Spring rolls with shrimps
6 servings
20 minutes
Shrimp spring rolls are the embodiment of harmony in Japanese cuisine, combining the tenderness of seafood, the crunchy texture of vegetables, and the spicy aroma of spices. The history of this dish is rooted in Asian gastronomic tradition, where rice noodles and shrimp became symbols of refined taste. The crispy layered dough infused with coriander and ginger adds a touch of lightness, while the sweet chili sauce provides a pleasant spiciness. These rolls are perfect for a light snack or a festive table, and their freezing capability makes them a convenient option for preparation in advance. Served with green salad and chili sauce, they create an amazingly harmonious balance of flavors. Enjoy the tenderness of shrimp, the crunch of dough, and vibrant spices in every bite!
1
Preheat the electric oven to 220⁰C/gas to 200⁰C. Cook the shrimp according to the instructions on the package.
- Peeled shrimp: 200 g
2
In a large skillet or wok, heat 1 tsp of oil. Stir-fry the vegetables, ginger, and coriander for 3-4 minutes over high heat until almost cooked, keeping the vegetables slightly crunchy.
- Sunflower oil: 1 ml
- Vegetables: 300 g
- Ginger root: 0.5 piece
- Ground coriander: 1 g
3
Add the shrimp and fry for 1 minute until they turn pink. Add sweet chili sauce, coriander leaves, and noodles. Remove from heat.
- Peeled shrimp: 200 g
- Sweet chili sauce: 2 tablespoons
- Rice noodles: 60 g
4
Grease 4 sheets of puff pastry with butter, then place the remaining sheets on top. Spread ¼ of the shrimp mixture along the narrowest end of the pastry sheet.
- Sunflower oil: 1 ml
- Puff pastry: 8 pieces
5
Fold the ends and roll the sheet to make one large roll. There should be 4 of these rolls. They can be frozen for 1 month.
6
Thaw before cooking. Grease with oil. Sprinkle with sesame seeds. Bake in the oven on parchment for 15 minutes until golden brown, placing the rolls seam side down.
- Sunflower oil: 1 ml
- Sesame seeds: 1 tablespoon
7
Serve with green salad and a good portion of chili sauce.
