So many ways how to prepare this Asian delicacy – Shrimp Spring Rolls. I have always loved them, but never tried to make them. It is one of those recipes you always postpone indefinitely. However, one day you tell yourself why not, it cannot be rocket science. It seems like I was right after all.
My recipe consists of shrimp and noodles cooked in a beautiful wine sauce, accompanied by a sexy, fresh and delicious salad. The technique is up to you. You can skip the frying part, but in my opinion that gives it a little something above.
Egg rolls, Loempia, Frühlingsrolle, Rouleau de printemps or Arrollado Primavera. Name it whatever you want, the conclusion is always the same: good comfort food. This snack is perfect during any party time, and even afterwards. Enjoy and more importantly have fun with it!
Total Time: 45 minutes
The Wine Sauce:
1 glass of good quality dry white wine
1 bay leave
Juice from ½ lemon
1 teaspoon of sea salt to season
250g of shrimps, cleaned
50g of glass noodles
The Dipping Sauce:
3 tablespoons of Rice vinegar
3 tablespoons of Oyster Sauce
1 teaspoon of caster sugar
1 clove of garlic, crushed, peeled and finely chopped
Splash of Oyster Sauce and Soy Sauce
1 teaspoon of ginger, grated
1 handful of fresh coriander and chili, finely chopped
1 small cucumber, washed, peeled and sliced
1 medium carrot, peeled, washed and sliced
2 stems of spring onion, cleaned, washed and sliced
The Wine Sauce
First, prepare the shrimps and noodles. Place about 400ml of hot boiling water into a deep cooking pot.
Pour in the wine and flavour up with bay leaf, lemon juice and sea salt.
Shrimps in, cook them for about 4 minutes until nicely pink and curved. Take them out and set aside.
Add noodles into the wine stock and cook until al dente. Taste.
Take them out and set aside. Done.
The Dipping Sauce
In a small serving bowl place the Rice Vinegar, Oyster Sauce, sugar and garlic. Weaken with little bit of cold water and whisk with a balloon whisk until sugar is dissolved. Taste and season accordingly. Refrigerate until serving.
Once it is good to go, give a good stir and enjoy.
In a medium mixing bowl the place Oyster and Soy Sauce. Add ginger, chili and coriander. Whisk well and taste.
Stir in all vegetables (cucumber, carrot and spring onion). Mix well with hands. Done.
Now you can start wrapping the rolls. Ease the rice wrappers in a bowl of warm water for about 1 second. They should be easy to work with, but still have the crunch. Work carefully, so they won’t break apart.
Layer 2 of them on a clean cloth, on top of each other. Depending on their shape (I used round ones), start filling them up as per following slider: 2 rice wrappers, shrimps, salad, noodles and roll it up.
Continue until all food has been processed. If you don’t use all the ingredients, not to worry. You can always mix rest of the salad with noodles and enjoy it any time. Sweet and spicy, it is truly delicious.
My Culinary Tips
Rectangle wrappers place into a diamond shape, smooth side down. Fill it up in the bottom corner towards you. Then, fold the sides and start rolling from the bottom all the way up. This way sides will hide the way you go. Then, seal the top and sides with an egg.
In case of round shaped wrappers, smooth side down. Place the filling in the bottom part. Then, fold the sides and the bottom until all the filling is covered. Continue rolling all the way up and seal the top and sides by brushing with an egg. Done.
Deep-fry all the spring rolls until nicely golden, takes around 2-3 minutes from each side.
Next, transfer them onto a paper towel to absorb the extra oil. Serve with The Dipping Sauce. Easy, light and incredibly tasty!
Makes 10 medium spring rolls.