https://www.copymethat.com/r/qt5rVFiz7/spring-rolls-fresh/
130879661
3LMuKeV
qt5rVFiz7
2024-10-28 15:31:38
Spring Rolls (fresh)
loading...
X
Servings: 6 to 8
Servings: 6-8
Ingredients
- 1 pkg Asian slaw
- 1 pkg rice flour spring roll wrappers
- 32 cooked shrimp, diced
- 1 can or 2 cups fresh bean sprouts
- 2 Tablespoons soy sauce
- 1 teaspoon salt
- ½ teaspoon sugar
- ½ teaspoon pepper
- 2 Tablespoons cooking oil
- 2 teaspoons sesame oil
- subheading: For Dipping Sauce:
- 1 ½ Tablespoons soy sauce
- ¾ cup water
- 2 teaspoons cornstarch
- ⅓ cup seasoned rice wine vinegar
- ¼ cup brown sugar
- 2 teaspoons white sugar
- 1 Tablespoon fresh ginger or 1 teaspoon ground ginger
- 2 cloves garlic, minced
- ½ teaspoon sesame oil
Steps
- Sauté slaw and fresh bean sprouts approx. 2 to 4 minutes in oil. Add salt, pepper, sugar and sesame oil.
- Remove from heat. Add diced shrimp. Drain mixture in colander.
- Fill large bowl with hot tap water. Spread kitchen towel on counter. Construct rolls one at a time: soak 1 rice paper wrapper in water 15 to 20 seconds, then lay flat on towel.
- Place ⅓ to ½ cup of filling in center of wrapper. Fold up bottom of wrapper, fold in sides, then roll toward the top to seal the roll.
- Store in refrigerated container separated by sheets of parchment or waxed paper. Serve chilled with sauce or sauté first in oil to crisp outside.
- subheading: Dipping Sauce:
- Combine all ingredients in a small saucepan and heat on medium until sugar is dissolved. Cool to room temperature before serving. Refrigerate remaining sauce.