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Thai-style Spring Rolls with Shrimp

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READ REVIEWS (2)

Julie Toy

20 mins total
20 mins prep

Recipe Filed Under
Shellfish, Seafood, Vegetable, Nut, Shrimp, Carrot, Thai, No Cook, Easy, 30 Minute, Quick, Healthy, Appetizer, Entertaining

Provided By: Curtis Stone

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Ingredients

Serves:

Dipping Sauce:

Zest of 2 Limes

4 tablespoons lime juice

2 tablespoons agave nectar

2 tablespoons soy sauce

1 tablespoons tamarind paste

1 garlic clove, minced

Spring Rolls:

4 cups hot water

8 8-inch diameter Vietnamese spring-roll sheets

8 ounces fresh cooked shrimp, medium diced

3 tablespoons mayonnaise

1 tablespoons minced peeled fresh ginger

2 cups bean sprouts

4 green onions, cut into thin strips

2 carrots, peeled, cut into thin strips

1/2 cup (lightly packed) fresh cilantro leaves

1/2 cup coarsely chopped roasted unsalted peanuts

Fresh cilantro sprigs, for garnish

Directions

To prepare the Dipping Sauce:

In a medium bowl, mix lime zest and juice, agave, soy sauce, tamarind paste, and garlic to blend and dissolve the paste.

Pour the dipping sauce into serving bowls and aside.

To prepare the Spring Rolls:

Pour the hot water into a large bowl.

Dip 1 spring roll sheet in the hot water for about 30 seconds or until it is pliable. Remove the sheet from the water and place it on a wet towel. Let stand for 30 seconds (if the spring-roll sheet is still stiff, sprinkle it with more water).

In a large bowl, mix the shrimp, mayonnaise, ginger, bean sprouts, onions, carrots, cilantro and peanuts. Place an eighth of the shrimp mixture across the bottom third of the spring roll sheet.

Fold the bottom edge of the sheet over the filling then fold in the ends of the sheet. Continue rolling the sheet around the filling and into a cylinder. Repeat with remaining sheets and shrimp filling.

Using a very sharp large knife, cut the spring rolls crosswise on the diagonal in half.

Arrange the spring rolls on a plate. Garnish with the cilantro sprigs and serve with the dipping sauce.