Description
Try these Asian-inspired shrimp spring rolls for lunch, or slice them in bite-sized pieces for a tasty, crunchy appetizer. It’s best to resist using a food processor, because it will make the vegetables too watery.
Ingredients
- 4 ounces bean thread noodles
- 1 ounce dried shiitake mushrooms
- 1 cup finely chopped onion
- ¾ cup finely chopped jicama
- 3 green onions, thinly sliced
- 1 pound uncooked medium shrimp, peeled and deveined
- 1 egg, lightly beaten
- 1 ½ tablespoons fish sauce
- 1 teaspoon salt, or to taste
- ½ teaspoon ground black pepper, or to taste
- ½ teaspoon garlic powder
- 10 (8 inch) spring roll wrappers
- 2 cups peanut oil for frying
- 1 cup hot water
- ½ cup white sugar
- ½ cup fish sauce
- ¼ cup fresh lime juice
- 1 teaspoon sambal oelek (ground fresh chile paste), or more to taste
- 20 leaves butter lettuce
- 4 sprigs fresh mint (Optional)
- 4 sprigs cilantro (Optional)
Instructions
- Soak bean thread noodles and shiitake mushrooms in warm water for 10 to 15 minutes until soft. Drain. Cut noodles into 1-inch pieces. Mince shiitake mushrooms.
- Combine noodles
- mushrooms
- onion
- jicama
- and green onions in a large bowl.
- Halve each shrimp lengthwise and cut each half into three 1-inch pieces. Lightly flatten each piece and add to the vegetables. Add egg
- fish sauce
- salt
- pepper
- and garlic powder. Use a large wooden spoon or your hands to mix together.
- Cut each spring roll wrapper diagonally into 2 triangles. Separate the wrappers and cover them with plastic wrap to keep from drying out.
- Place a small bowl of water near the work surface. Working quickly
- lay a triangle-shaped spring roll wrapper on a work surface
- with the longest side of the triangle closest to you. Place about 2 tablespoons of shrimp mixture in the middle of the triangle
- about 1/2 inch from the bottom edge. Bring the left and right points of the triangle over the shrimp mixture
- overlapping the points. Begin rolling the wrapper toward the remaining triangle point
- tucking the wrapper around the shrimp mixture as you roll.
- Dip the fingers of your working hand in the water and moisten the edges of the final point
- then complete the roll. Set aside on a sheet of waxed paper
- and continue forming the remaining spring rolls until you have completed about 15.
- Pour enough oil in an 11-inch skillet to be 1/2-inch deep and heat over medium-high until shimmering. While the oil is heating
- complete the remaining spring rolls.
- Place 7 or 8 spring rolls into the hot oil and fry for 3 to 4 minutes per side. Space spring rolls about 1/2 inch apart to avoid overcrowding the skillet. Remove to a cooling rack placed over paper towels. Continue frying in batches until all the spring rolls are done.
- To make the dipping sauce
- combine hot water and sugar and stir until sugar has dissolved. Add fish sauce
- lime juice
- and sambal oelek and stir to combine. Pour dipping sauce into individual serving bowls.
- Place each spring roll on a lettuce leaf. Add mint and cilantro leaves. Wrap up
- creating a bundle. Serve with dipping sauce.
Prep Time: 45 mins
Cook Time: 20 mins
Total Time: 1 hr 15 mins
Servings: 20