March Recipe from Chef: Shrimp Spring Rolls

March 1, 2013 at 2:45 pm (Willow Writers) (, , , , , , , , , , )

 Shrimp Spring Rolls
These spring rolls are great as an appetizer or party food! They are easy to make and full of flavor.
-Chef Haberle

3 cloves garlic
2/3 cup shredded cabbage
¼ cup shredded carrot
5 shiitake mushrooms, julienned
1 TBSP fresh grated ginger
3 green onions, biased cut
1 cup cooked, diced shrimp
¼ cup chopped cilantro
¼ cup chopped basil
3 TBSP sesame oil for sautéing vegetables
1 package of spring roll wrappers
3 TBSP corn starch
¼ cup water

Stir Fry Sauce
4 TBSP Tamari
2 TBSP fish sauce
2 TBSP lime juice
1 TBSP Black bean paste
1 TBSP brown sugar


  1. Put 3 TBSP of oil in a large sauté pan over medium high heat. When oil is hot, add cabbage, garlic, mushrooms, ginger, carrot and shrimp. Sauté for 2 minutes, add stir fry sauce, then sauté for 1 more minute. Vegetables should be al dente and shrimp cooked. Remove from heat and let cool.
  2. Add green onion, cilantro, and basil.
  3. Take the spring roll wrappers and lay out on a clean work surface.
  4. About 2/3 of the way down on each spring roll wrapper, place 1 heaping TBSP of filling.
  5. Fold the left and right sides of the wrapper over the filling. Lift up the end closest to you and tuck over, rolling upwards.
  6. Mix corn starch and water
  7. To secure spring roll wrap, dip your finger into the corn starch and water, then wet the end of the wrap and gently press shut.
  8. In a small stock pot, fill with oil until about 2 inches high. Heat oil. To test oil, dip one corner of a spring roll into the oil. If it begins to sizzle and crackle, the oil is ready.
  9. Carefully place one or two spring rolls into the oil and fry about 1 minute on each side. Spring rolls are done when they turn golden brown.
  10. Remove spring rolls from grease and drain on a paper towel.

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