Right in time for spring!!
You know how excited I am for spring? So much! The food,the weather, the clothes and it means summer is coming!
But let’s talk about Spring rolls, specially these spring rolls! Cause they’re good and I like to think that they’re healthy, I mean it’s mostly salad, just the ginger shrimp that is fried. So definitely healthy and perfect for a snack or if you’re like me and my mom ( that loved it, didn’t think she would eat so many) this is the perfect lunch for you. Simple, quick and you can do it to take anywhere, the shrimp won’t be crunchy but still amazing.
Well they are easy and hopefully you are better at rolling them than me, my ones were a disaster at the beginning, they were getting ripped or just not folding right but I believe you just need a bit of practice or just natural talent.
I got frustrated the first 5 I made and it was already lunch time so I took pictures and went to eat, after my mom and I finished all 5 I decided to make more for my dad and sister, they turned out so great! Not sure what happened during lunch but I improved my rolling by eating! How awesome would it be if you could get better at things by eating?
So let’s eat spring rolls!
Oh and if your shrimp has the shell on, when you peel it keep the shells on a container for Thursday’s recipe!
Ginger fried Shrimp Vietnamese Spring Rolls
- 1 Mango (sliced thin)
- 2 medium Avocados (sliced thin)
- 1 carrot (julienne cut)
- 1/2 cucumber (sliced into small sticks)
- 5-7 small leaves of lettuce
- 10 rice paper wrappers
- 3 tbspn rice vinegar
- 1 tbspn sugar
For the Shrimp
- 380 g about 20 shrimp, peeled and deveined
- 1 thumb ginger (grated)
- 1/2 cup flour
- 1/2 teaspoon salt + pepper
- 2 eggs
- 3/4 cup panko bread crumbs
- oil (to fry)
For the dipping sauce
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup saké (can sub by water)
- 2 tbspn sesame oil
- 1 thumb of ginger (grated)
- 2 tbspn sugar
- In a small pot combine all de ingredients and simmer for 5 minutes.
- Set aside.
- Add the flour, salt + pepper to a shallow bowl. Add the eggs to another bowl and gently beat together. Add the Panko and ginger to a third bowl, mixing them to combine.Working in an assembly line, dip the shrimp through the flour, then in the egg and then dredge it through the ginger crumbs. Place on a plate and repeat with the remaining shrimp.
- Heat a heavy bottomed, high-sided skillet over medium heat and add enough oil to cover the bottom and 3-4 cm up the sides. Once the oil is hot, add the shrimp in batches, frying each about 2-3 minutes or until the shrimp are light golden. Place the fried shrimp on a paper towel lined plate and repeat with the remaining shrimp.
- On a medium size bowl combine the rice vinegar and sugar and mix. Place the carrot and cucumber in the mixture and set aside.
- Create an assembly line of ingredients, so they are all ready. Fill a shallow dish with warm water. Add a rice paper sheet, one at a time for 5 to 10 seconds. Remove and place on a flat surface. Towards one end of the rice wrapper, layer 1 small lettuce leaf, sliced mango, sliced avocado, sliced carrots and cucumbers,and 2 prawns. Fold both ends to the center and roll the sheet as tightly as you can without ripping. Continue with remaining sheets and filling.