• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • 630.790.8500
  • Directions + Hours
  •  

Marcel's Culinary Experience

Cooking Classes, Fine Cookware, Professional Cooking Tools, Tableware, Specialty Food

Newsletter

Facebook Icon Twitter Icon Instagram Icon Pinterest Icon YouTube Icon

    Write a review: Yelp Icon

  • Home
  • Classes
    • Sign Up For a Class
    • Class Calendar
    • About Our Classes
  • Shop
    • Gift Boxes and Baskets
    • Gift Cards
    • Cookware
    • Bakeware
    • Tableware
    • Glassware
    • Cutlery
    • Beverage
    • Home Decor
    • Electrics
    • Table Linens
  • Events
    • Private Events
    • In Home Events
  • Gift Registry
  • Services
    • In-Store and Gift Services
  • Recipes + Blog
    • Marcel’s Blog
    • Chef Talk
    • Recipes
  • About Us
    • Directions + Hours
    • See Our Shop
    • Meet Our Chefs
    • Gallery
    • In the News
  • Contact Us

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


October 20, 2013 by Jill Foucre Leave a Comment

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

2013-10-20 17:28:27
Print
Ingredients
  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
  8. 
  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)
  19. 
Instructions
  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
Notes
  1. Rice paper wrappers can be found at specialty stores or Asian markets.
By Jamie Bordoshuk
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Filed Under: Recipes, Side Dishes

Reader Interactions

Talk to Us Cancel reply

Your email address will not be published. Required fields are marked *

sidebar

RECIPES + BLOG

  • MARCEL’S BLOG
  • RECIPES
  • CHEF TALK

Newsletter Signup Button

Marcel’s Blog

A New Chapter for the Marcel’s Family

Happy Retirement to Chef Paul

Scone-o-licious by Teri Hiben

Marcel’s Recipes

Chicken Pasta Salad with Grapes

Spinach Artichoke Dip Pizza

Double Chocolate Scones

Chef Talk

‘Tis the season to be a locavore by Chef Kiley Fields

Me Oh My, I Love Hand Pies by Kelly Sears

One Recipe, Four Ways by Brandy Fernow

Archives

Copyright © 2023 · Marcel's Culinary Experience