How to Make Shrimp Spring Rolls

ChefLive Chef Jerry Gruber Shrimp Spring Rolls Jerry Gruber: These are wrappers for our spring rolls and you see they come just like these, aren’t they cool they look like freebies. So you’re just going to drop in here, yeah the rice, that’s correct, rice crispest. You can use canola oil too, canola oil really works good too. So what I’m doing, I’m going to soak those and what I’ve done here this are just some Asian rice noodles and they take about three minutes to cook, all you do is you just drop them in a boiling water and just play with them a little bit. We’re going to be wrapping our roles with our noodles in it and some shrimp in it, so we’re going to make shrimp roles. But in the mean time we have – the most important part of this dish because we’re using blend wrappers, we’re using blend noodles is going to be our sauce. So we’re making now is called the sat? sauce. So again we’re going to get our pan hot I’m going to put a little olive oil in it, just a little. I have a little onion here. Again we’re going to put some onions and garlic in it but you can put, it’s up to you whatever you like that’s is what you should put in it. So we’re just going to dice this up and again since it’s going in a sauce it doesn’t have to be pretty, it doesn’t have to be in such any way all we want to do is make it functional. Tools are important, your knives are important always keep your knives sharp. So it’s twice as easy you cut yourself with a dull knife than a sharp knife, well because you're pressing harder and what happens is when you press harder the knife might slide. Always pay attention, always watch what you’re doing. So we’re going to take our – when you cut it real finely that’s is called *** the French have great names. You can always add a little bit of that and then again we’re going to put a little garlic in this. Garlic is so healthy for you, it cleans your blood, I mean garlic has a million really good things. Now let’s see, the sauce is amazing, this is John’s recipe you wouldn’t think this would be as good as it is but it really works good. We’re going to put some ketchup in here, just, I know if you're using ketchup. I think we’re running out of ketchup, the sounds of it. Anyway, it’s about two tablespoons of ketchup and you want to put those in fire place or something. What’s in here? Okay now this is curry powder and before I used it I would like everybody to smell, this are really fresh spices, they’re ground right here in Las Vegas and they are just wonderful. Curry powder just put a little bit in there and this is sesame oil. I’m going to put a little sesame oil in it, just to give that real Asian taste to it. And just a little bit of the cerachi sauce this is kind of kicks it up a notch. You can smell that right? Cerachi? Now a little soy sauce in it. Now another trick peanut butter so we’re making a peanut sauce it is what we’re doing. And it like it crunch it because I like the taste peanuts in it you know I like the crunch of the nuts. So we’re going to add some peanut butter to it, a little more. Now you can see it looks really thick. So let’s spin it our a little bit. I will put a little cream in it. This is when you need your spoon I can’t flip this, I could flip it but watch out, I can turn the pot roll here with lot of trouble because it’s still little thick. So I’m going to add a little bit of red wine. Do a little bit of honey, a little water. Now we’re getting there, now it just needs a little scallion in it in my opinion. You cut them with kind of any angle you know the Chinese cut, French cut. Okay, now I better taste this and see how we’re doing. It needs a little more sesame oil and a little more salt. I think I’m going to put some sesame seeds in this if you want to make it real orient. Sesame seeds, these are toasted always. Buy toasted seeds because when you toast the nut, when you toast the seed it brings out the oil, it brings out the flavor. You can buy raw and then toast them yourself or you can just get the toasted which a lot easier. A little more cream, a little more cream in this. That’s what I’m looking for. Now I’m going to turn it down. That’s nice, okay, now Jennifer’s going to show you how to wrap one of this rolls, okay you’ll know how to do it. Jennifer: And just start out by bringing the bottom of it over here. Participants: What we’re the ingredients? (Inaudible) Jerry Gruber: Isn’t that easy. So what we’re doing here, now I – this one is a good one, okay. I like to put -- you got to have your green onions in because green onions put a little bit of different taste. So what we’re going to do, we’re just going to take this and try to make a nice little presentation. And we got our little sauce. Our dipping sauce and let’s get a little garnish here. And you chop an onion. Easy Asian shrimp spring role with sat? sauce, nothing to it.