These shrimp spring rolls were easy to construct and tasted delicious with date sauce. Few veggies were purchased from Gourmet garden and the other ingredients like spring roll sheets, date syrup and shrimps are all avaiable on Bigbasket and Amazon. If you cannot find date syrup use honey or 8 to 8 sauce.
Recipe video is posted on Youtube Channel π
6 Pieces Ready to use Spring Roll Sheets
350 Grams Medium Shrimps
150 Grams Rice Vermicelli
1/2 Cup Each Thinly Sliced into sticks Red, Yellow, Green Capsicum
1/2 Cup Thinly Sliced into Sticks Cucumber
1/2 Cup Thinly Sliced Cabbage
1/2 Cup Thinly Sliced Carrot
1/2 Cup Thinly Sliced Onion
100 Grams Butterhead Lettuce
Mint and Coriander Leaves
1/2 Inch Grated Ginger
3 Red or Birds Eye Chilies
2 Lime Leaves
6 Tbsp Roasted Peanuts
3 Tbsp Date Syrup
1 Tbsp Vinegar
1 Tbsp Chilly Powder
1 Tsp Thai Curry Paste or Curry Powder
1/4 Tsp Pepper
1 Liter Warm water
1 Tbsp Sugar
Salt as per taste
Lime Juice as required
Prep:
First Prepare the shrimps:
I used pre cleaned shrimps (shelled and deveined) for this recipe. Wash the shrimps well and drain using a colander.
Heat a medium pot or wok with 1 cup water.
Add the shrimps to the mixing bowl with chilly powder, thai curry paste or curry powder and pepper mix well.
Place the shrimps in a steam basket and place it on the wok. Allow the shrimps to cook for 5 minutes then remove from the steamer and transfer to a plate. Allow the shrimps to reach room temperature. Once the shrimps have reached room temp place it on a chopping board slice the shrimps in half and reserve.
Prepare the veggies:
Wash and slice the capsicums in half, remove the seeds and thinly slice.
Wash and peel the cucumber. Remove the seeds using a spoon and thinly slice into sticks.
Wash and chop a lime into half. Juice the lime and reserve.
I used precut carrots and cabbage for this recipe. Make sure to use thinly shred carrots and cabbage.
Peel, wash and thinly slice the onion and reserve.
Peel, wash and grate the ginger and reserve.
Wash lime leaves and thinly slice and reserve.
Wash the chilies and finely chop.
Separate the lettuce leaves rinse well and pat dry.
Prepare the vermicelli:
Place a wok on medium flame.
Add the peanuts to the wok stir and dry roast the peanuts until golden on low flame.
Transfer the peanuts to the plate, allow it to reach room temp.
Gently rub the roasted peanuts using a paper napkin to remove the skin and add it to a mixer jar. Pulse twice or thrice and reserve the coarse ground peanuts in a airtight container until use.
In a pot add luke warm water with a tsp salt. Dilute the salt add the rice vermicelli and place a cover allow the vermicelli to soak for 2 minutes.
Drain the excess water and add the rice vermicelli to a wok and cook it for 2 minutes covered on low flame or steam cook until soft and tender.
Add the vermicelli to a mixing bowl. Heat the sesame oil until smoky and add it to the vermicelli along with salt as per taste. coarse ground peanuts, salt and lime juice. Mix until all ingredients are well distributed and reserve the vermicelli.
Prepare Date Sauce:
Using warm water to prepare this sauce. Heat a pot of water for the spring rolls and sauce.
In a mixing bowl add warm water, vinegar, grated ginger, finely chopped chilies, Lime leaves, 2 tsp roasted and coarse ground peanuts, salt, date syrup, and sugar. Mix all these ingredients well. We can adjust the date syrup and water as per taste and dilute only with warm water. Cover this dipping sauce and place it in the fridge until use.
Method:
Place the warm water in a wide bowl.
Gently dip the spring roll sheets in warm water and shake of excess water.
Place the sheet flat on a stone surface.
Place lettuce, shredded cabbage, carrots, thinly sliced bell peppers, cucumber , mint and coriander.
Sprinkle some salt and top the veggies with vermicelli.
Layer the cooked shrimps, start to gather both ends and fold the spring roll, gently roll to form a roll as shown in the video.
Once the spring roll is formed and ready, serve it with date sauce and enjoy!
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