No-Fry Shrimp Spring Roll with a Honey-Soy Dipping Sauce

No-Fry Shrimp Spring Roll with a Honey-Soy Dipping Sauce

  1. Honey-Soy Dipping Sauce
  2. 1/4 cup soy sauce
  3. 2 Tablespoons honey
  4. 2 teaspoons minced peeled fresh ginger
  5. 1/2 teaspoon sesame oil
  6. 1/4 teaspoon red pepper flakes
  7. 1 teaspoon toasted sesame seeds
  9. Shrimp Spring Roll
  10. 24 large shrimp, butterflied, peeled and deveined
  11. 3 cloves garlic, minced
  12. 1 Tablespoon sesame oil
  13. ¼ teaspoon red pepper flakes
  14. 8 rice paper wrappers
  15. 1 large cucumber-peeled, seeded and thinly sliced into 3 inch strips
  16. 2 carrots, peeled into ribbons
  17. 1 cup bean sprouts
  18. 8 leafy lettuce leaves, (optional)
  1. In a medium bowl, combine the shrimp, garlic and the sesame oil, red pepper flakes and refrigerate for 30 minutes or up to overnight.
  2. For the dipping sauce, in a small bowl combine soy sauce, honey, ginger, sesame oil, red pepper flakes and toasted sesame seeds.
  3. Preheat a large skillet over medium-high heat and add the shrimp and cook for 2 minutes per side.
  4. Fill a 9 in round cake pan with 1 inch of warm water. Working with 1 rice wrapper at a time, dip into water, turning once, until softened, about 10 seconds. Remove and drain on paper towel to remove excess water. Place wrapper on work surface and add 1/8th of the cucumber and carrots across the center of the wrapper. Arrange 6 shrimp pieces across the vegetables and top bean sprouts. Fold up the bottom edge over the filling, fold in the two sides and roll closed. Repeat with remaining wrappers. Place each roll on a lettuce leaf and serve with the dipping sauce
  1. Rice paper wrappers can be found at specialty stores or Asian markets.
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