basil leaves Carrots Cattleman's Gold BBQ Sauce Cilantro leaves Ginger green onions Light soy sauce Medium shrimp Mint Pulled Pork Red leaf lettuce Rice Paper Rice vinegar Sesame oil Appetizers

Wedding Food Ideas: Savannah Spring Rolls

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savannah spring rolls recipe

savannah spring rolls recipe
Savannah Spring Rolls
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Print Recipe
source: The Church Cook
Servings
20 whole rolls
Servings
20 whole rolls
savannah spring rolls recipe
Savannah Spring Rolls
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
source: The Church Cook
Servings
20 whole rolls
Servings
20 whole rolls
Ingredients
  • 1/2 pound Pulled Pork shredded not chopped
  • 1 pound Medium shrimp deveined, cooked and peeled (31-40 count shrimp)
  • 2 cups Red leaf lettuce finely sliced
  • 3 green onions cut into thirds and julienne thinly lengthwise
  • 2 Carrots peeled, julienne very thinly
  • 1 cup Cilantro leaves washed
  • 25 basil leaves washed
  • 1 bushel Mint
  • 1 package Rice Paper purchased at Asian Market
  • 1/2 cup Cattleman's Gold BBQ Sauce (or use regular bbq sauce)
  • 1 teaspoon Ginger freshly grated
  • 1 teaspoon Light soy sauce
  • 1/2 teaspoon Rice vinegar
  • 1/2 teaspoon Sesame oil
Servings: whole rolls
Units:
Instructions
  1. Prepare your ingredients: Pulled pork, deveined and cooked shrimp, shredded red leaf lettuce, cilantro, finely julienne green onions, and carrots finely julienne for color. You can also use sprouts or any other veggies you like.
  2. Dip the rice paper in lukewarm water for 2-3 seconds. Place the wet rice paper on the cutting board and fold them in thirds, overlapping two sides. Place your meat and prepared veggies on the third bottom of the paper and begin rolling. Before finishing the roll, place two shrimp with tails out of the edges, finish rolling, carefully tucking the thick half of the shrimp. Cover the roll with damp paper towel.
  3. Roll several more. When ready to serve, cut the roll in half. Place the cut side on the plate. Garnish with mint, basil, or cilantro leaves. Serve immediately with your favorite sauce.
  4. Right before serving cut the rolls in half. These rolls are tastiest right after they are rolled. Invite your guests in your kitchen and have a rolling party!
  5. Place cut side down so the rolls are standing up with shrimp beautifully exposed.
  6. In a bowl add all the ingredients for the Ginger Sauce together. Mix well. Serve room temperature.
Recipe Notes

Makes about 20 whole rolls (40 appetizers pieces when cut)

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Step-by-step pictures with instructions here.

source: The Church Cook

 

 

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