Spicy Thai Shrimp Spring Rolls
Recipe: #5321
May 04, 2012
Categories: Snacks, Shrimp, Cabbage, Appetizers, Thai, Baby Shower, Birthday, Fathers Day Game/Sports Day, July 4th, Mothers Day, New Years, Potluck, Deep Fry, No Eggs, more
"Serve the spring rolls with Thai sweet chili sauce it's available in most supermarkets in the Asian section. These may be made vegetarian by substituting 1/2 cup medium to firm tofu, sliced into matchstick pieces instead of shrimp, one more thing, I would double all amounts, these are really good!"
Original is 12 servings
Ingredients
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- FOR STIR-FRY SAUCE
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Nutritional
- Serving Size: 1 (69.5 g)
- Calories 68.7
- Total Fat - 2.6 g
- Saturated Fat - 0.4 g
- Cholesterol - 12.7 mg
- Sodium - 550.4 mg
- Total Carbohydrate - 8.7 g
- Dietary Fiber - 1.1 g
- Sugars - 1.4 g
- Protein - 3.5 g
- Calcium - 22.5 mg
- Iron - 0.7 mg
- Vitamin C - 7.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a bowl mix the stir-fry sauce, then place it aside. Place about 2 tablespoons of oil in a wok or large frying pan over medium to high heat. Add garlic, ginger, green onion, and cayenne. Stir-fry until fragrant (about 1 minute). Add shrimp, cook another 2 minutes or until the shrimp is cooked.
Step 2
Add cabbage, mushrooms, as you stir-fry, add the sauce and black pepper. Stir-fry 1-2 minutes, until vegetables have softened. Remove from heat and add bean sprouts, tossing to mix in (do a taste test for salt, adding 1 tablespoon more fish or soy sauce if not salty enough, if using cooked shrimp, just mix it in).
Step 3
To assemble rolls; place a spring roll wrapper on a clean working surface. Place one heaping tablespoon of the filling on the wrapper (if using large wrappers, you will need more, spread the filling lengthwise along the spring roll wrapper nearer the end closest to you, NOTE try not to include too much of the liquid left in the bottom of your wok/pan, a slotted spoon works well for this as a drier filling is better). Sprinkle some of the fresh coriander and basil over the filling.
Step 4
Fold the left and right sides of wrapper over filling, then lift up the wide end nearest you and tuck overtop. Roll to the other end. Secure the roll by dipping your fingers in some water and wetting the end, "pasting" it shut.
Step 5
To fry spring rolls, place some oil (about 1 inch deep) in a wok or deep-sided frying pan over medium-high heat. When bubbles rise, or when the oil begins to form snake-like lines across the bottom of the pan, the oil may be hot enough. To test it, dip one corner of a spring roll into the oil. If it beginsto sizzle and cook, the oil is ready. If not, wait another 30 seconds to one minute and try again.
Step 6
Using tongs, place spring rolls in oil, allowing them to fry about 1 minute on each side. Spring rolls are done when they turn light to medium golden-brown. Place on paper towels (or a clean dish towel) to drain while you finish frying the rest.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Be sure to use fresh ginger, as it will provide a more intense flavor than pre-ground ginger.
- For the tofu option, be sure to use a medium to firm tofu, as this will hold up better in the stir-fry.
- Tofu instead of shrimp - Tofu is a great substitution for shrimp as it is a great source of protein and has a mild flavor that will not overpower the other ingredients. It is also a great vegetarian option for those who do not eat meat.
- Basil instead of coriander - Basil has a sweet flavor that pairs nicely with the other savory ingredients. It is also a great source of vitamins and minerals, making it a healthier option than coriander.
Vegetarian Variation Substitute 1/2 cup medium to firm tofu, sliced into matchstick pieces instead of shrimp, and double all other amounts.
Thai Coconut Rice: This fragrant and flavorful coconut rice is the perfect accompaniment to the spicy Thai shrimp spring rolls. The sweetness of the coconut balances out the spice of the shrimp, and the creamy texture of the rice is a great contrast to the crunchy spring rolls.
Thai Mango Salad: This refreshing salad is a great way to add a bright and fruity contrast to the meal. The sweetness of the mango pairs perfectly with the shrimp and the creamy coconut rice, while the crunchy vegetables add an interesting texture. The tangy dressing brings all the flavors together, making this a delicious and balanced side dish.
FAQ
Q: How do I make sure the spring rolls are cooked properly?
A: To ensure the spring rolls are cooked properly, wait until the oil begins to form snake-like lines across the bottom of the pan and test it by dipping one corner of a spring roll into the oil. If it begins to sizzle and cook, the oil is ready. Fry the spring rolls for about 1 minute on each side until light to medium golden-brown.
Q: How do I store spring rolls?
A: Spring rolls can be stored in an airtight container in the refrigerator for up to 3 days. To freeze, place the spring rolls in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe container and freeze for up to 3 months. To reheat, place frozen spring rolls on a baking sheet and heat in a preheated 350°F oven for 8-10 minutes.
6 Reviews
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Fun facts:
The Thai sweet chili sauce that is recommended in the recipe is a popular condiment created by the famous celebrity chef, David Chang, who is known for his Asian-inspired cuisine.
The spring roll is a popular snack in Chinese cuisine and is believed to have originated in the Eastern Han Dynasty (25-220 AD).