Citrus Shrimp Summer Rolls with Florida Orange–Sriracha Dipping Sauce
Light, crunchy and bursting with sweet flavor, Florida orange juice and ginger–marinated shrimp rolls fill the senses with a taste of summer. A Florida orange and sriracha dipping sauce adds an extra kick of citrus.
2 cups Florida orange juice
2 tablespoons fresh ginger, cut into julienne
1 cup daikon radish, cut into julienne
1 cup carrot, cut into julienne
1 ½ pounds (16-20 count) shrimp
6 summer roll wrappers
1 bunch mint, whole leaves removed
2 tablespoons sriracha sauce
Combine orange juice and ginger in small saucepan; bring to a boil. Cook over medium heat; reduce to one-half volume.
Place radish and carrot in orange juice mixture; blanch for 20 seconds. Remove ginger, radish and carrot and place in ice water bath; drain on paper towels.
Cool orange juice mixture; reserve.
Bring 8-quart pot of water to a boil. Peel and devein shrimp; slice shrimp in half lengthwise. Add shrimp to boiling water. When water returns to a boil, cook shrimp for approximately 4 minutes or just until cooked through and pink. Remove shrimp from boiling water; place in ice water bath.
Place summer roll wrappers in medium bowl; cover with cold water to soften.
Place one summer roll wrapper on a cutting board. Place four shrimp halves in single line along middle of wrapper. Place small amount of ginger, carrot and radish on top of shrimp. Lay several mint leaves on top.
Fold in both ends of summer roll wrapper, then fold in one side and roll up. Repeat with remaining wrappers.
Add sriracha to orange juice reduction; stir. Cut summer rolls in half on the bias, if desired. Serve with Florida Orange-Sriracha Dipping Sauce.