Zesty Thai Shrimp Spring Rolls
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.
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
- Purée shrimp meat in food processor.
- Pulse in remaining ingredients, except shrimp, egg roll wrappers and egg whites. Set mixture aside.
- Take egg roll wrappers (large 6-inch ones) and cut stack in half on diagonal.
- 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.
- 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.)
- Set wrapped shrimp on cornstarch-dusted sheet trays.
- Fry in deep fryer at 350°F until done.
Note: Serve over Asian-inspired slaw with drizzle of sweet chili garlic sauce or as entrée with favorite rice.