The Traveling Epicurean

Fresh Shrimp & Chive Spring Rolls Recipe/VIDEO

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Fresh Shrimp & Chive Spring Rolls Recipe/VIDEO

Fresh Shrimp & Chive Spring Rolls Recipe/VIDEO

This fresh shrimp & chive spring roll recipe came about because I was craving Chinese dumplings from a restaurant called Dol Ho that I used to frequent in San Francisco, CA. I know fresh shrimp & chive spring rolls are more of a Vietnamese cuisine then Chinese but in texture and flavor they are very much alike. The creaminess of the sauteed vegetables and the flavors of the shrimp, cilantro, and chives are identical to that of the Chinese dumpling.

Dumplings are part of tradition and culture for the Chinese. They symbolize the new year, happiness & celebration, and family & wealth for the Chinese. Chinese dumplings were traditionally made on the eve of the festival where the whole family would come together and take part in making them. The family used to put a coin in one of them and the one to find it would likely have good fortune.

I’m happy to have found such a wonderful local restaurant where I could enjoy such culture and tradition. And now I’m sharing my fresh shrimp and chive spring roll recipe with you so you too can experience these lovely flavors. Dol Ho actually served up those shrimp and chive dumplings with a spicy black bean and soy sauce if you knew enough to ask for it. They did not come right out and offer this tasty accoutrement if you didn’t know about it…it was top secret! With my spring rolls I have a ginger-soy dipping sauce that is so easy to make you could do it blind folded. The flavors of the fresh ginger, slightly salty soy, a bit of sweet with the seasoned rice wine vinegar and a hint of nutty with the toasted sesame oil is a go to Asian dressing/dipping sauce you will want to keep in your cooking repertoire. Make sure to watch my YouTube cooking show that goes with this recipe and don’t forget to subscribe on my YouTube channel so that you can receive my latest cooking show releases!

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INGREDIENTS – For The Ginger-Soy Dressing- Put all the following in a mixing bowl and whisk:

  • 1/4 cup soy
  • 1/4 cup seasoned rice wine vinegar
  • 1/4 cup olive oil
  • 1/4 cup toasted sesame oil
  • 1/4 cup green onion finely sliced
  • 1 tbsp fresh grated ginger
  • 1 tbsp sugar
  • Squeeze from 1/2 fresh lime
  • 2 tsp toasted sesame seeds

INGREDIENTS – For The Shrimp & Chive Spring Rolls:

  • 20 lg Shrimp (15/16 per lb.)
  • 20 round or fan shaped rice papers
  • 1/2 c. each carrots, celery, onion finely chopped
  • 1 whole daikon radish -(Japanese radish) and 1 whole peeled carrot -BOTH ZESTED and set aside
  • 1 bunch of fresh chive cut into 3/4″ pieces
  • 1 c.  thinly slices green onion
  • 1 c. coarsely chopped cilantro
  • 1/4 c. fresh mint leaves
  • 1 tsp salt
  • 1/4 tsp pepper
  • 2 tbsp white wine (Chardonnay or Sauvignon Blanc)

DIRECTIONS – For The Shrimp & Chive Spring Rolls:

  1. Clean and devein shrimp
  2. Fill a small pot with water and 1/2 tsp salt, bring to a boil
  3. Add all of the shrimp to the pan & bring back to a simmer no longer than 2 minutes until opaque, REMOVE SHRIMP from heat IMMEDIATELY
  4. Drain shrimp and put into an ice bath
  5. Take shrimp out and pat dry with paper towels
  6. Slice shrimp in half, set aside
  7. Sauté finely chopped carrots, onions and celery til soft on medium heat for first 5 minutes, then turn down to med/low, add 1/2 tsp salt and cook for 5 minutes more
  8. De-glaze veggies with 2 tbsp white wine or water and cover for the last 3 minutes
  9. Remove from heat and cool sautéed vegetables, set aside
  10. Put 1 1/2″ of luke warm water into a pie plate
  11. Immerse 2 rice paper wrappers at a time into water filled pie plate to soften, about 10 seconds
  12. Take out, place on cutting board and pat semi-dry just the tops to remove too much excess water
  13. Arrange all of you stuffing items around board
  14. Place 1 shrimp down on rice paper up 1″ from the bottom making sure orange sides go face down so you can see it thru the paper
  15. Put a spoonful of the following ingredients next to shrimp: cooled & sautéed veggies, chives, green onion, cilantro/mint leaves
  16. Fold in sides of wrap and then roll up from the bottom to form enclosed roll
  17. Repeat with the other rice papers. filling each one with ingredients and then rolling up
  18. Arrange on a platter as you go and lay down zested carrots and or daikon radish on the side
  19. Sprinkle toasted sesame seeds on top of rolls and place small bowl of ginger-soy dipping sauce in the middle