How to Make Spring Rolls – Shrimp and Cheese
COMBINING seafood and cheese is one of those longstanding taboos that defy explanation. Why not grate a little Parmesan on a plate of pasta with white clam sauce? Because no one in Italy does it, and that is that.
The more I’ve contemplated this hard-and-fast rule, the more exceptions I’ve found, some of them Italian: tuna melts, anchovy pizza, coquille St.-Jacques, shrimp risotto, crab dip. Even so, it has lodged itself in my brain.
This recipe will that combination shrimp and cheese wrapped in a soft dough.
A little cheese helped a little bit. A mountain of cheese helped a lot, adding the verve that the salad needed.
Sometimes nothing tastes better than a broken taboo.
- 50 medium sized shrimp, shelled and deveined but leave the tail on
- 50 spring roll skin (small piece)
- 4 oz (100g) cheddar cheese, cut into very tiny cubes
- 2 scallions, finely chopped
- 1 egg white, lightly whisked for sealing
- 1½ teaspoon fresh ginger Juice
- 2½ teaspoon salt
- 2 teaspoon sugar
- 2 teaspoon corn starch
- 2 teaspoon sesame oil
- 1½ teaspoon lime juice
- ½ teaspoon white pepper
- Pat dry the shrimp with paper towels and marinate with the Marinade ingredients. Add in the scallions and. Marinate for 15 minutes.
- Add in some cheddar cheese before wrapping each shrimp with spring roll skin. Please refer to the wrapping guide pictures below to wrap the spring rolls.
- Use the egg white to seal the edges.
- Heat up a frying pan or saute pan with oil and deep fry the shrimp spring rolls until golden brown and crispy.
- Serve hot with bottled chili sauce with sesame seeds and/or mayonnaise.