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Saturday, February 28, 2015

Spring Rolls With Shrimp-vegetable Filling

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

  • 2 tablespoons sesame oil
  • 1 tablespoon vegetable oil
  • 1 tablespoon minced fresh ginger
  • 1 teaspoon minced garlic
  • 2 cups fresh bean sprouts
  • 1 1/2 cups uncooked small shrimp, peeled,deveined and chopped
  • 1 cup minced water chestnut
  • 1/2 cup minced smoked ham
  • 1/2 cup minced green onion
  • 1 medium carrot, grated
  • 4 teaspoons soy sauce
  • 2 teaspoons cornstarch, blended with
  • 2 tablespoons cold water
  • 15 phyllo pastry sheets
  • 1 cup melted butter
  • sesame seeds

Recipe

  • 1 for filling: heat oils in wok, add ginger and garlic and stir-fry 30 seconds.
  • 2 add sprouts, shrimp, water chestnuts, ham, green onion and carrot and stir-fry until sprouts start to wilt, about 2 minutes.
  • 3 add soy sauce and cornstarch mixture and stir until vegetables are slightly glazed.
  • 4 let cool.
  • 5 to assemble: cut filo in half crosswise to form 8 x 11 inch rectangles.
  • 6 fold in short end of 1 rectangle to for 8 inch square (cover remaining filo with damp towel).
  • 7 brush square lightly with melted butter; turn square so corner is pointed towards you.
  • 8 place 1 tblsp filling in corner and fold over to enclose.
  • 9 fold over again.
  • 10 fold left and right corner flaps towards center.
  • 11 roll up from bottom to form neat rectangular package.
  • 12 set seam-side-down on baking sheet.
  • 13 repeat with remaining filo and filling.
  • 14 (can be prepared ahead to this point; freeze, uncovered, until firm, then transfer to plastic bags and freeze until ready to use.) preheat oven to 375 degrees f.
  • 15 brush rolls lightly with melted butter and sprinkle with sesame seeds.
  • 16 bake until golden-brown 10-15 minutes (bake frozen rolls unthawed, 15-20 minutes).
  • 17 serve immediately.

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