- 12
Ingredients
- For a leaner alternative, green leaf lettuce can be used instead of egg roll wrappers. If using lettuce, follow all instructions except for frying. Chill briefly before serving.
- 2 tablespoons grated ginger
- 1 teaspoon soy sauce
- 1 tablespoon sesame oil
- 2 carrots, peeled and cut into matchsticks
- 2 ribs celery, cut into matchsticks
- 1 small onion, cut into thin strips
- 1 cup shredded red cabbage
- 20 snow peas, cut into matchsticks
- 1 small red pepper, seeded, deveined and cut into matchsticks
- 1 cup shiitake mushrooms, sliced
- 1 clove garlic, peeled and minced
- 2 cups shrimp, cleaned and diced
- 1/4 cup fresh lemon juice
- 1/4 cup rice wine vinegar
- 1/2 teaspoon salt
- 1 teaspoon freshly ground pepper
- 1 cup minced coriander leaves
- 1 egg, lightly beaten
- 3 tablespoons water
- 1/2 cup cornstarch
- 12 egg roll skins
Preparation
Step 1
Combine 1 tablespoon ginger, 1/2 teaspoon soy sauce and 1 teaspoon of the sesame oil in a large nonstick skillet over medium-low heat. Add all of the vegetables and garlic, toss, cover and cook until barely wilted, about 3 minutes. Transfer to a large glass or ceramic bowl and set aside.
Combine the remaining ginger, soy sauce, sesame oil and shrimp in the skillet. Saute over medium heat until the shrimp are cooked through, about 3 minutes. Add to the vegetables. Add lemon juice, rice wine vinegar, salt, pepper and coriander and toss.
Preheat oven to 400 degrees. Combine the egg and water. Set aside. Place the cornstarch on a plate. Set aside. Lay the skin on a flat surface. Place 1 tablespoon of the vegetable mixture in the center and roll it up. Secure with a toothpick. Brush with the egg mixture. Dust with cornstarch.
Place on a nonstick cookie sheet and bake until golden, about 15 minutes. Serve with spring roll vinaigrette
Spring Roll Vinaigrette
1 jalapeno, seeded, deveined and minced
1 clove garlic, peeled and minced
1 tablespoon grated ginger
2 scallions, trimmed and minced
2 tablespoons minced red onion
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1/2 cup red wine
1/2 cup plum wine
1/2 cup Port wine
2 cups rich meat broth, homemade or low-sodium canned
1 bunch scallions, trimmed and minced
1/2 cup grated ginger
1 tablespoon honey
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1 teaspoon freshly ground pepper
Combine the first 10 ingredients in a small saucepan. Simmer over medium heat until reduced to 1/4 cup, about 30 minutes. Add the meat broth and continue to simmer until mixture reduces to 2 cups, about 5 to 10 minutes. Remove from heat.
Add the scallions, ginger, honey and lemon juice. Season with salt and pepper to taste. Serve with spring rolls (above).