Best Seafood Spring Rolls Sticks With A Citrus Dipping Sauce Recipes

Grilled Shrimp with Citrus Dipping Sauce image

Provided by Robin Miller : Food Network

Time 28m

Yield 4 servings

Number Of Ingredients 10

1 cup rice, regular or instant, cooked according to package directions
Cooking spray
2 pounds large or jumbo shrimp, peeled and deveined
Salt and freshly ground black pepper
2 tablespoons freshly chopped cilantro leaves
1 cup orange juice
2 tablespoons fresh lime juice
2 teaspoons minced fresh ginger
2 teaspoons cornstarch
1/2 teaspoon garlic powder

Steps:

Coat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Season both sides of shrimp with salt and black pepper. Place shrimp on hot pan and cook 2 to 3 minutes per side, until bright pink and cooked through. Sprinkle shrimp with cilantro.
Meanwhile, in a small saucepan, whisk together orange juice, lime juice, ginger, cornstarch, and garlic. Set pan over medium heat and bring to a simmer. Simmer 2 minutes, until mixture thickens. Season, to taste, with salt and black pepper. Transfer sauce to a serving bowl. Serve 2/3 of the shrimp with the rice and dipping sauce on the side. Reserve remaining shrimp for wraps, if desired.

Shrimp Rolls with Citrus-Ginger Dipping Sauce image

Provided by Martha Stewart

Number Of Ingredients 17

1/3 cup orange juice
3 tablespoons fresh lime juice
2 tablespoons grated peeled fresh ginger
1 teaspoon toasted sesame oil
1/4 teaspoon sugar
1 fresh red chile, thinly sliced crosswise
2 heads savoy cabbage (1 3/4 pounds total)
12 ounces large shrimp, peeled, deveined, and finely chopped
1/4 teaspoon coarse salt
1/3 cup finely chopped water chestnuts
1 tablespoon minced peeled fresh ginger
1/3 cup finely chopped scallions (about 4), white and pale-green parts only
3 tablespoons chopped fresh cilantro
6 garlic cloves, minced
1 teaspoon finely chopped fresh serrano chile
1 large egg white
2 1/2 teaspoons cornstarch

Steps:

Make the dipping sauce: Stir juices, ginger, oil, sugar, and chile in a bowl. Refrigerate until ready to use, up to 1 day.
Make the shrimp rolls: Remove 6 of the best whole leaves from each cabbage; set aside. (Reserve remaining cabbage for another use.) Place shrimp in a medium bowl; sprinkle with salt. Stir in water chestnuts, ginger, scallions, cilantro, garlic, and chile. Add egg white and cornstarch; stir until combined. Turn mixture out onto a cutting board. Finely chop all ingredients just until a paste forms.
Place 2 tablespoons filling at base of 1 cabbage leaf; shape into a log. Fold leaf's ends in and roll tightly around filling. Place in a bamboo steamer. Repeat with remaining leaves and filling.
Fill a wok or large skillet with 1 inch of water; bring to a boil. Place steamer over wok (bottom slats should not touch water); reduce heat to medium. Cover, and steam until cabbage leaves are soft and shrimp are cooked through, 20 to 25 minutes. Halve rolls diagonally, and serve with the dipping sauce.

Nutrition Facts : Calories 127 g, Cholesterol 86 g, Fat 2 g, Fiber 4 g, Protein 15 g, Sodium 173 g