Imported from Instagram

Shrimp Rolls

Name: Shrimp Rolls
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4 servings
Cuisine: East Asian
Ingredients: 250 g Peeled and cleaned shrimp (Finely chop with a knife); 1 cda Scallion (Chopped); 1 diente Garlic (Chopped); 1 cm Ginger (Finely chopped); 1 cda Chives (Chopped, for the filling); 2 cda Soy sauce (For the filling; a small additional amount is added while browning, unspecified); 1 cda Sesame oil (For the filling; additional sesame oil is also needed for the pan, amount unspecified); 1 cda Oyster sauce (For the filling); 1 paquete Rice paper sheets (The number of sheets per package is unspecified); Water (A little, for soaking the rice paper sheets); Sesame oil (For the pan; amount unspecified); Chives (Chopped, for finishing); Sweet and sour sauce (Optional, for serving; amount unspecified); Lemon (Optional, for serving; amount unspecified); Hot sauce (Optional, for serving; amount unspecified)

Recipe by Samantha Guzmán Lizárraga @heynosoychef · Instagram

Imported by Ciro Peraloca on SeeMeCook

Rice paper rolls filled with chopped shrimp and aromatics, pan-seared until golden. Serve with chives and optionally with sweet and sour sauce, lemon, or hot sauce.

4 servings25 minEast Asian

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Ingredients

250 g Peeled and cleaned shrimp (Finely chop with a knife)
1 cda Scallion (Chopped)
1 diente Garlic (Chopped)
1 cm Ginger (Finely chopped)
1 cda Chives (Chopped, for the filling)
2 cda Soy sauce (For the filling; a small additional amount is added while browning, unspecified)
1 cda Sesame oil (For the filling; additional sesame oil is also needed for the pan, amount unspecified)
1 cda Oyster sauce (For the filling)
1 paquete Rice paper sheets (The number of sheets per package is unspecified)
Water (A little, for soaking the rice paper sheets)
Sesame oil (For the pan; amount unspecified)
Chives (Chopped, for finishing)
Sweet and sour sauce (Optional, for serving; amount unspecified)
Lemon (Optional, for serving; amount unspecified)
Hot sauce (Optional, for serving; amount unspecified)

Steps

1
Peel and clean the shrimp. Finely chop them with a knife and transfer them to a bowl.
2
Add the chopped scallion, garlic, ginger, and chives to the bowl.
3
Add the soy sauce, sesame oil, and oyster sauce. Mix the filling.
4
Soak the rice paper sheets in a little water and place them on a wooden board. Remove them while they are still slightly firm so you can fold them without tearing.
5
Place shrimp filling on each sheet and fold it like a burrito. Cut each roll into three or four pieces.
6
Heat a pan well with sesame oil. Place the rolls in the pan and reduce the heat to medium.
7
Cover the pan and cook the rolls for a couple of minutes.
8
Uncover and add a small splash of soy sauce for seasoning. Increase the heat and finish browning the rolls.
9
Sprinkle with chopped chives. Serve with sweet and sour sauce and, if desired, lemon or hot sauce; dip the rolls in the sauce while eating.

Notes

The transcript does not specify the number of sheets per package, the exact amount of oil for the pan, or how much filling to use per sheet. Sweet and sour sauce, lemon, and hot sauce are suggested as optional accompaniments.