Fried Corn and Shrimp Spring Rolls
Ingredients
2 cups thinly sliced Cabbage
1/2 cup thinly sliced mushrooms
1 large Shallot, thinly sliced
4 Cloves Garlic, minced
1 (11 oz) can of Corn
32 small Shrimp , peeled and deveined
8 Spring Roll sheets
Procedure
In a steamer, add cabbage and liberally add salt and pepper. Steam until just tender, about 8 minutes. Cut off the heat and allow to sit and cool for 5 minutes. Drain in a colander, then place in a covered bowl and set aside.
In a small skillet, add 1 tablespoon of butter and a splash of olive oil. Once the butter melts, add the shrimp. As soon as they hit the pan, sprinkle with pepper. Sauté for 4 minutes until just done. Remove to a covered bowl and reserve.
In the same skillet, add the mushrooms. Cover and allow to cook 3-5 minutes. Now add the shallots and garlic. Allow to cook uncovered for another 5 minutes. After this time, remove from skillet (you’re done with it now) and place ingredients in a bowl. In the same bowl, add the corn (making sure it is thoroughly drained). Stir briefly to mix, then cover and reserve.
Heat deep fryer to 375 degrees. On a cutting board, lay out a sheet of the spring roll dough with one point facing you (you should be facing a diamond of dough). On the dough, add a few pinches of cabbage, then 4 shrimp, and finally 2 tablespoons of the corn/shallot/mushroom mixture.
Fold the tip away from you and over the mound of ingredients. Tuck the tip inwards into the mixture, and slowly roll forward. As you go, use your fingers to pull the ingredients inside. At the half-way point, fold the right and left sides over to seal the wrap, then continue forward until it is completely wrapped.
Set aside and repeat until all have been wrapped.
When ready, drop one wrapped package into the hot oil. Fry until golden brown and crisp, about 5-6 minutes. Drain on paper towels. Repeat, one at a time until all have been done. Serve with Soy Sauce at the table.
Notes
If you’re like me and like to stuff these things heavily, then consider using 2 sheets of the spring dough. It sticks together and you have to peel it away anyway, so peel 2 at a time for a thicker crust that won’t break or burst with thicker stuffing.
Also, when you first drop one of these packages into the oil, it often helps to use tongs to hold the crease together as you hold it in the oil. Hold the package for 1 minute or so to ensure it is set before releasing. This ensures it won’t unravel and spew out your ingredients.
Pictures
Ingredients
2 cups thinly sliced Cabbage
1/2 cup thinly sliced mushrooms
1 large Shallot, thinly sliced
4 Cloves Garlic, minced
1 (11 oz) can of Corn
32 small Shrimp , peeled and deveined
8 Spring Roll sheets
Procedure
In a steamer, add cabbage and liberally add salt and pepper. Steam until just tender, about 8 minutes. Cut off the heat and allow to sit and cool for 5 minutes. Drain in a colander, then place in a covered bowl and set aside.
In a small skillet, add 1 tablespoon of butter and a splash of olive oil. Once the butter melts, add the shrimp. As soon as they hit the pan, sprinkle with pepper. Sauté for 4 minutes until just done. Remove to a covered bowl and reserve.
In the same skillet, add the mushrooms. Cover and allow to cook 3-5 minutes. Now add the shallots and garlic. Allow to cook uncovered for another 5 minutes. After this time, remove from skillet (you’re done with it now) and place ingredients in a bowl. In the same bowl, add the corn (making sure it is thoroughly drained). Stir briefly to mix, then cover and reserve.
Heat deep fryer to 375 degrees. On a cutting board, lay out a sheet of the spring roll dough with one point facing you (you should be facing a diamond of dough). On the dough, add a few pinches of cabbage, then 4 shrimp, and finally 2 tablespoons of the corn/shallot/mushroom mixture.
Fold the tip away from you and over the mound of ingredients. Tuck the tip inwards into the mixture, and slowly roll forward. As you go, use your fingers to pull the ingredients inside. At the half-way point, fold the right and left sides over to seal the wrap, then continue forward until it is completely wrapped.
Set aside and repeat until all have been wrapped.
When ready, drop one wrapped package into the hot oil. Fry until golden brown and crisp, about 5-6 minutes. Drain on paper towels. Repeat, one at a time until all have been done. Serve with Soy Sauce at the table.
Notes
If you’re like me and like to stuff these things heavily, then consider using 2 sheets of the spring dough. It sticks together and you have to peel it away anyway, so peel 2 at a time for a thicker crust that won’t break or burst with thicker stuffing.
Also, when you first drop one of these packages into the oil, it often helps to use tongs to hold the crease together as you hold it in the oil. Hold the package for 1 minute or so to ensure it is set before releasing. This ensures it won’t unravel and spew out your ingredients.
Pictures