Spring Rolls with Shrimp Recipe

From Dorothy McNett's Recipe Book.

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Spring Rolls with Shrimp

From Dorothy McNett's recipes at www.dorothymcnett.com.

1 package extra-firm tofu
1/4 pound cooked tiny shrimp
2 tablespoons soy sauce
1 tablespoon cornstarch
1/4 teaspoon sea salt
1/4 teaspoon ground pepper
1-2 tablespoons minced cilantro
2 tablespoons oil
2 cups finely shredded cabbage or other greens

2 tablespoons soy sauce
1/2 cup chicken or vegetable stock
1 teaspoon toasted sesame oil
1 1/2 tablespoons cornstarch
2-3 slivered green onions


20 wonton wrappers, large square
a paste of 1 tablespoon flour and 1 1/2 tablespoons water
2-3 cups corn or peanut oil for deep frying

Drain and pat dry tofu. Finely mince shrimp and tofu. Marinate in mixture of soy sauce, cornstarch, salt, pepper, and cilantro. Heat the 2 tablespoons oil in wok or frying pan. Fry the shrimp and tofu mixture 2-3 minutes. Remove to a bowl. Add shredded cabbage to pan. Cook and stir 1 minute. Add remaining soy sauce, stock, sesame oil, cornstarch, and green onions, cooking until thickened. Add shrimp/tofu mixture and stir well. Cool. Work with 2-3 wrappers at a time and keep the others covered with a towel. Place the wrappers on a flat surface with one pointed side facing you. Place 2 tablespoons filling on won ton wrapper across the center but not all the way to the edges. Roll the pointed edge that is close to you over the filling, tucking the tip under. Then fold right side toward center, then left side toward center, continue rolling into a tight roll. Stick outer edge of skin to roll with flour paste. Place with the seam face down to hold tightly and to keep its shape until time for frying. Heat oil in pan to 350-375 degrees and deep fry a few at a time, about 3 minutes, turning them as they brown on the bottom. Drain on paper towels and serve with dipping sauces.

Recipe created 1998-06-02.

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