Shrimp and Chive Rolls

Shrimp and Chive Rolls: Two Delicious Variations

There are two popular ways to make Shrimp and Chive Rolls: spring rolls and baked dumplings. Both offer a delightful combination of succulent shrimp and fragrant chives. Here’s a detailed breakdown of the ingredients and production steps for each:

1. Fresh Shrimp and Chive Spring Rolls:

Ingredients:

 For the Filling:

     20 large shrimp (peeled and deveined)

     1/2 cup each: finely chopped carrots, celery, and onion

     1 whole daikon radish and 1 whole peeled carrot (both zested)

     1 bunch fresh chives, cut into 3/4-inch pieces

     1 cup thinly sliced green onion

     1 cup coarsely chopped cilantro

     1/4 cup fresh mint leaves

     1 teaspoon salt

     1/4 teaspoon black pepper

     2 tablespoons white wine (Chardonnay or Sauvignon Blanc)

 For Wrapping:

     20 round or fan-shaped rice paper wrappers

 For Dipping Sauce (Optional):

     1/4 cup each: soy sauce, seasoned rice vinegar, olive oil, toasted sesame oil

     1/4 cup finely sliced green onion

     1 tablespoon fresh grated ginger

     1 tablespoon sugar

     Juice from 1/2 fresh lime

     2 teaspoons toasted sesame seeds

Production Steps:

1. Prepare the Filling:

     Roughly chop the shrimp.

     In a large bowl, combine chopped shrimp, vegetables, chives, cilantro, mint, salt, pepper, and white wine. Mix gently to combine.

2. Prepare the Wrappers:

     Fill a shallow dish with lukewarm water. Dip each rice paper wrapper one at a time, quickly submerging it until softened (about 10 seconds). Lay the softened wrapper on a clean, damp work surface.

3. Assemble the Spring Rolls:

     Place a heaping tablespoon of the shrimp mixture in the center of the softened rice paper wrapper.

     Fold the bottom of the wrapper up over the filling. Then, fold in the sides tightly. Roll up the wrapper snugly, forming a tight cylinder. Repeat with remaining wrappers and filling.

4. Cooking the Spring Rolls (Optional):

     You can enjoy these spring rolls fresh or pan-fried for added crispness.

         To pan-fry: Heat a thin layer of oil in a skillet over medium heat. Fry the spring rolls for 2-3 minutes per side, until golden brown.

     Alternatively, preheat your oven to 400°F (200°C) and lightly grease a baking sheet. Brush the spring rolls with a little oil and bake for 10-12 minutes, or until golden brown and crispy.

5. Serve:

     Enjoy your spring rolls with your favorite dipping sauce, or a simple combination of soy sauce and rice vinegar.

2. Baked Shrimp and Chive Dumplings:

Ingredients:

 For the Filling:

     16-18 peeled and deveined shrimp, roughly chopped

     2 cups chopped Chinese chives

     2 cloves garlic, minced

     1 tablespoon fresh ginger, minced

     1/2 teaspoon salt

     1 tablespoon sesame oil

     1 tablespoon rice wine vinegar

 For Wrapping:

     5-6 sheets rice paper

 For Baking:

     Olive oil, for brushing

Production Steps:

1. Prepare the Filling:

     In a bowl, combine chopped shrimp, chives, garlic, ginger, salt, sesame oil, and rice wine vinegar. Mix gently but thoroughly.

2. Prepare the Wrappers:

     Fill a shallow dish with lukewarm water. Dip each rice paper wrapper one at a time, quickly submerging it until softened (about 10 seconds). Lay the softened wrapper on a clean, damp work surface.

3. Assemble the Dumplings:

     Place a heaping tablespoon of the shrimp mixture in the center of the softened rice paper wrapper.

     Moisten the edges of the wrapper with a little water. Fold the wrapper in half to form a semi-circle over the filling. Pinch the edges together to seal, forming a crescent shape. Repeat with remaining wrappers and filling.

4. Bake the Dumplings:

     Preheat your oven to 400°F (200°C). Lightly grease a baking dish.

     Brush the tops of the dumplings with olive oil.

     Arrange the dumplings in the prepared baking dish.

5. Cooking:

 Bake the dumplings for 15-20 minutes, or until golden brown and the filling is cooked through.

6. Serving:

 Serve your baked shrimp and chive dumplings hot with your favorite dipping sauce, such as soy sauce with a squeeze of fresh lime and a touch of chili oil, or a simple sweet and sour sauce.

Tips:

 For the spring rolls, if you find the rice paper wrappers are drying out too quickly, cover them with a damp cloth while assembling.

 Don’t overstuff the spring rolls or dumplings, as they will be difficult to fold and may burst during cooking.

 Feel free to adjust the amount of vegetables and herbs in the filling to your preference. You can also add a teaspoon of grated fresh lime zest for extra flavor.

 You can use won ton wrappers instead of rice paper for the baked dumplings, but they may require slightly less baking time.

 Leftover spring rolls or dumplings can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet or oven until warmed through.

Enjoy these delicious Shrimp and Chive Rolls in either spring roll or baked dumpling form!