Friday, June 28, 2013

Shrimp Eggrolls


Shrimp rolls


Everyone loves egg-rolls! Its a big hit in parties, gatherings or just for a snack. Best of all it can be frozen for future use.This appetizer is sure to please the crowds at parties, gatherings or snacks.

Vinaigrette for dipping


Ingredients you will need:

About 2lbs. of  Divine tail on (black tiger) shrimp
2 teaspoon ground black pepper
1 teaspoon of salt
2 teaspoon of MSG or 3 teaspoon chicken granulated as an alternative
1 package of All purpose spring roll wrapper ( I like to use the MENLO brand)
3 egg yolk or 2 table spoons of all purpose flour with one teaspoon of water
1 Large bowl
1 Medium tray line it with parchment paper
1  flat surface plate (cutting board works great)
Vegetable oil
deep frying pan or fryer

Make sure to rinse and pat dry the shrimp. Place the shrimp in a large bowl, season it with salt, black pepper and MSG (or chicken granulate). Cut the spring roll wrapper in a triangle shape and separate the sheets. On a plate place a sheet, one shrimp, and roll from the bigger end of the wrapper tightly towards the point. Use the egg yolks or flour paste to seal the egg roll flap and place it in a tray. Deep fry at 375 degrees in about 2 inches of oil until golden. Place in a strainer to let all that oil drip out and serve.

Ingredients for sweet and sour dipping sauce:

1 cup of vinegar
1 cup of fish sauce ( available just about everywhere, even Wal-Mart)
1 cup of sugar
3 cups of water
4 cloves of garlic
3 red peppers
3rd a cup of shredded carrots
Crushed roasted peanuts
Honey (optional)

In a large pot combine vinegar, water, sugar, fish sauce and stir until the sugar is dissolved. Let it cool down then add mince or ground the garlic, peppers together, add shredded carrots and stir it into the liquid. Peanuts are optional and honey is added for an extra sweetness. This sauce can be used as a vinaigrette and dips for all kinds of food. It can also be stored in a plastic container for about 6 months.