Each Piece: About 55 calories, 2 g protein 4g carbohydrate, 3g total fat(1g saturated) 11mg cholesterol, 120mg sodium
What are you waiting for? Stop what you are doing and make these low carb shrimp spring roll recipe Now!!
I am serious. This low carb appetizer is that good and with just 4 grams of carbohydrate per roll you can go ahead and have a couple of them. The minute that you bite into the delicate crunchy crust you are going to be hooked.
The shrimp and vegetable filling with salty goodness of soy sauce are at the heart of this Asian delicacy. The beauty part is that you can use any filling you want chicken, sausage, whatever, the choices are limitless!
This shrimp spring roll recipe can be a little time-consuming to make. But it is worth the extra effort. Your friends and family will applaud your efforts. The taste is phenomenal. The extra crispy golden crust surrounding the shrimp and vegetable filling will have you going back for seconds and thirds and maybe fourths.
If you don’t want to bake all of them at once you can store unbaked rolls in the refrigerator for up two weeks and bake 4 or 5 at a time.
They make great midnight snacks when the “carb cravings” hit.
Please give it a try you won’t be disappointed.
Be sure follow the tips for working with Phyllo Dough (below)
- 1 tablespoon of cornstarch
- 1 tablespoon of dry sherry
- 1 tablespoon soy sauce
- 1/4 teaspoon sugar
- 4 tablespoon vegetable oil
- 2 cups finely sliced napa (Chinese) or green cabbage
- 1/4 cup green onions
- 1/2 cup chopped mushrooms
- 1/2 pound medium shrimp
- 1/2 minced fresh ginger
- 1/2 cup of bean sprouts
- 4 ounces of chopped ham
In a cup, mix the first 4 ingredients; set aside. You can substitute shrimp for some other type of meat such as ground turkey or hamburger. This recipe is very versatile.
- In a 4-quart saucepan heat 2 tablespoons oil over high heat. Add cabbage, green onion, and mushrooms and cook, stirring frequently, about 1 minute, just until tender crisp. Transfer mixture to a large bowl.
- Heat 2 more tablespoons oil over high heat. Add shrimp and ginger; cook, stirring constantly, 30 seconds, or until shrimp turn opaque throughout. Pour in cornstarch mixture and stir until thickened. Add shrimp mixture to bowl with vegetables. With paper towels, pat bean sprouts dry add to vegetables with ham and mix.
Some tips working with Phyllo Dough. The dough is “skin thin” and breaks apart very easily. Make sure that you have a clean dry surface. Any drops of water or excessive moisture will DESTROY the dough. Be careful!
I recommend working with the dough away from the kitchen sink. Even errant drops of water will destroy the dough.
While working with the dough keep the unwrapped pieces covered to prevent it from drying out. Store any unused pieces in the refrigerator and tightly wrapped for up to two weeks.
- Pre-heat the oven 375 F. Grease two jelly pans (depending on how many you are making) Arrange phyllo sheets in one stack. Cut the Phyllo dough crosswise into 3 strips. Place them on wax paper and cover them with plastic wrap. (Very important) You don’t want the dough to dry out!!
- Place one 5 inch x 12-inch piece on a work surface and brush the top with some melted butter or oil. I recommend oil it makes the crust extra crispy and golden brown.
- Place 1 tablespoon of filling at the bottom center of the strip and begin to roll. When you get about 1/2 or 1/3 of the way up fold the sides down and around the dough. (check illustration below.) This creates a sealed pouch so that the filling doesn’t spill out.
- Continue to roll to the end. Place roll, seam side down in the jelly-roll pan brush lightly with melted butter or oil and bake for about 15 to 20 minutes or until golden brown. Serve hot.
One other tip. Make sure that you have at least 2 to 3 layers covering the filling. The outer layer is the layer that gets crisp and golden in the oven. If you have a single layer covering the filling the spring roll will not crisp up and you will end up with a floppy version of the roll.
How to roll the phyllo dough. (Note the folded edges.)
As always leave comments or tips if you have them for working with Phyllo dough.