Recipe courtesy of Candice Kumai

Seared Garlicky Shrimp Fresh Spring Rolls

Getting reviews...
A fresh spring roll DIY bar is fabulous for parties and get-togethers--familiar yet a little unexpected. I’ve been known to use the pretty array of veggies--like bright peppers and green herbs--as a stand-in for flowers! Set out a variety of condiments in cute bowls, a stack of small plates and sit back and let your friends roll with it.
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  • Level: Easy
  • Total: 45 min
  • Active: 45 min
  • Yield: twelve 8 1/2-inch fresh spring rolls
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Ingredients

Vegetables:

Garlicky Shrimp Filling:

Fresh Spring Rolls:

Citrus Ponzu Sauce

Spicy Miso Dip

Directions

  1. For the vegetables: Bring a medium saucepan of water to a boil. Blanch the sugar snap peas in the boiling water for 2 to 3 minutes. Drain and shock in ice water. Slice on the diagonal into thin strips. Set aside.
  2. Grill or broil the corn with some sesame oil and a touch of miso, and then slice the kernels off the cob. Set aside.
  3. For the garlicky shrimp filling: Heat the oil in a large skillet or wok over medium-high heat. Add the onions and cook, stirring, until they start to soften, 1 to 2 minutes. Add the mushrooms and cook, stirring often, until softened, about 3 minutes. Stir in the garlic and ginger and cook, stirring often, until the garlic is fragrant, about 1 minute. Add the shrimp and soy sauce and cook, stirring often, until the shrimp curl and become opaque, 1 to 2 minutes. Transfer to a medium serving bowl and set aside to cool. (Refrigerate if you're not using the filling within 30 minutes.)
  4. For the fresh spring rolls: Dip a wrapper in a large shallow bowl of warm water for 10 seconds. Remove from the water and lay it flat on a dampened cutting board. Place 1 tablespoon of the shrimp filling on the bottom edge of the wrapper. Slightly spread it out horizontally to cover the lower third of the wrapper. Make sure to leave a 1-inch border at the edge of the wrapper and sprinkle with some of the vegetables, as desired, taking care not to overstuff. Sprinkle with some of the basil, cilantro, sesame seeds, scallions and hot sauce, to taste. Fold the sides over the filling and then fold the bottom up and over the filling, rolling the roll tightly. Place it seam-side down and cut in half diagonally. Repeat with the remaining wrappers and fillings. Serve with the Citrus Ponzu Sauce and Spicy Miso Dip, for dipping.

Citrus Ponzu Sauce

Yield: Makes about 1/2 cup.
  1. Whisk together all of the ingredients in a small bowl. 

Spicy Miso Dip

Yield: Makes about 1 cup.
  1. Whisk together all of the ingredients in a small bowl.

Cook’s Note

I often use 31/40-count peeled and cleaned shrimp, meaning there are 31 to 40 shrimp to a pound. Because they're bite-size I save time by not having to chop them, and small shrimp are a bargain compared to the big guys! For a vegetarian version, substitute one 14-ounce package of drained extra-firm tofu for the shrimp.

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