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No-Fry Shrimp Spring Roll with a Honey-Soy Dipping Sauce
Ingredients
- Honey-Soy Dipping Sauce
- 1/4 cup soy sauce
- 2 Tablespoons honey
- 2 teaspoons minced peeled fresh ginger
- 1/2 teaspoon sesame oil
- 1/4 teaspoon red pepper flakes
- 1 teaspoon toasted sesame seeds
- Shrimp Spring Roll
- 24 large shrimp, butterflied, peeled and deveined
- 3 cloves garlic, minced
- 1 Tablespoon sesame oil
- ¼ teaspoon red pepper flakes
- 8 rice paper wrappers
- 1 large cucumber-peeled, seeded and thinly sliced into 3 inch strips
- 2 carrots, peeled into ribbons
- 1 cup bean sprouts
- 8 leafy lettuce leaves, (optional)
Instructions
- In a medium bowl, combine the shrimp, garlic and the sesame oil, red pepper flakes and refrigerate for 30 minutes or up to overnight.
- For the dipping sauce, in a small bowl combine soy sauce, honey, ginger, sesame oil, red pepper flakes and toasted sesame seeds.
- Preheat a large skillet over medium-high heat and add the shrimp and cook for 2 minutes per side.
- Fill a 9 in round cake pan with 1 inch of warm water. Working with 1 rice wrapper at a time, dip into water, turning once, until softened, about 10 seconds. Remove and drain on paper towel to remove excess water. Place wrapper on work surface and add 1/8th of the cucumber and carrots across the center of the wrapper. Arrange 6 shrimp pieces across the vegetables and top bean sprouts. Fold up the bottom edge over the filling, fold in the two sides and roll closed. Repeat with remaining wrappers. Place each roll on a lettuce leaf and serve with the dipping sauce
Notes
- Rice paper wrappers can be found at specialty stores or Asian markets.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/