SEAFOOD SPRING ROLL RECIPES

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SPRING ROLLS RECIPE | ALLRECIPES



Spring Rolls Recipe | Allrecipes image

These tasty spring rolls are packed with vegetables, seafood and pork. They contain a lot of ingredients but are worth the effort. Serve them with your favorite sauce. Some types of mushrooms may need to be soaked 2 to 3 hours before use. Ground turkey may be substituted for pork.

Provided by SALLYCOOKS

Categories     Appetizers and Snacks    Wraps and Rolls

Total Time 1 hours 50 minutes

Prep Time 1 hours 30 minutes

Cook Time 20 minutes

Yield 20 - spring rolls

Number Of Ingredients 16

2 ounces dry soy vermicelli
4 eggs, beaten
1 onion, finely chopped
2 ounces mushrooms, drained and chopped
¾ (4 ounce) can small shrimp, drained and chopped
1 pound lean ground pork
2 tablespoons vegetable oil
1 carrot, shredded
2 ounces crabmeat
3 ounces bean sprouts
2 pinches ground black pepper
1 tablespoon soy sauce
3 tablespoons fish sauce
1 clove garlic, chopped
20 rice wrappers (6.5 inch diameter)
1 quart oil for deep frying

Steps:

  • Soak the vermicelli 30 minutes in warm water; drain.
  • In a large bowl, mix the vermicelli, eggs, onion, mushrooms, shrimp, pork, vegetable oil, carrot, crabmeat, bean sprouts, pepper, soy sauce, fish sauce and garlic.
  • One by one, moisten the rice wrappers with a damp tea towel and fill with 2 to 3 tablespoons of the vermicelli mixture. Roll the wrappers, and allow them to set for 30 minutes.
  • In a large saucepan, heat the oil to 375 degrees F (190 degrees C).
  • Fry the spring rolls one or two at a time until golden brown, about 3 minutes. Drain on paper towels.

Nutrition Facts : Calories 160.8 calories, CarbohydrateContent 5.9 g, CholesterolContent 62.9 mg, FatContent 11.8 g, FiberContent 0.5 g, ProteinContent 7.8 g, SaturatedFatContent 2.9 g, SodiumContent 268.4 mg, SugarContent 0.9 g

SHRIMP SPRING ROLLS RECIPE: HOW TO MAKE IT



Shrimp Spring Rolls Recipe: How to Make It image

I began making these egg rolls in college in my Food Science course, and I have made them countless times since with my own student. For best results, make sure the filling is cool before placing it into wrappers and the oil is hot—the egg rolls should sizzle when put into oil. —Laura Bakker, Omaha, Nebraska

Provided by Taste of Home

Categories     Appetizers

Total Time 50 minutes

Prep Time 45 minutes

Cook Time 5 minutes

Yield 1 dozen (1 cup sauce).

Number Of Ingredients 25

1/2 cup packed brown sugar
1 tablespoon cornstarch
1/4 teaspoon chicken bouillon granules
1/2 cup cold water
1/2 cup red wine vinegar
1/2 cup finely chopped green pepper
1 jar (2 ounces) diced pimientos, drained
1 tablespoon reduced-sodium soy sauce
2 garlic cloves, minced
1/2 teaspoon minced fresh gingerroot
SPRING ROLLS:
2 teaspoons cornstarch
1/2 teaspoon sugar
1/4 teaspoon salt
2 tablespoons reduced-sodium soy sauce
3/4 pound uncooked medium shrimp, peeled, deveined and chopped
2 garlic cloves, minced
4 teaspoons canola oil, divided
2 cups finely shredded cabbage
1 cup finely chopped fresh mushrooms
1/2 cup finely chopped water chestnuts
1/2 cup shredded carrot
4 green onions, thinly sliced
12 egg roll or Chinese spring roll wrappers (6-8 inches)
Oil for deep-fat frying

Steps:

  • In a small saucepan, combine the brown sugar, cornstarch and bouillon granules. Whisk in water and vinegar until smooth. Add the green pepper, pimientos, soy sauce, garlic and ginger. Bring to a boil. Cook and stir for 2 minutes or until thickened; set aside., In a small bowl, combine the cornstarch, sugar and salt. Stir in soy sauce until smooth; set aside., In a large skillet or wok, stir-fry shrimp and garlic in 1 teaspoon oil until shrimp turns pink. Remove and keep warm., Stir-fry the cabbage, mushrooms, water chestnuts and carrot in remaining oil for 2-3 minutes or until carrot is crisp-tender., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add shrimp and green onions; set aside to cool., With one corner of egg roll wrapper facing you, place 1/3 cup shrimp mixture just below center of wrapper. Cover remaining wrappers with a damp paper towel until ready to use. Fold bottom corner over filling. Moisten remaining edges of wrapper with water. Fold side corners toward center over filling. Roll spring roll up tightly, pressing at tip to seal. Repeat., In an electric skillet or deep fryer, heat oil to 375°. Fry spring rolls, a few at a time, for 3-5 minutes or until golden brown, turning occasionally. Drain on paper towels. Serve with sauce.

Nutrition Facts : Calories 270 calories, FatContent 12g fat (1g saturated fat), CholesterolContent 37mg cholesterol, SodiumContent 438mg sodium, CarbohydrateContent 33g carbohydrate (10g sugars, FiberContent 2g fiber), ProteinContent 9g protein.

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