Recipe #2032
Shrimp Spring Rolls
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 15 min |
| Total: | 30 min |
8 rolls
servings
servings
| Category: | Accompaniment |
| Subcategory: | Vegetables |
| Source: | Metro |
Wine & food pairing
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Recipe ingredients
- 3/4 lb. (350 g) medium-sized shrimp, cooked and deboned, approximately 50
- 3 Tbsp. (45 mL) hoisin sauce
- 3 Tbsp. (45 mL) soya sauce
- 1 tsp. (5 mL) sesame oil
- 1 bag (340 g) broccoli salad or assorted vegetables, julienned (carrots, radish sprouts, celery, broccoli stems, etc.)
- 1/4 cup (60 mL) fresh mint
- 8 8 in. (22 cm) rice paper wrappers
Preparation
In a bowl, mix the first three ingredients, then gently fold in remaining ingredients (except rice paper wrappers).
In a large bowl filled with hot water, soak one rice paper wrapper at a time, for about 30 seconds.
Remove wrapper and place on a dry cloth, sponge dry.
Place 125 mL (1/2 cup) of the mixture in the center of the wrapper, fold in the sides, roll firmly.
Repeat 8 times.
Keep refrigerated until just before serving and accompany with satay sauce.
Suggestion
You can also use frozen shrimp. Let them thaw in the refrigerator the day before. Steam shrimp in court-bouillon before adding them to the preparation.Origin: Japanese
* We recommend Selection and Irresistibles products.
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