Shrimp and vegetable spring rolls
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Squash | |
| 1 | Zucchini | |
| 1 | Carrot | |
| ½ | Head cabbage | |
| 2 | tablespoons | Sesame oil |
| 2 | teaspoons | Fish sauce |
| 2 | teaspoons | Rice vinegar |
| 2 | teaspoons | Chili paste |
| Salt and pepper | ||
| 2 | quarts | Water |
| ½ | Onion; chopped | |
| 1 | Stalk celery; chopped | |
| 1 | Carrot; chopped | |
| Peppercorns | ||
| 1 | Bay leaf | |
| 8 | Shrimp peeled; cleaned | |
| Rice spring roll skins | ||
| 1 | Egg; beaten | |
| Vegetable oil; for frying | ||
Directions
Julienne the squash, zucchini, carrot and cabbage. In large skillet heat sesame oil and add squash, julienned carrot, cabbage, fish sauce, rice vinegar and chili paste. Saute until vegetables are tender. Add salt and pepper to taste. Cool vegetable mixture and strain off liquid. In large pot place water, onion, celery, chopped carrot, peppercorns and bay leaf. Bring to a boil. Place shrimp on skewers and poach in water until they begin to turn pink. Remove and refresh in ice water. On a clean surface lay out spring roll skins so that one corner is pointing towards you. Add about 1 tablespoon vegetable mixture to each one, forming a line diagonally from one corner to another. Lay on one shrimp and pull one corner across to cover. Fold in the two other corners to encase the filling. Seal with a few dabs of egg wash. In large skillet heat oil to 350 degrees. Fry spring rolls until golden, about 3 to 4 minutes.
Formatted by suechef@...
Recipe by: CHEF DU JOUR #DJ9106 Posted to MC-Recipe Digest by Sue <suechef@...> on Mar 21, 1998