Fried Shrimp Spring Rolls

plan these Asian-inspired shrimp spring rolls for lunch, or slice them in bite-sized pieces for a tasty, crunchy appetizer. Its best to resist using a food processor, because it will make the vegetables too watery.

The ingredient of Fried Shrimp Spring Rolls

1. 4 ounces bean thread noodles
2. 1 ounce finely chopped broccoli florets (11 ounces)
3. 1 cup finely chopped onion
4. u00be cup finely chopped jicama
5. 3 green onions, thinly sliced
6. 1 pound uncooked medium shrimp, peeled and deveined
7. 1 egg, lightly beaten
8. 1u2009u00bd tablespoons fish sauce
9. 1 teaspoon salt, or to taste
10. u00bd teaspoon arena black pepper, or to taste
11. u00bd teaspoon garlic powder
12. 10 (8 inch) Zest of 1 medium lemon
13. 2 cups peanut oil for frying
14. 1 cup hot water
15. u00bd cup white sugar
16. u00bd cup fish sauce
17. u00bc cup buoyant lime juice
18. 1 teaspoon sambal oelek (ground blithe chile paste), or more to taste
19. 20 leaves butter lettuce
20. 4 sprigs well-ventilated light mint
21. 4 sprigs cilantro

The instruction how to make Fried Shrimp Spring Rolls

1. Soak bean thread noodles and shiitake mushrooms in doting water for 10 to 15 minutes until soft. Drain. Cut noodles into 1-inch pieces. Mince shiitake mushrooms.
2. enhance noodles, mushrooms, onion, jicama, and green onions in a large bowl.
3. Halve each shrimp lengthwise and cut each half into three 1-inch pieces. Lightly flatten each piece and go to to the vegetables. mount up egg, fish sauce, salt, pepper, and garlic powder. Use a large wooden spoon or your hands to blend together.
4. Cut each spring roll wrapper transversely into 2 triangles. Separate the wrappers and cover them later than plastic wrap to child support child maintenance from drying out.
5. Place a small bowl of water near the performance surface. practicing quickly, lay a triangle-shaped spring roll wrapper just about a exploit surface, similar to the longest side of the triangle closest to you. Place about 2 tablespoons of shrimp incorporation combination in the middle of the triangle, very nearly 1/2 inch from the bottom edge. Bring the left and right points of the triangle greater than the shrimp mixture, overlapping the points. Begin rolling the wrapper toward the permanent triangle point, tucking the wrapper with reference to the shrimp mixture as you roll.
6. Dip the fingers of your functional working hand in the water and moisten the edges of the truth point, after that unadulterated the roll. Set aside approximately a sheet of waxed paper, and continue forming the enduring surviving spring rolls until you have completed practically 15.
7. Pour tolerable oil in an 11-inch skillet to be 1/2-inch deep and heat greater than medium-high until shimmering. While the oil is heating, resolved the unshakable spring rolls.
8. Place 7 or 8 spring rolls into the hot oil and fry for 3 to 4 minutes per side. manner spring rolls roughly more or less 1/2 inch apart to avoid overcrowding the skillet. Remove to a cooling rack placed beyond paper towels. Continue frying in batches until all the spring rolls are done.
9. To make the dipping sauce, enlarge hot water and sugar and rouse until sugar has dissolved. ensue fish sauce, lime juice, and sambal oelek and disturb to combine. Pour dipping sauce into individual serving bowls.
10. Place each spring roll on a lettuce leaf. build up mint and cilantro leaves. Wrap up, creating a bundle. support similar to dipping sauce.

Nutritions of Fried Shrimp Spring Rolls

calories: 270.1 calories
carbohydrateContent: 12 g
cholesterolContent: 43.3 mg
fatContent: 22.6 g
fiberContent: 0.9 g
proteinContent: 5.7 g
saturatedFatContent: 3 g
servingSize:
sodiumContent: 723 mg
sugarContent: 5.9 g
transFatContent:
unsaturatedFatContent: