Mini Prawn Spring Rolls - Marion's Kitchen
Whether you call them Thai spring rolls or Thai egg rolls, these mini spring rolls are an awesome crowd pleaser. These are Thai shrimp egg rolls using Mama Noi's classic Thai spring roll recipe.
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
How to Make Vietnamese Spring Rolls With Peanut Sauce | Easy Shrimp Spring Rolls | Eats With Gasia
In this video I show you how to make Vietnamese shrimp spring rolls with peanut sauce. These spring rolls were so EASY and DELICIOUS! Not to mention the tasty peanut sauce that goes with it! They taste exactly like restaurant style spring rolls.
What you'll need:
1 lb deveined shrimp
16-18 rice papers
200 g vermicelli noodles
2-3 cups shredded carrots
Basil, cilantro, mint (your choice of amount)
1 tbsp peanut butter
1/2 cup hoisin sauce
1 tsp sugar
1 lime
1-2 tbsp water
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Firecracker Shrimp Rolls with Cilantro (Amazing Chinese Recipe) CiCi Li, Asian Home Cooking
Shrimp and cilantro are wrapped inside spring roll wrappers and fried until super crispy. It’s bouncy, aromatic, and so crispy! Let's get started with Firecracker Shrimp Rolls with Cilantro!
Firecracker Shrimp Rolls with Cilantro Written Recipe:
Serving: 12 pieces
Prep time: 30 minutes
Cook time: 5 minutes
For the shrimp rolls:
12 large shrimp, peeled, deveined, tail-on
Pinch of salt
Pinch of white pepper
6 spring roll wrappers
1 cup cilantro
1 large egg, beaten
4 cups oil
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Beth's Easy Shrimp Roll Recipe (Summer Entertaining Collab with Rachel Talbott)
Learn how to make a quick dinner recipe for easy Summer Entertaining in this fun collab with Rachel Talbott!
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BETH’S SHRIMP ROLLS AND CORN SALAD RECIPES
Serves 6-8
SHRIMP ROLLS:
2 lb shrimp (900 g), shelled, deveined, tails on and butterflied
1 tbsp (15 ml) olive oil
salt and pepper to taste
½ cup (120 ml) mayonnaise
1 tsp (5 ml) lemon zest
2 tbsp (30 ml) lemon juice
Pinch of Cayenne Pepper
½ cup (120 ml) celery, diced
2 tbsp (30 ml) shallots, minced
1 tbsp dill, minced
salt and pepper to taste
Split top hotdog buns
2 tbsp melted butter
METHOD:
Preheat oven to 400F (200C).
Butterfly shrimp by slicing shrimp down their backs ¾ of the way. Shrimp halves should stay intact.
Toss with 1 tbsp (15 ml) olive oil, salt and pepper to taste. Roast in the oven for 5 mins each side, or until pink and opaque. Allow to cool. Remove tails. And roughly chop shrimp into bite-sized pieces.
In a large bowl combine mayonnaise, zest and juice, celery, shallots, dill, salt and pepper. Reserve 3 tbsp (45 ml) in a small bowl, and then toss the rest with the shrimp. Cover and keep refrigerated until ready to serve.
Moments before serving, brush outsides of split top buns with butter, grill each side until golden brown.
Add reserve dressing to shrimp and toss to re-freshen. Scoop shrimp salad into buns and serve immediately
CORN SALAD RECIPE
Serves 6-8
8 Ears Fresh Corn, husked
1 cup (240 ml) cherry tomatoes, diced in half
1 cup (240 ml) orange bell peppers, diced
¼ cup (60 ml) fresh basil, cut into ribbons
Juice of 1 lime or 1 tsp (5 ml) red wine vinegar
1 garlic clove, minced
½ tsp (2.5 ml) dried tarragon
3 tbsp (45 ml) olive oil
salt and pepper
METHOD:
Blanch corn in boiling water for 5 mins. Remove and allow to cool. Slice corn off the cob and transfer to a large bowl. Add cherry tomatoes and peppers.
In a small bowl add red wine vinegar, garlic, tarragon, salt and pepper, and combine. Slowly add olive oil whisking all the while.
Keep dressing covered and refrigerated until ready to serve.
Moments before serving, pour dressing over the salad, add basil and toss.
Rellenong Hipon | Stuffed Shrimp Spring Rolls
Rellenong Hipon stuffed with meat filling and wrapped in spring roll wrapper are the perfect appetizer. They're crispy, tasty, and seriously addictive!
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How to Make Rellenong Hipon
✅Ingredients
1 pound large shrimps (31-35 count)
1/4 pound ground pork
1/4 cup green onions, chopped
1/4 cup water chestnuts, finely chopped
1/4 cup carrots, shredded
2 cloves garlic, peeled and minced
1 teaspoon soy sauce
1/2 teaspoon salt
1/4 teaspoon pepper
15 pieces spring roll wrappers, cut diagonally into two triangles
canola oil
✅Instructions
Peel shrimps and remove heads, leaving tail intact. With a small knife, make an incision near the head and all the way down the center of the shrimp's back to the tail.
With the tip of a knife, remove and discard the vein. Using hands, open the flesh of the shrimp until it lies flat.
Combine ground pork, green onions, water chestnuts, carrots, garlic, soy sauce, salt, and pepper in a bowl. Gently stir until well distributed.
Place about 1/2 teaspoon meat filling in the center of the butterflied shrimp and press to close around filling.
On a flat working surface, arrange a spring roll wrapper with the pointed side facing up. Place stuffed shrimp on the wrapper. Fold one side of the wrapper over the shrimp and then fold the pointed side down. Roll wrapper tightly around shrimp moistening sides with water and pressing lightly to seal.
Place in a single layer, seam side down, on a dish, and loosely cover with a moist paper towel until ready to fry.
In a pan over medium heat, heat about 2-inches deep of oil to 350 F.
Add prepared shrimps into the oil with seam side down. Cook, turning on sides as needed, until golden, crisp, and cooked through.
Remove from heat and drain on a wire rack set over a baking sheet. Serve hot with sweet and sour sauce.
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Chinese Restaurant Style Shrimp Egg Rolls - Make Crispy Egg Rolls at HOME - The Wolfe Pit
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