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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