Tropical Spring Rolls With Chile Sauce Recipes

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SHRIMP, AVOCADO AND MANGO SPRING ROLLS WITH CHILE MINT DIPPING SAUCE



Shrimp, Avocado and Mango Spring Rolls with Chile Mint Dipping Sauce image

Provided by Food Network

Categories     appetizer

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 22

4 ounces dried rice vermicelli
18 small to medium shrimp, shelled
2 avocados, peeled, pitted and sliced into 8 slices per half
1 mango, peeled, cut off of the pit and sliced thinly
12 (8-inch) round rice papers
1 head Boston lettuce, leaves separated and ribs removed
24 large mint leaves
1 bunch cilantro sprigs, well rinsed and dried
Chile-Mint Dipping Sauce, recipe follows
1 quart chilled simple syrup (1 quart water plus 2 cups sugar brought to a boil)
1 cup lime juice
1/2 cup rice wine vinegar
1/2 cup minced ginger
1/2 cup minced red onion
3 tablespoons minced garlic
1 bunch basil, leaves picked and chopped
1/2 bunch cilantro, chopped
1/2 bunch mint, chopped
1 roasted red bell pepper, peeled, seeded, and minced
1 roasted yellow bell pepper, peeled, seeded, and minced
2 tablespoons minced jalapenos
Salt and pepper

Steps:

  • Soak the rice vermicelli in lukewarm water to cover in a bowl, until rehydrated and softened, about 15 minutes. Drain and squeeze the noodles to get rid of the excess water. Bring a pot filled with water to a boil over high heat. Place the rice vermicelli in a sieve and lower it into the boiling water for 5 seconds. Remove the vermicelli and transfer to a bowl. When cool enough to handle, divide the vermicelli into 12 equal portions. In the same boiling water, cook the shrimp until they turn opaque, about 1 minute. When cool enough to handle, cut in half lengthwise and de-vein. Pour lukewarm water, about 1 inch deep, into a square or rectangular dish. Separate and soak 4 wrappers at a time until pliable, about 5 minutes. Place a clean kitchen towel on your work surface, then place each rice paper on the towel. With another kitchen towel, gently blot each wrapper until it is no longer wet but remain sticky. Leaving 1 inch uncovered on the side closest to you and the adjacent sides, place a lettuce leaf, vermicelli portion on top, 3 shrimp halves (overlapped), 2 avocado and 2 mango slices (overlapped), 2 mint leaves, and some cilantro sprigs. Fold wrapper once over the filling, then fold in the sides, and continue rolling tightly to the end. Repeat this process with the remaining ingredients to make 12 rolls. Wrap in a damp towel or with plastic wrap until ready to eat. Serve with Chile-Mint Dipping Sauce.
  • Combine all ingredients when syrup is cold. The sauce should be tangy, sweet, and spicy.

YELLOW CHILE SPRING ROLLS AND TROPICAL FRUIT SALAD



Yellow Chile Spring Rolls and Tropical Fruit Salad image

Provided by Herb Mesa

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 16

1/2 pound scallops, cleaned
2 tablespoons hoisin sauce, divided
4 ounces bean sprouts
4 rice spring roll wrappers, soaked in water until pliable
8 yellow chile peppers, julienned
2 scallions, julienned
1 carrot, julienned
1 yellow zucchini, julienned
4 ounces crab meat
Tropical Fruit Salad, recipe follows
1 cup chopped papaya
1/2 cup chopped mango
1/2 cup fresh lemon juice
1 tablespoon minced fresh ginger
1 tablespoon honey
Sprig fresh cilantro, for garnish

Steps:

  • Pat scallops dry completely. Toss the scallops and 1 tablespoon hoisin sauce together in a bowl. In a medium nonstick saute pan over medium-high heat, add the scallops and cook until opaque in color, turning occasionally. Remove the scallops. In another small saute pan over medium-high heat, add the bean sprouts. Add the remaining hoisin sauce and saute the bean sprouts until they are warmed through, but still crispy. Remove the sprouts and let cool.
  • Place the pliable spring roll wrappers on a clean surface. Divide the scallions, carrots, zucchini, and crab meat evenly among the wrappers. Fold the sides in, then roll the wrapper up, like a burrito, so the filling can't fall out. Serve the spring rolls with the Tropical Fruit Salad.
  • Mix the papaya, mango, lemon juice, ginger, and honey in a bowl. Toss to combine well. Garnish with cilantro.

TROPICAL SPRING ROLLS WITH CHILE SAUCE



Tropical Spring Rolls with Chile Sauce image

Categories     Appetizer     Fry     Shrimp     Hot Pepper     Cilantro     Gourmet     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 first-course servings

Number Of Ingredients 17

For chile sauce
1 cup Asian sweet chile sauce* (preferably Mae Ploy brand)
1 tablespoon fresh lemon juice
1 tablespoon Asian fish sauce
1 teaspoon finely chopped garlic
1 teaspoon palm sugar* or packed brown sugar
1 teaspoon grated peeled fresh ginger
1 teaspoon finely chopped fresh cilantro
1/4 teaspoon finely chopped fresh hot chile (such as Thai or serrano, preferably red), including seeds
For spring rolls
1 1/2 lb shrimp in shell, peeled, deveined, and coarsely chopped (1/2-inch pieces)
1/2 cup coarsely chopped fresh cilantro
3/4 teaspoon salt
8 Chinese spring roll wrappers*
2 teaspoons water
1 teaspoon cornstarch
About 1 cup vegetable oil

Steps:

  • Make chile sauce:
  • Stir together sauce ingredients in a bowl until just combined. Chill, covered.
  • Make spring rolls:
  • Stir together shrimp, cilantro, and salt.
  • Put 1 spring roll wrapper on a work surface with a corner nearest you, keeping remaining wrappers covered with plastic wrap. Spread 1/2 cup shrimp mixture across wrapper, 3 inches from bottom corner, to form a 4-inch log, leaving a 1 1/4-inch border at each end. Fold bottom corner over filling, then fold in side corners and roll up snugly to enclose shrimp. Stir together water and cornstarch in a bowl until smooth, then brush seams with mixture to seal. Transfer roll, seam side down, to a baking sheet lined with wax paper and keep covered with plastic wrap. Make more spring rolls in same manner, transferring to baking sheet as formed.
  • Heat 1/4 inch oil in a 10-inch heavy skillet (preferably cast-iron) over moderately high heat until hot but not smoking, then fry 2 or 3 spring rolls, seam sides down, until golden, about 2 minutes. Turn over and fry until other side is golden, 2 to 3 minutes more. Transfer to paper towels to drain. Fry remaining spring rolls in same manner. Halve and serve hot or warm with sauce.

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  • Place one rice paper in the water and let it rest for about twenty seconds. You’ll learn to go by feel here—wait until the sheet is pliable but not super floppy. Carefully lay it flat on the towel.
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  • Fold over one long side to enclose the filling, then fold over the short sides like you would a burrito, and lastly, roll it up, stretching the remaining long side around the the roll to seal it. Repeat with remaining ingredients.


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