Shrimp Spring Rolls
Main Dishes | Japanese cuisine
⏳ Time
20 minutes
🥕 Ingredients
9
🍽️ Servings
6
Description
Shrimp Spring Rolls
Ingredients
- Rice Noodles - 2.1 oz
- Safflower Oil - 0 fl oz
- Vegetables - 10.6 oz
- Grated Ginger Root - ½ piece
- Ground coriander - 0 oz
- Peeled Cooked Shrimp - 7.1 oz
- Sweet Chili Sauce - 2 tablespoons
- Puff Pastry - 8 pieces
- Toasted Sesame - 1 tablespoon
Step by Step guide
Step 1
Preheat the electric oven to 220°C / gas oven to 200°C. Cook the shrimp according to the package instructions.
Step 2
In a large skillet or wok, heat 1 teaspoon of oil. Sauté the vegetables, ginger, and coriander for 3-4 minutes over high heat until almost cooked, keeping the vegetables slightly crispy.
Step 3
Add the shrimp and sauté for 1 minute until they turn pink. Add the sweet chili sauce, coriander leaves, and noodles. Remove from heat.
Step 4
Brush 4 sheets of puff pastry with oil, then place the remaining sheets on top. Place ¼ of the shrimp mixture along the narrowest end of the pastry sheet.
Step 5
Fold the ends and roll the sheet to form one large roll. You should have 4 rolls. They can now be frozen for 1 month.
Step 6
Before cooking, thaw them. Brush with oil. Sprinkle with sesame seeds. Bake in the oven on parchment paper for 15 minutes until golden brown, placing the rolls seam side down.
Step 7
Serve with a green salad and a generous portion of chili sauce.
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