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CPK Singapore Shrimp Rolls

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Intermediate

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Description

I have been working hard trying to duplicate the Singapore Shrimp Rolls at California Pizza Kitchen. Although I have categorized this as an appetizer, we eat these for a meal. Very healthy and very easy to do vegetarian. Serve with Asian Ginger Dip or Asian Peanut Dip (find both recipes in my recipe box).

Ingredients

  • 1 package Asian Vermicelli Noodles (or Any Rice Noodles, 10 Ounces Plus Or Minus)
  • 24 pieces Cooked Shrimp, Tail Removed
  • 1 bunch Spinach Leaves
  • ½ pounds Bean Sprouts
  • 1 bunch Green Onion, Sliced In Long Strips
  • 5 whole Carrots, Cut Into Long Thin Strips
  • 12 pieces Shitake Mushrooms, Thinly Sliced
  • 1 bunch Cilantro
  • 1 package Spring Roll Wrappers (12 Ounce Package, Found In Asian Market)

Preparation

Boil noodles according to package directions. (If you purchased them from an Asian market, they may not have directions, as mine didn’t. I boiled mine for approximately 5 minutes and kept tasting until al dente.) Rinse under cool water and drain. Set aside.

Wash and prepare the shrimp and all vegetables. Place everything in a nice work space within reach for assembly.

Fill a shallow baking dish (large enough to accommodate spring roll wrappers) with a couple inches of water. Get a clean dish cloth wet and put on the counter.

Place a spring roll wrapper in the water. Wait for 1-2 minutes until completely soft. Carefully remove from the water and place on the wet dish cloth. Add another wrapper to the water.

Assemble the rolls by placing noodles, shrimp and all the vegetables in middle of the wrap, similar to creating a burrito. Be careful not to overfill or the wrap will tear. Roll the bottom edge over the filling, wrapping as tight as possible. Fold in sides and continue to roll as you tuck in the corners, just like a burrito. The wrapper will stick as you finish rolling. Place seam side down on a platter. Continue until you have the desired amount of rolls completed.

When they have had a few minutes to sit, take a sharp knife and carefully cut the roll in half, diagonally. If you aren’t eating immediately, cover with plastic wrap and store in the fridge for up to 8 hours. Serve with either the Asian peanut sauce or the Asian ginger sauce.

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sunshinejen on 8.25.2010

I love these rolls, and make them all the time for lunch. You can easily modify them to include whatever you have for veggies in the fridge. Usually for simplicity, I just buy a bag of broccoli slaw. If you keep everything around pre-prepped, these assemble quickly in about 10 minutes.

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