Mike's Shrimp Spring Wraps Recipe. How to prepare it? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

Mike's Special Volcano Roll krab, shrimp, hot sauce over rice. Rainbow Roll California roll inside with of tuna, salmon, snapper and avocado on the top.

Here is the best “Mike's Shrimp Spring Wraps” recipe we have found so far. This is gonna smell and look delicious.

Ingredients of Mike's Shrimp Spring Wraps

Take of Shrimp Spring Rolls In Egg Roll Wraps.
Prepare 25 of 6"x6" Egg Roll Wraps.
Make ready 1/2 lb of Small Salad Shrimp.
You need 2 of large Eggs [whipped].
Prepare 1 of large Carrot [thin 5" strips].
Take 1 bunch of Green Onions [thin 5" strips].
It’s 1/3 cup of Soy Sauce.
You need 1/3 cup of Fresh Cilantro.
You need 3 cup of Fresh Shreadded Cabbage.
Make ready 3 cup of Bean Sprouts.
You need 1/4 cup of Water Chestnuts [minced].
Take 1/4 cup of Diakon Radishes [minced].
Prepare 3 tbsp of Minced Garlic.
You need 2 tbsp of Minced Ginger.
You need 1 tbsp of Fish Sauce.
You need 1 quart of Frying Oil [high heat].
Make ready 1 of Fry Daddy Or Large Frying Pan.
Take 1 of Damp Rag.

Fresh shrimp spring rolls with a delicious peanut dipping sauce.Fresh shrimp spring rolls with a delicious peanut dipping sauce.Each roll is filled with healthy crisp vegetables, rice noodles, seafood, and herbs.These colorful lettuce wraps with shrimp mimic Vietnamese spring rolls.

Mike's Shrimp Spring Wraps step by step

Add all ingredients together [except for the egg roll wraps, shrimp, eggs, carrots, green onions and oil] in a bowl and mix until everything is fully coated. Allow it to marinate for a 1/2 hour in fridge if possible..
Authors Note: The reason for mixing all of these ingredients listed above together [as opposed to layering them] is to have your guests intermittently and individually taste the flavors of ginger, garlic, radishes, etc. Not to have their pallets hit by each of them at the same time..
Slice carrot and green chives in 5" long thin strips and set to the side. The reason for these vegetables to be layered and added seperate from the marinade is to have a snap in each bite and to taste the carrot and chive individually. The same reasoning with regards to the shrimp..
Beat 2 eggs in a separate bowl and set to the side..
Pull out one square egg roll wrap and face one of the pointed ends towards you. Like a diamond shape..
Place your damp rag over your exposed unused egg roll wraps or they will dry out and crack while you're wrapping..
Brush beaten eggs around the edges of the square wrap..
Mix cabbage mixture again and place a small amount on wrap. Shake off excess soy sauce or you'll have soggy rolls. Don't overstuff..
Place one carrot slice and one chive with a few pieces of shrimp on to your wrap..
Begin to wrap contents tightly up within the wrap..
At the middle of rolling your wrap, place more egg mixture at the ends [inside and outside] and fold them tightly inward. Do whatever you can to avoid having any holes or gaps in your wrap..
Continue rolling until you reach the end of wrap..
Make certain all of your edges are sealed. If they're not, add more egg mixture and pinch the ends to make a tighter seal. Don't worry about using too much egg mixture other than running out of it. If that happens, just beat another egg..
If there are any holes or openings, oil will enter your egg roll and make them soggy and oily. If your rolls aren't tightly rolled, they will fall apart so make certain these wraps are as tight as you can make them without splitting your rolls..
Continue to tightly wrap all of your egg rolls and be sure to mix your cabbage mixture and shake off excess soy sauce each time before placing it on your wrap..
Turn on your fryer or heat you oil in your pan until it's at a higher heat..
Add four egg rolls to your heated oil and fry for approximately 2 1/2 minutes flipping them regularly. Any more than adding four rolls to your oil will cause your oil to cool down too much and overcook or over saturate your rolls. Watch them carefully as not to burn. When browned and crispy, place on paper towels to drain..
Continue frying until all rolls are fried to a nice golden brown and drain those as well..
Serve with soy sauce, sweet and sour red sauce or Thai dip and garnish serving tray with shreadded cabbage and Cilantro at its base..

These Shrimp Spring Rolls taste as good as they look!Lay the shrimp with the tail towards you on the spring roll triangle.Cover the shrimp with the right corner and roll tightly to the center, fold down the top corner and Can you prepare the shrimp and wrap a day in advance and fry it the next day?

You'll find cellophane noodles—also called bean thread or glass noodles—and.Asian Shrimp Lettuce Wraps, Asian-style Chicken And Shrimp With Herb Salad And Noodles, Healthy Thai Turkey Patty Lettuce Wraps.Crispy Shrimp and Mango Spring Rolls. [or Lettuce Wraps.] Oh oh oh but… I made these spring roll thingies before I left.Just like lettuce wraps, but wrapped in rice paper.A wide variety of mysis shrimp options are available to you Shrimp lettuce wraps.