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Spicy Shrimp Spring Rolls
Peanut oil for frying
2
1
Tablespoon Vegetable oil
/2 Pound Chinese sausage; finely chopped
Freshly ground black pepper
1
1
1
1
/2 Cup Minced yellow onions
Tablespoon Chopped garlic
/4 Pound Bok Choy; shredded
/2 Pound Medium shrimp; peeled, deveined and chopped
Nuoc Cham sauce
Freshly ground black pepper
1
1
1
1
1
1
1
Tablespoon Chopped green onions
6 Rice papers or spring roll wrappers
Cup Bean sprouts
Cup Match−stick carrot strips
Cup Packed cilantro leaves
Cup Packed fresh mint leaves
/2 Fat; 0 Other Carbohydrates
Preheat a wok of peanut oil for frying. In a separate wok, heat the
vegetable oil. When the oil is hot, add the sausage. Stir−fry for 3 minutes.
Add the onions and garlic. Cook for 2 minutes. Add the cabbage and the
shrimp. Season with nuoc cham and black pepper. Stir−fry for 1 minute.
Remove from the heat and cool completely. Stir in the green onions.
Bring 2 cups of water to a boil in a 10−inch saute pan and remove from the
heat. Submerge each spring roll wrapper, one at a time, in the hot water.
Move the wrappers around in the water until they become soft and pliable,
about 10 to 15 seconds. Remove from the water and lay on parchment paper.
Spread 1 tablespoon of the shrimp mixture evenly over each spring roll
wrapper. On top of the shrimp mixture, sprinkle 1 tablespoon of the sprouts.
Top the sprouts with 1 tablespoon of the carrots, 1 tablespoon of the
cilantro, and 1 tablespoon of the mint. Fold two sides of the wrapper toward
the center and then roll like a jelly roll, pressing the edges together to
seal. Repeat until all 8 rolls are done. Fry until crispy, about 2 to 3
minutes. Remove and drain on paper towels. Serve with Nuoc Cham sauce.
Yield: 8 rolls
Spicy Shrimp Spring Rolls
591
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