Shrimp Spring Rolls Martini

This was a competing recipe at the 2010 New Orleans Wine and Food Experience
Servings: 10


Fried Ginger & Peanut Sauce

½ cup peanuts
1 teaspoon tamarind paste
1 tablespoon chili sauce
1 clove garlic
2 teaspoons ground nut oil
1 tablespoons hoisen sauce
1 ½ teaspoons fermented fish sauce
1 tablespoon lime juice
1 tablespoon rice vinegar
½ cup water


1 package rice paper
1 package rice vermicelli
1 lb. Louisiana shrimp (16/20 tail on)
1 bunch cilantro
1 bunch mint
¼ lb basil leaves
2 carrots (julienned)
3 scallions (julienned
1 cucumber (seeded, julienned)
1 package daikon sprouts
¼ cup sea salt
2 tablespoons crushed red pepper
2 quarts water
¼ lb ginger
2 cups vegetable oil



Combine all sauce ingredients in food processor (excluding water)
Process until fine. Add small amounts of water at a time until it reaches a smooth saucy consistency.


Bring water to a boil. Add sea salt, red pepper. Boil ten minutes.
Add shrimp. Cook five minutes.
Cool with ice water.
Peel and de-vein shrimp. Set aside.
Boil vermicelli for 3 minutes.
Cool with ice water
Wet rice paper with warm water.
Place shrimp, noodles, cilantro, mint, basil, daikon, carrots, scallions, cucumbers on each roll. Make sure tail end of shrimp is sticking out of paper. Fold in bottom side (envelope style).
Slowly roll up, keeping slight tension.


Peel ginger, slice paper thin, cut lengthwise into hair thin slices.
Heat oil. Place ginger in hot oil. Fry until crispy. Remove then dry.


Put small amount of sauce in bottom of 10 martini glasses.
Place shrimp in each glass, tail- end sticking out.
Garnish with fried ginger.

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