SPRING ROLLS TEXAS STYLE (SALLYE)

Spring Rolls Texas Style (sallye) Recipe

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sallye bates

By
@grandedame

A great appetizer for those casual evenings. Easy to make and delicious to eat. Original recipe without my tweaks can be found in Julee Rosso's Great Good Food cookbook.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
yield 8+
Prep:
15 Min
Cook:
10 Min
Method:
Stove Top

Ingredients

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  • 1 bag(s)
    frozen cooked shrimp (12-16 oz) peeled & deveined
  • 2 c
    mung bean sprouts
  • 1 medium
    red bell pepper
  • 1 medium
    yellow bell pepper
  • 1 can(s)
    sliced water chestnuts (approx 8 oz)
  • 2 Tbsp
    ground horseradish
  • 1 medium
    jalapeno pepper
  • 1 tsp
    dijon mustard
  • 1 pkg
    spring roll wrappers (8-12)
  • ·
    cooking oil as needed

How to Make SPRING ROLLS TEXAS STYLE (SALLYE)

Step-by-Step

  1. Cut red and yellow peppers in quarters, remove stems, seed and veins
    Cut jalapeno pepper in half, remove seeds and veins and stem

    Place peppers and water chestnuts in food processor and pulse until finely chopped

    Remove to medium mixing bowl and set aside
  2. Remove tails if necessary and place thawed shrimp in food processor; pulse only until coarsely chopped

    Add to pepper mixture

    Add horseradish and mustard to bowl and stir ingredients with wooden spoon until well mixed
  3. Place one spring roll wrapper on cutting board or clean flat surface with a point facing you.

    Place a heaping tablespoon of mixture diagonally across the lower third of the wrapper.

    Bring the tip of the lower corner over the filling and roll once.

    Bring the left and right flaps together to make an envelope and wet each tip to seal.

    Continue rolling to form a nice tight roll.

    Pull the last tip over and seal it with water

    Place egg rolls seam down on a serving plate

    Continue with other wraps until all filling mixture is used.

    Place oil in wok or deep heavy pan until about 1"to 1-1/2" deep; heat to medium high (until oil is shimmering)

    Place 2-4 rolls (depending on size of pan) in hot oil and fry until golden brown and crisp (about 4-5 minutes). Turn constantly to avoid burning.

    Remove from oil to a paper towel to drain. Cover to keep warm.

    Continue this operation until all egg rolls are cooked.

    Serve immediately.
  4. Good dipping sauces to serve with these are:
    DUCK SAUCE (SALLYE)
    SHANGHAI DIP (SALLYE)
    SWEET & SOUR SAUCE (SALLYE)

Printable Recipe Card

About SPRING ROLLS TEXAS STYLE (SALLYE)

Course/Dish: Seafood Appetizers, Seafood
Main Ingredient: Seafood
Regional Style: Southwestern
Other Tag: Quick & Easy




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