In the Kitchen: Shrimp Spring Rolls

WTNH– Cooking instructors Bety Ann Donegan and Stephanie Dietz teach us how to make shrimp spring rolls with a dipping sauce.

Stephanie will be involved with a house tour on June 7th on the shoreline.  It will benefit the Guilford Arts Center. For more information on the event, go to www.guilfordartcenter.org.

Shrimp Spring Rolls Recipe:

Servings: 18

2 cups rice wine vinegar
¼ cup sugar
2 teaspoons salt
4 ounces daikon (radish)
8 ounces carrots
8 ounces mescalin greens
2 small bok choy (6-8 oz)
8 ounces cooked shrimp (tiny or chopped)
Citrus dressing for greens (or another mild vinaigrette)
12 ounces dried spring roll wrappers

In a small pan, bring the vinegar, sugar, and salt to a boil – make sure the sugar and salt have dissolved. Set over low heat until vegetables are prepared.

Peel the daikon and carrots. Using a mandolin (best) or the shredder disk on the food processor, make very long, thin matchstick-sized pieces. Place in a bowl and pour the hot vinegar over; set aside to cool.

Meanwhile, slice the bok choy into very thin slices. Place the mescalin, bok choy, and shrimp in a bowl and toss lightly with the dressing. When the vinegar has cooled, drain the veggies well (you can save the vinegar for another use). You are now ready to assemble the rolls.

Place 2 or 3 layers of paper towels on the counter. Spray or splash the towels with water to dampen. Place one spring roll wrapper (SRW) in a pie plate or other shallow dish filled with warm water. Let sit for about 30 seconds or until pliable. Remove to the wet paper towel. Place the mescalin mix on part of the SRW and the carron/daikon below. Fold in the sides and roll up tightly like a jelly roll. The finished roll should be about 1-1 1/2 inches thick. Place on a tray while making the rest. To speed the process, place another SRW in the water as soon as you remove the first and let it soften while you fill and roll the first. Let them sit covered with plastic wrap for no more than 4 hours before slicing in half to serve. Makes about 15-20 rolls.

N.B. These can also be made without shrimp and called spring rolls.

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