Barbecue-Teriyaki Shrimp Spring Rolls
(published in Chile Pepper Magazine)
Zest Factor: Mild * Yield: 4 servings
For something refreshing with a little zing these spring rolls hit the spot. They transition wonderfully from appetizers to full platters and really give a little something different to your standard barbecue affair.
2 tablespoon canola oil
2 carrot, grated
2 cup grated Napa cabbage
2 baby bok choy, sliced thin
6 tablespoons teriyaki sauce, divided (I used my favorite sauce Soy Vay Veri Veri Teriyaki)
4 spring roll wrappers
8 cooked shrimp, cut in half lengthwise
2 tablespoons fresh cilantro leaves
2 teaspoons sriracha
2 tablespoons barbecue sauce
In a medium large sauté pan over high heat, add canola oil and sauté carrot, cabbage and bok choy for 2 minutes. Add 2 tablespoon teriyaki sauce and cook an additional 2 minutes. Remove from pan and drain in a colander.
In a large bowl with hot water, place one spring roll wrapper into the bowl and submerge until just softened then lay on a flat surface. Repeat with other wrappers, one at a time (change water if it cools). Divide cut shrimp, sautéd vegetables and cilantro into 4 equal portions and roll them into spring roll wrappers. Set aside.
In a small bowl, combine sriracha, barbecue sauce and remaining teriyaki sauce. Serve with spring rolls. Enjoy!