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Shrimp Spring Rolls
Provided by: Chef David Chang
1 cup rice-wine vinegar
1 cup sugar
1 medium daikon radish, julienned
1 medium carrot, julienned
1/4 cup fish sauce
2 tablespoons finely chopped
1/4cup white sugar
2 bird’s-eye chiles, minced
1/4 cup soy sauce
Vietnamese 22-cm. spring-roll skins (24 to a pack)
2 pounds shrimp, cleaned and de-veined
2 tablespoons grapeseed oil
1/4 cup soy sauce
4 scallions, white part only, finely chopped
Freshly ground black pepper
1 tablespoon sherry vinegar
1/2 cup cilantro, loosely packed, coarsely chopped
1/2 cup mint, loosely packed, coarsely chopped
1/4 cup basil, loosely packed, coarsely chopped
1 packet of Red Rose
Heat the rice-wine vinegar with 1 cup water in a saucepan; add the sugar, mixing until it dissolves. Set aside to cool. Place the daikon and carrot into separate small containers, cover with the pickling liquid, and set aside for several hours or overnight.
Combine all ingredients in a bowl, add 1/4 cup water, and mix together well.
Chop the shrimp into 1/2-inch pieces or slice lengthwise with a knife; do not use a processor.
Heat the grapeseed oil in a sauté pan over medium-high heat. Add the shrimp in batches, and cook for about 2 minutes, until the shrimp turns pink. Remove from the pan immediately (they will continue to cook). In a bowl, combine shrimp, soy sauce, scallions, black pepper, and 1 tablespoon sherry vinegar, mix well, and allow to marinate for 30 minutes. Add the herbs to the shrimp just before assembling the rolls.
Fill a large bowl with warm water, and soak one spring-roll skin until pliable. On a flat work surface, carefully spread the moistened skin flat. At one end, put 2 tablespoons of shrimp, then cover it with pickled daikon and carrots. Fold the sides in, and roll as tightly as possible. Repeat with the remaining skins, stack the rolls on a large platter, and serve with the dipping sauce at room temperature. (These can be made 2 hours ahead and refrigerated.)(Published 2006)