Have you a Spring Roll Recipe Please?!
Answers:
Do you mean the fried ones or the ones made with the Vietnamese BAHN TRANG rice paper skins, that are fresh!?!?!? I have a KILLER recipe for those kind!.!.!.!.!.They take a bit of practice, but once you get the hang of it, you can crank them out by the dozens (and they "fly" off the appetizer tray too!!)
For The Shrimp:
1 (2-inch) piece ginger, peeled and thinly sliced
2 lemons, halved and juiced
1/2 cup soy sauce
1/2 cup sugar
4 bay leaves
2 tablespoons chopped green onions (green and white parts)
2 teaspoons chopped garlic
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon crushed red pepper flakes
32 medium shrimp, peeled and deveined (about 1 pound)
2 teaspoons Essence, recipe follows
For the Rolls:
16 (8-1/2 inch) round rice paper wrappers
2 cups shredded Napa cabbage
1 package enoki mushrooms
2 cups carrots, peeled and coarsely grated
32 fresh mint leaves
32 sprigs fresh cilantro
Spring Roll Dipping Sauce, recipe follows
Combine 6 cups of water, the ginger, lemons, lemon juice, soy sauce, sugar, bay leaves, green onions, garlic, salt, pepper and red pepper flakes in a large saucepan!. Bring to a boil!. Season the shrimp with the Essence and place in the boiling water!. Let cook for 2 minutes, remove the pan from the heat and allow the shrimp to steep in the boiling liquid!. After 2 minutes, remove the shrimp from the pan using tongs or a slotted spoon and allow them to cool at room temperature!. Once cool enough to handle, cut the shrimp in half lengthwise and reserve until ready to assemble the rolls!. For the rolls: Fill a large bowl with hot water!. Place a clean kitchen towel next to the bowl!. Submerge 1 rice paper wrapper in the water and soak it until softened, about 1 minute!. Carefully remove the rice paper from the water and lay it flat on the towel!. In the center of the sheet, layer 2 tablespoons of the Napa cabbage, 5 or 6 enoki mushrooms, 2 tablespoons of grated carrots, 4 shrimp halves arranged side by side in a row!. Place 2 mint leaves and 2 cilantro sprigs over the shrimp and fold the bottom of the wrapper over the filling!. Fold both sides inward over the filling, then roll up in egg roll fashion!. Place seam side down on a plate and repeat the process with the remaining rice papers and filling ingredients!. Once all the wrappers have been assembled, cut each spring roll in half on the bias so that you have 32 pieces!. Place the spring rolls on a platter and serve with the dipping sauce at room temperature!.
ChristopherWww@FoodAQ@Com
For The Shrimp:
1 (2-inch) piece ginger, peeled and thinly sliced
2 lemons, halved and juiced
1/2 cup soy sauce
1/2 cup sugar
4 bay leaves
2 tablespoons chopped green onions (green and white parts)
2 teaspoons chopped garlic
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon crushed red pepper flakes
32 medium shrimp, peeled and deveined (about 1 pound)
2 teaspoons Essence, recipe follows
For the Rolls:
16 (8-1/2 inch) round rice paper wrappers
2 cups shredded Napa cabbage
1 package enoki mushrooms
2 cups carrots, peeled and coarsely grated
32 fresh mint leaves
32 sprigs fresh cilantro
Spring Roll Dipping Sauce, recipe follows
Combine 6 cups of water, the ginger, lemons, lemon juice, soy sauce, sugar, bay leaves, green onions, garlic, salt, pepper and red pepper flakes in a large saucepan!. Bring to a boil!. Season the shrimp with the Essence and place in the boiling water!. Let cook for 2 minutes, remove the pan from the heat and allow the shrimp to steep in the boiling liquid!. After 2 minutes, remove the shrimp from the pan using tongs or a slotted spoon and allow them to cool at room temperature!. Once cool enough to handle, cut the shrimp in half lengthwise and reserve until ready to assemble the rolls!. For the rolls: Fill a large bowl with hot water!. Place a clean kitchen towel next to the bowl!. Submerge 1 rice paper wrapper in the water and soak it until softened, about 1 minute!. Carefully remove the rice paper from the water and lay it flat on the towel!. In the center of the sheet, layer 2 tablespoons of the Napa cabbage, 5 or 6 enoki mushrooms, 2 tablespoons of grated carrots, 4 shrimp halves arranged side by side in a row!. Place 2 mint leaves and 2 cilantro sprigs over the shrimp and fold the bottom of the wrapper over the filling!. Fold both sides inward over the filling, then roll up in egg roll fashion!. Place seam side down on a plate and repeat the process with the remaining rice papers and filling ingredients!. Once all the wrappers have been assembled, cut each spring roll in half on the bias so that you have 32 pieces!. Place the spring rolls on a platter and serve with the dipping sauce at room temperature!.
ChristopherWww@FoodAQ@Com
http://food!.yahoo!.com/search!?p=spring+ro!.!.!.Www@FoodAQ@Com