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Crispy shrimp spring rolls ✨

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Crispy shrimp spring rolls✨
▪️20 Large Shrimp, peeled (with tail on) and deveined▪️Salt & Pepper▪️10 Spring Roll Wraps (or sub egg roll wraps)▪️4-6 Cups Neutral Oil (avocado, peanut, canola, or vegetable)▪️Sweet Chili Sauce, for serving▪️
🌱Vegan Modification: Sub in extra firm tofu for shrimp (cut in batons similar size to the shrimp)
1️⃣ Cut three little slits along the inside of each shrimp so that they can lie straight; season with salt and pepper
2️⃣ Cut spring roll wraps across the diagonal to create two large triangles; pour water in a small bowl which you will use as the adhesive
3️⃣ Lay the shrimp on one side of the wrap so the tail is sticking off the edge of the flat side of the triangle and the head is facing the pointy side (make sure there is 1/2” room left beyond the shrimp on the pointy side)
4️⃣ Roll the shrimp up, tucking the pointy side of the triangle over the head of the shrimp once you get to the middle; when just ~1” of the wrap is left unrolled, brush on some water (with a brush or your finger) and roll the spring roll shut
5️⃣ In a medium heavy bottom pot, heat 3-4” neutral oil until it reaches 350F (check temp with a meat thermometer); line a plate with paper towel and set aside
6️⃣ Working in batches, fry spring rolls until golden brown (~1 min) then remove with a mesh spider strainer and place on a paper towel lined plate to drain excess oil
7️⃣ Serve immediately with sweet chili sauce and enjoy!
⏲30 minute total prep + cook time
Recipe makes 20 spring rolls
▪️20 Large Shrimp, peeled (with tail on) and deveined▪️Salt & Pepper▪️10 Spring Roll Wraps (or sub egg roll wraps)▪️4-6 Cups Neutral Oil (avocado, peanut, canola, or vegetable)▪️Sweet Chili Sauce, for serving▪️
🌱Vegan Modification: Sub in extra firm tofu for shrimp (cut in batons similar size to the shrimp)
1️⃣ Cut three little slits along the inside of each shrimp so that they can lie straight; season with salt and pepper
2️⃣ Cut spring roll wraps across the diagonal to create two large triangles; pour water in a small bowl which you will use as the adhesive
3️⃣ Lay the shrimp on one side of the wrap so the tail is sticking off the edge of the flat side of the triangle and the head is facing the pointy side (make sure there is 1/2” room left beyond the shrimp on the pointy side)
4️⃣ Roll the shrimp up, tucking the pointy side of the triangle over the head of the shrimp once you get to the middle; when just ~1” of the wrap is left unrolled, brush on some water (with a brush or your finger) and roll the spring roll shut
5️⃣ In a medium heavy bottom pot, heat 3-4” neutral oil until it reaches 350F (check temp with a meat thermometer); line a plate with paper towel and set aside
6️⃣ Working in batches, fry spring rolls until golden brown (~1 min) then remove with a mesh spider strainer and place on a paper towel lined plate to drain excess oil
7️⃣ Serve immediately with sweet chili sauce and enjoy!
⏲30 minute total prep + cook time
Recipe makes 20 spring rolls
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