8.07.2010

Savannah Spring Rolls


Living in Savannah, Barbecue is very much a part of the southern lifestyle and cooking culture. So, I decided to give the Vietnamese Spring Roll a southern makeover. Smoky, pulled pork and local Georgia shrimp is paired with a ginger infused BBQ sauce to create a unique Savannah style roll.

Prepare your ingredients: Pulled pork, deveined and cooked shrimp, shredded red leaf lettuce, cilantro, finely julienne green onions, and carrots finely julienne for color. You can also use sprouts or any other veggies you like.

In lukewarm water, dip spring roll wrapper for 2 to 3 seconds. Yes, I mean it! Only few seconds. If you soak the wrapper too long, it will be very limp and very hard to roll. The wrapper should be stiff but completely wet.

Fold in the wrapper into thirds, with both sides over lapping. The wrapper will be stiff, which is good!
Starting from the bottom of the wrap, line your ingredients and place shrimp about an inch below where you will finish wrapping (hey, I see a face!)

At this point, your wrapper will be softer and pliable. Begin the roll, making sure the fillings stay together and roll is nice and snug. Finish rolling, ensuring two shrimp are tucked in with tails hanging out on both open ends. Cover the the rolls with damp paper towel while rolling several more.


Right before serving cut the rolls in half. These rolls are tastiest right after they are rolled. Invite your guests in your kitchen and have a rolling party!


Place cut side down so the rolls are standing up with shrimp beautifully exposed.


Serve with your favorite sauce or here is a very simple barbecue sauce with fresh ginger.


Savannah Spring Rolls
Makes about 20 whole rolls (40 appetizers pieces when cut)

1/2 pound Pulled Pork, shredded not chopped
1 pound medium shrimp, deveined, cooked and peeled (31-40 count shrimp)
2 cups red leaf lettuce, finely sliced
3 Green Onions, cut into thirds and julienne thinly lengthwise
2 carrots, peeled, julienne very thinly (if you own a Japanese Mandolin Slicer, this is a great time to use it)
1 cup cilantro leaves, washed
25 Basil leaves, washed
Mint leaves if desired

1 package of Rice Paper, 12 oz package contains about 35 rice papers, purchased at Asian Market

Luke warm water in a shallow dish big enough to soak rice papers

Dip the rice paper in lukewarm water for 2-3 seconds. Place the wet rice paper on the cutting board and fold them in thirds, overlapping two sides. Place your meat and prepared veggies on the third bottom of the paper and begin rolling. Before finishing the roll, place two shrimp with tails out of the edges, finish rolling, carefully tucking the thick half of the shrimp. Cover the roll with damp paper towel.

Roll several more. When ready to serve, cut the roll in half. Place the cut side on the plate. Garnish with mint, basil, or cilantro leaves. Serve immediately with your favorite sauce.

Ginger Barbecue Sauce
1/2 Cup Cattleman's Gold BBQ Sauce (this is mustard based sauce, if not available use regular bbq sauce)
1 teaspoon ginger, freshly grated
1 teaspoon light soy sauce
1/2 teaspoon rice vinegar
1/2 teaspoon sesame oil

Mix well. Serve room temperature.

8 comments:

  1. Those are all kinds of beautiful!

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  2. They look great and sound delicious! That sauce makes it perfect! Good job!

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  3. I love spring rolls and these look just delicious - beautiful colors!

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  4. This is Vietnamese summer rolls with pork. I like!

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  5. I've been dying to try to make these! Thanks for such a great step by step.

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  6. wow, I just came across this post, and it looks so beautiful! And the flavor combination sounds great! I have never made Vietnamese spring rolls before (the wrapper always was a daunting factor), but with your clear photos and encouraging directions, I think I could see myself attempting this sometime! :)

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