Zesty Thai Shrimp Spring Rolls

Menu Part: 
Appetizer
Cuisine Type: 
Asian
Serves: 
Five dozen stuffed prawns

David Goldman, executive chef and dietary manager, says he gets to use his fine-dining background often at this hospital. Goldman makes this recipe for the hospital’s patients who have no diet restrictions, and the Thai-influenced recipe has become a house favorite.

Ingredients

2 lb. raw shrimp meat
3 cups chopped green onions
1/2 cup minced water chestnuts
1/4 cup grated fresh ginger 
2 tsp. kosher salt  
2 tbsp. chopped orange zest 
2 tsp. cayenne pepper 
1/4 cup toasted sesame seeds
Shrimp, 16/20 or larger, P&D, butterflied (filling will be enough for at least 5 lb. shrimp)
Egg roll/spring roll wrappers as needed
4 egg whites, beaten 

Steps

  1. Purée shrimp meat in food processor.
  2. Pulse in remaining ingredients, except shrimp, egg roll wrappers and egg whites. Set mixture aside.
  3. Take egg roll wrappers (large 6-inch ones) and cut stack in half on diagonal. 
  4. Lay large butterflied shrimp on wrapper with tail end just sticking out of wide side where you made the cut, head facing triangle point. Shrimp should be butterflied fully so it lays open on its back, split side facing up.
  5. Spread couple of tablespoons of filling along shrimp. Brush wrapper with beaten egg whites, then fold in triangle point of wrapper over head, sides of wrapper pulled down over that and roll up. (Situating shrimp a little off center and at slight angle makes for neatest roll.)
  6. Set wrapped shrimp on cornstarch-dusted sheet trays.
  7. Fry in deep fryer at 350°F until done.
Source: Northwest Specialty Hospital (Post Falls, Idaho)

Additional Tips

Additional Tips

Note: Serve over Asian-inspired slaw with drizzle of sweet chili garlic sauce or as entrée with favorite rice.

More From FoodService Director

Industry News & Opinion

Amherst-Pelham Regional School District in Amherst, Mass., is updating its lunch debt policy to no longer single out students, MassLive reports.

Under the new policy, students with lunch debt will be given the same meals as their peers, regardless of how much they owe. School officials will also be communicating directly with parents of students who have accumulated debt instead of through the students themselves.

The updated policy comes just before U.S. school districts will be required to publicly list their lunch debt policies, per new USDA requirements starting July 1...

Menu Development
eureka

Since California’s state motto is “Eureka!” it seems fitting that a recent conversation with the director of hospitality at San Diego’s Palomar Health led to the biggest aha moment I’ve had in a long time.

I called Jim Metzger in late April with the purpose of discussing Palomar’s recent commitment to the goal of making 60% of its total menu plant-based by this summer. It seemed a lofty number, and I was curious how the public health system planned to get there.

But my personal eureka didn’t come while we were talking about how Palomar had cleaned up the impulse-buy zones...

Industry News & Opinion

Labeling foods with indulgent buzzwords such as “sweet sizzlin’” and “crispy” can lead consumers to make healthier food choices , according to a recent study out of Stanford University .

In the fall 2016 study, researchers labeled vegetables in one of the school’s dining halls using terms from four categories: basic, healthy restrictive, healthy positive or indulgent.

The green beans, for example, were listed as “green beans” for basic, “light ‘n’ low-carb green beans and shallots” for healthy restrictive, “healthy energy boosting green beans and shallots” for healthy...

Ideas and Innovation
sparkling water

Our carbonated soft drink sales at Earls.67 reflect a national trend; we’re continually down on carbonated soft drink sales by 8% to 9% on an annual basis,” says Cameron Bogue, beverage director at the contemporary-casual chain Earls Kitchen + Bar.

The issue with spa water

Many operators are intrigued with the offering, but they are learning that infused water can’t be offered at a cost to guests unless there is added value beyond cut-up fruit. Bogue says, “I was adamant that I didn’t want to charge for spa water.”

Agua fresca alternatives

At the original location of

...

FSD Resources