutes
6
Scoop out the shrimp and shock in ice water to stop the cooking
7
Then drain and dry
8
Reserve the poaching liquid, keeping it hot but not simmering
9
Add the vermicelli to the hot poaching liquid (no need to simmer or boil the water because that may over cook the noodles)
10
Cook until just al dente, about 8 minutes
11
Drain
12
Toss the carrots, cucumbers and red bell peppers with the rice wine vinegar and soy sauce
13
Dip each rice paper wrapper in warm water, one at a time, for a second (no longer or they will get too soft)
14
The wrapper should still feel somewhat hard when you first start working with it
15
By the time you finish getting all of your fillings in, the wrapper will have continued to soften
16
Layer the first one with 2 shrimp, a basil leaf, jalapeno slice, some vermicelli and vegetables
17
Gently wrap like a tiny burrito and cut on the sharp bias
18
Serve with Peanut Dipping Sauce
19
Add the peanut oil to a small saute pan over medium heat and add the garlic
20
Cook for 1 minute, and then turn off the heat
21
Then add the peanut butter, hoisin, sambel olek and 3 tablespoons water and mix together
22
You may need to add a little extra water if the mixture is too thick
23
Garnish with the chopped peanuts