Shrimp Spring Rolls
Shrimp Spring Rolls
I first remember making spring rolls at a cooking class at The Pike Place Market in Seattle, Washington. What I remember most, beside how practice makes perfect when it comes to properly rolling rice paper wrappers, was that they were so flavorsome, versatile and healthy! This is my go-to recipe but feel free to play around with the protein and herbs to your heart’s content.
Yield: 5 spring rolls
Preparation time: 15 minutes
Cook Time: 4 minutes
6 cups water
1 tablespoon rice wine vinegar
1 tablespoon pickling spice – see kitchen note
1/2 teaspoon kosher salt
1/4 pound medium size shrimp (approximately 10 shrimp), peeled and deveined
1 1/2 ounces vermicelli noodles, also called bean threads
5 round rice paper wrappers, approximately 8 1/2 –inches in diameter
1/4 cucumber, cut in half lengthways, de-seeded and thinly sliced like matchsticks
2 scallions, thinly sliced
1 tablespoon thinly sliced mint
1 tablespoon thinly sliced basil
To poach the shrimp:
1. In a small saucepan, add water, rice wine vinegar, pickling spice, and kosher salt. Bring to a boil, add the shrimp and allow to cook while occasionally stirring until pink, tails are curled in and cooked through, approximately 2 – 3 minutes.
2. Using a slotted spoon, remove the shrimp and transfer to a baking sheet lined with parchment paper. Set to the side to cool.
3. Meanwhile, cook the vermicelli noodles according to package directions (approximately 15 – 20 minutes). Drain and set to the side.
To prepare the rice paper:
4. One at a time, add rice paper to a bowl of luke warm water until pliable, approximately 30 seconds. Remove from water and place on a cutting board or work station. Using a clean dry kitchen towel, gently pat the wrapper dry to remove any excess water.
5. Working quickly, add 2 shrimp down the middle followed with a few cooked vermicelli noodles, cucumber, scallions, mint and basil.
6. Like a burrito, fold up the bottom then tuck in the sides before rolling tightly like a burrito.
7. Serve with your favorite dipping sauce or simply straight up with a quick dunk in soy sauce.
Kitchen Note: Pickling spice can be found at most grocery stores in the spice section. Usually, it’s a combination of cloves, peppercorns, all spice, mustard seeds, cinnamon, bay leaves, coriander, ginger, chillies, and mace.