Spring Rolls With Hawaiian Shrimp Recipe

Name: Spring Rolls With Hawaiian Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons grated ginger; 1 teaspoon soy sauce; 1 tablespoon sesame oil; 2 carrots, peeled and cut into matchsticks; 2 ribs celery, cut into matchsticks; 1 small onion, cut into thin strips; 1 cup shredded red cabbage; 20 snow peas, cut into matchsticks; 1 small red pepper, seeded, deveined and cut into matchsticks; 1 cup shiitake mushrooms, sliced; 1 clove garlic, peeled and minced; 2 cups shrimp, cleaned and diced; 1/4 cup fresh lemon juice; 1/4 cup rice wine vinegar; 1/2 teaspoon salt; 1 teaspoon freshly ground pepper; 1 cup minced coriander leaves; 1 egg, lightly beaten; 3 tablespoons water; 1/2 cup cornstarch; 12 egg roll skins

Servings: persons

2 tablespoons grated ginger
1 teaspoon soy sauce
1 tablespoon sesame oil
2 carrots, peeled and cut into matchsticks
2 ribs celery, cut into matchsticks
1 small onion, cut into thin strips
1 cup shredded red cabbage
20 snow peas, cut into matchsticks
1 small red pepper, seeded, deveined and cut into matchsticks
1 cup shiitake mushrooms, sliced
1 clove garlic, peeled and minced
2 cups shrimp, cleaned and diced
1/4 cup fresh lemon juice
1/4 cup rice wine vinegar
1/2 teaspoon salt
1 teaspoon freshly ground pepper
1 cup minced coriander leaves
1 egg, lightly beaten
3 tablespoons water
1/2 cup cornstarch
12 egg roll skins

1
Combine 1 tablespoon ginger, 1/2 teaspoon soy sauce and 1 teaspoon of the sesame oil in a large nonstick skillet over medium-low heat.
2
Add all of the vegetables and garlic, toss, cover and cook until barely wilted, about 3 minutes.
3
Transfer to a large glass or ceramic bowl and set aside.
4
Combine the remaining ginger, soy sauce, sesame oil and shrimp in the skillet.
5
Saute over medium heat until the shrimp are cooked through, about 3 minutes.
6
Add to the vegetables.
7
Add lemon juice, rice wine vinegar, salt, pepper and coriander and toss.
8
Preheat oven to 400 degrees.
9
Combine the egg and water.
10
Set aside.
11
Place the cornstarch on a plate.
12
Set aside.
13
Lay the skin on a flat surface.
14
Place 1 tablespoon of the vegetable mixture in the center and roll it up.
15
Secure with a toothpick.
16
Brush with the egg mixture.
17
Dust with cornstarch.
18
Place on a nonstick cookie sheet and bake until golden, about 15 minutes.
19
Serve with spring roll vinaigrette (recipe below).

1150

kcal

Calories

Fat

102

Carbs

100

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2 tablespoons grated ginger, 1 teaspoon soy sauce, 1 tablespoon sesame oil, 2 carrots, peeled and cut into matchsticks, and more.

Yes, Spring Rolls With Hawaiian Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spring Rolls With Hawaiian Shrimp

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