Shrimp Spring Rolls
Featured in Season 3, Episode 5
Cook time: 10-15 minutes
Serves: Makes 12-15 Rolls
- 1lb shrimp, 16-18 count, heads removed
- 2 medium rainbow radish, sliced into matchsticks
- 2 large carrots, sliced into matchsticks
- 2 jalapenos, seeds removed, sliced into matchsticks
- small bunch fresh mint leaves
- 4 ounces thin rice noodles
- 12-15 rice paper wrappers
- kosher salt
Place a medium pot of water on the stove and bring to a boil. Add 1 tbs kosher salt followed by the shrimp. Boil the shrimp for 2 minutes, maximum, until they are pink and plump and just cooked through. Use tongs or a spider strainer to transfer the shrimp to a bowl of ice water, in order to stop the cooking. Do not discard the cooking water. Remove the shells from the shrimp and bisect them, slicing through the center, creating two thin, equal halves and discarding the dark vein running along the back. Set aside.
Bring the pot of water back to a boil and cook the rice noodles according to the package directions. Drain and run under cold water to stop the cooking. Transfer to a bowl and set aside.
Assemble the filling ingredients and begin to form into spring rolls. Start by adding cold water to a shallow plate or a rimmed baking sheet. Place one spring roll wrapper into the water and allow to soak until it becomes pliable, around 30 seconds. Remove to a flat surface and place three pieces of shrimp on the bottom half of the wrapper, the end closest to you. Add a couple of matchsticks of the carrot, the radish, and the jalapeno along with a small amount of the noodles and two leaves of mint. Be careful not to overfill. Fold the bottom end of the rice paper up and over the fillings and roll away from yourself, stopping midway to fold the sides on the roll, as if you were rolling a burrito. Continue pushing the roll away from your body until it seals on itself. Transfer to a serving dish and keep covered with a damp paper towel to keep from drying out before serving. Serve with peanut sauce.