SEARED GARLICKY SHRIMP FRESH SPRING ROLLS

Seared Garlicky Shrimp Fresh Spring Rolls image

A fresh spring roll DIY bar is fabulous for parties and get-togethers--familiar yet a little unexpected. I've been known to use the pretty array of veggies--like bright peppers and green herbs--as a stand-in for flowers! Set out a variety of condiments in cute bowls, a stack of small plates and sit back and let your friends roll with it.

Provided by Food Network

Time 45m

Yield twelve 8 1/2-inch fresh spring rolls

Number Of Ingredients 29

Ingredients

1 cup sugar snap peas
1 ear sweet corn
2 red bell peppers, seeded and sliced into long, thin strips
1 1/2 cups shredded carrots
1 1/2 cups bean sprouts
1 cup snow peas, sliced on the diagonal into thin strips
2 tablespoons sesame oil
1 small yellow onion, very finely chopped
15 shiitake mushrooms (5 ounces), stems removed, caps very finely chopped, or 7 dried shiitake mushrooms covered in boiling water for 5 minutes, drained and chopped
2 cloves garlic, minced
1 tablespoon freshly grated ginger
8 ounces peeled and deveined small shrimp (see Cook's Note)
1 teaspoon reduced-sodium soy sauce or tamari
Twelve 8 1/2-inch round rice paper wrappers (available in Asian markets and the produce section of some supermarkets)
1/4 cup basil leaves
1/4 cup cilantro leaves
2 tablespoons toasted sesame seeds
2 scallions sliced on the bias
Hot sauce (I like Sriracha)
Citrus Ponzu Sauce, recipe follows, for dipping
Spicy Miso Dip, recipe follows, for dipping (optional)
1/4 cup reduced-sodium soy sauce or tamari
3 tablespoons rice wine vinegar
1 teaspoon freshly grated orange zest
1 teaspoon sugar, optional
1/2 cup olive oil mayonnaise or vegan mayonnaise
1 tablespoon red or white miso
1 tablespoon Sriracha
2 tablespoons thinly sliced scallions, sliced on the bias

Steps:

For the vegetables: Bring a medium saucepan of water to a boil. Blanch the sugar snap peas in the boiling water for 2 to 3 minutes. Drain and shock in ice water. Slice on the diagonal into thin strips. Set aside.
Grill or broil the corn with some sesame oil and a touch of miso, and then slice the kernels off the cob. Set aside.
For the garlicky shrimp filling: Heat the oil in a large skillet or wok over medium-high heat. Add the onions and cook, stirring, until they start to soften, 1 to 2 minutes. Add the mushrooms and cook, stirring often, until softened, about 3 minutes. Stir in the garlic and ginger and cook, stirring often, until the garlic is fragrant, about 1 minute. Add the shrimp and soy sauce and cook, stirring often, until the shrimp curl and become opaque, 1 to 2 minutes. Transfer to a medium serving bowl and set aside to cool. (Refrigerate if you're not using the filling within 30 minutes.)
For the fresh spring rolls: Dip a wrapper in a large shallow bowl of warm water for 10 seconds. Remove from the water and lay it flat on a dampened cutting board. Place 1 tablespoon of the shrimp filling on the bottom edge of the wrapper. Slightly spread it out horizontally to cover the lower third of the wrapper. Make sure to leave a 1-inch border at the edge of the wrapper and sprinkle with some of the vegetables, as desired, taking care not to overstuff. Sprinkle with some of the basil, cilantro, sesame seeds, scallions and hot sauce, to taste. Fold the sides over the filling and then fold the bottom up and over the filling, rolling the roll tightly. Place it seam-side down and cut in half diagonally. Repeat with the remaining wrappers and fillings. Serve with the Citrus Ponzu Sauce and Spicy Miso Dip, for dipping.
Whisk together all of the ingredients in a small bowl.
Whisk together all of the ingredients in a small bowl.