Get you a copper kettle, get you a copper coil
Fill it with new made corn mash and never more you’ll toil
You’ll just lay there by the juniper while the moon is bright
Watch them just a-filling in the pale moonlight.
“Copper Kettle” by Bob Dylan
I liked these even more than the pork dumplings I made. The only change that I would suggest is that if you are going to pan fry or deep fry these suckers, use egg roll wrappers. The spring roll wrappers, in my opinion, are just better for steaming (which would also be delicious). While I do not usually get super excited about dipping sauces, I would really suggest making this cilantro sauce. The sauce compliments the Asian flavors well, and I bet a few real it could also go a few rounds with Latin America (I’m talkin’ to you Brazil).
Shrimp spring rolls
Ingredients:
12 egg roll wrappers
¼ cup vegetable oil
1 pound of medium shrimp, peeled and minced
4 green onions, finely chopped
2 cloves of garlic, grated
1 tablespoon of ginger, grated
1 tablespoon of fresh cilantro, minced
The zest of one lime
1 tablespoon soy sauce
1/8 teaspoon white pepper
1 tablespoon cornstarch
Directions:
1. Combine all of the ingredients in a large bowl mix with your hands until you get a uniform looking mixture
2. Prepare a shallow bowl of warm water
3. Dip the wrapper in the water until soft
4. Lay on work surface and place about 11/2 tablespoons of shrimp filling in the middle of the wrapper
5. Roll in edges and tuck over sides to make your egg roll
This diagram should help…
(www.foodie-calls.blogspot.com)
6. Cover egg rolls with a damp towel until you are ready to fry
7. Continue by repeating the process with the rest of the egg rolls
8. Heat oil in a skillet (or wok) until it reaches 375° F
9. Working in batches, fry egg rolls until they are golden brown on both sides, about 4 minutes flipping about halfway through
10. Let drain on paper towels before serving
Lime and Cilantro Dipping Sauce
2 tablespoons fish sauce
2 tablespoons white vinegar
Juice of one lime
1 teaspoons of sugar
2 tablespoons of cilantro, finely chopped
9 Comments
July 25, 2009 at 2:31 pm
These sound and look beautiful!
July 27, 2009 at 5:11 am
Nice work—I love that combination of flavors—
Have you ever made the egg roll wrappers? I’ve never made them before, but often things like that are pretty simple…
July 28, 2009 at 7:47 am
I have not made egg roll wrappers, but I have made pasta…can’t be that different, right?
July 27, 2009 at 8:07 pm
those do look good. I personally like the snappy texture of the fried rice paper wrappers more than the papery egg roll wrappers. I guess it’s a matter of taste
July 28, 2009 at 7:48 am
Thanks, I guess I am more of a crispy lover.
July 29, 2009 at 2:18 pm
I’m still a lil scared about frying things but this recipe sounds yummy!
July 29, 2009 at 8:59 pm
Don’t be scared, embrace the oil!
July 30, 2009 at 5:49 am
I’m really interested in that sauce with these! Both the shrimp rolls and the sauce look delicious.
July 30, 2009 at 1:54 pm
Thanks, you should try it, you won’t be disappointed.