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Florida Shrimp Spring Rolls
Courtesy of Florida Agriculture Bureau of Seafood & Aquaculture
Servings: 12
Prep Time: 20 Min.
Cook Time: 10 Min.
What you need:
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1 lb. medium Florida shrimp, peeled and deveined
14 tsp. cornstarch
4 Tbsp. soy sauce
4 Tbsp. canola oil
1 c. Florida green onions, chopped
2/3 c. Florida carrots, grated
3 c. Florida cabbage, chopped
1 bag bean sprouts, chopped
2 tsp. fresh Florida ginger root, grated
12 egg roll wrappers
prepared sweet and sour sauce (optional)
What to do:
1. Cut raw shrimp into small pieces. In a medium bowl, combine cornstarch and 4 Tbsp. soy sauce; then add shrimp. Mix well and set aside.
2. In a wok or large sauté pan, heat 4 Tbsp. oil over high heat; stir-fry the shrimp, onion, carrots, cabbage, bean sprouts, and ginger in oil until crisp-tender; cool slightly. Transfer mixture to colander or pan to drain and cool. When cooled, spoon 1/4 c. of shrimp mixture on the bottom third of each wrapper. Fold bottom edge over filling; fold sides over filling toward center overlapping slightly. Moisten top edge with water; roll up tightly to seal. Repeat with the remaining wrappers and filling.
3. Deep fry in 3 in. of very hot oil (375°F) until golden brown; drain on paper towels. Serve with sweet and sour sauce.

* Recipe courtesy of Florida Department of Agriculture Bureau of Seafood and Aquaculture Marketing
Nutritional information:
Calories: 196;   Calories From Fat: 88;   Total Fat: 10g;   Saturated Fat: 1g;   Cholesterol: 61mg;   Total Carbs: 16g;   Protein: 12g;  
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