Shrimp and Vegetable Spring Rolls
INGREDIENTS
•
SHRIMP AND VEGETABLE FILLING
•
3 tablespoons vegetable oil, divided
•
1 pound (about 16 to 20) shrimp, butterflied
•
Kosher salt and freshly ground black pepper
•
1/2 cup white onion, chopped
•
2 garlic cloves, chopped
•
1/2 head Napa cabbage, thinly sliced
•
1 cup fish sauce (Red Boat brand preferably)
•
1/4 cup granulated sugar
•
1 cup bean sprouts
•
1 large carrot, cut into matchstick pieces (can use a mandolin)
•
1 cup green mango, cut into matchstick pieces (can use a mandolin)
•
1 cup green papaya, cut into matchstick pieces (can use a mandolin)
•
2 stalk celery, cut into batons
•
1 leek, white part only cut lengthwise into batons
•
12 red leaf lettuce or bibb lettuce leaves
•
FRESH LUMPIA CREPES
•
1 cup cornstarch
•
1/2 cup all-purpose flour
•
1/4 teaspoon salt
•
1 1/2 cups water
•
5 eggs
•
Pinch turmeric (for a little color)
•
Non-stick spray
•
LUMPIA SAUCE
•
1 cup granulated sugar
•
Splash of water
•
3 cups chicken stock, divided
•
4 tablespoons soy sauce
•
3 tablespoons cornstarch
•
1/2 cup chopped garlic
Comments & Reviews
Just A Pinch Sweepstakes