SHRIMP CUCUMBER ROLL RECIPES
SHRIMP CUCUMBER ROLLUPS - THE MODERN NONNA
Today I am sharing my favourite version of all, which are my spicy mayo, avocado, shrimp sushi roll-ups. These are so incredibly delicious, and you won’t regret making them. Feel free to use cream cheese or any other spread that you love. If I had some sushi grade tuna or salmon I can totally make these into poke roll- ups too. You will need:
Provided by themodernnonna
Number Of Ingredients 4
Steps:
- Cut the cucumber in half and cut off the ends. Peel the top of the cucumber until it’s even and begin to make strips with your potato peeler.
- Arrange your strips on some paper towel is cucumber holds a lot of water. I pat them down and I line them overlapping one another on some parchment paper.
- Once you have done that you can add any fillings you love. I added sliced avocado, spicy mayo + my cooked shrimp. gently roll it up and secure with toothpicks.
- I cut in between each toothpick and serve them. Enjoy.
SHRIMP SPRING ROLLS WITH CUCUMBER-YOGURT DIP RECIPE ...
Provided by Giada De Laurentiis
Categories appetizer
Total Time 22 minutes
Prep Time 10 minutes
Cook Time 12 minutes
Yield 16 spring rolls
Number Of Ingredients 19
Steps:
- For the Cucumber-Yogurt Dip: Combine all the ingredients in a small bowl. Cover and refrigerate until ready to use.
- For the Spring Rolls: In the bowl of a food processor, pulse together the shallot, garlic, and carrot until finely chopped. Add the mushrooms and pulse until coarsely chopped. Add the shrimp, sugar, soy sauce, salt, and pepper. Pulse until the shrimp is chopped into 1/4-inch pieces.
- Place a spring roll wrapper on a work surface. Brush the edges with the beaten egg. Place a heaped tablespoon of the filling about 1-inch from the closest edge of the
- wrapper. Spread the filling into a log, approximately 4 1/2-inches long and 1-inch wide. Place a heaped tablespoon of the cooked noodles on top. Fold the closest edge of the wrapper over the filling. Fold the right and left edges of the wrapper over the filling. Roll up the spring roll tightly and place, seam side down, on a parchment paper-lined baking sheet until ready to cook. Repeat with the remaining spring roll wrappers.
- In a high-sided saucepan, heat the vegetable oil over medium-high heat until it registers 375 degrees F on a deep-fry thermometer. Cook the spring rolls, in batches, for 2 to 3 minutes, turning occasionally, until golden brown. Drain on paper towels.
- Cut the spring rolls in half diagonally and transfer to a serving platter. Serve immediately with the Cucumber-Yogurt Dip.
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