Shrimp Rolls With Ginger-Citrus Sauce

Shrimp Rolls With Ginger-Citrus Sauce

This was such an excellent way to feel like I was having egg rolls without having fried, greasy take-out. You have trick the old brain-pan into thinking it's getting what it wants and this worked like a charm.
The low-fat bites are flavored with scallions, chile, and garlic, and are served with a tangy citrus dipping sauce. I served these before having big bowls of Traditional Szechuan Style Hot and Sour Soup. A very healthy and satisfying meal and it was hot, fresh, easy and inexpensive. What more could anyone ask? Enjoy!



























Shrimp Rolls With Ginger-Citrus Sauce
Adapted from Martha Stewart Living Magazine, 2006

FOR THE DIPPING SAUCE
1/3 cup orange juice
3 tablespoons fresh lime juice
2 tablespoons grated, peeled fresh ginger
1 teaspoon toasted sesame oil
1 t. soy sauce of your choice
1/2 t. chili oil
1/2 teaspoon sugar
1 fresh red or green chile, thinly sliced crosswise

FOR THE SHRIMP ROLLS
2 heads Savoy or Napa 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

Make the dipping sauce: Stir juices, ginger, oils, soy, 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.