Rolls with shrimp and cream cheese. How to easily make rolls at home

Making delicious baked shrimp rolls at home is quite easy with a little practice. The most important thing in rolls is tasty and proper rice and... In this recipe I will show and tell you how to prepare rolls simply and quickly.

To prepare baked shrimp rolls, prepare the ingredients according to the list.

Rinse the rice several times with water, it should be completely transparent, you need to wash off all the starch. Fill with water 2 centimeters above the rice and place on the stove. As soon as the water boils, turn the heat to low, cover the cauldron tightly with a lid and cook the rice for 15-16 minutes, it is better to set a timer. After a while, turn off the stove, place a few paper towels between the lid and the cauldron and leave the rice for another 15 minutes.

Pour vinegar into a small bowl, add salt and sugar, and microwave for 30 seconds. Stir the dressing until the salt and sugar are completely dissolved. Pour the dressing into the rice, stir well, and let the rice cool.

Meanwhile, wash the shrimp tails. Carefully insert a wooden skewer under the shell, this is necessary so that the tails do not curl during cooking. Boil shrimp for 3-4 minutes.

Cool the boiled shrimp, remove the skewer, and remove the shell from the tails.

Carefully cut the tails along the back, being sure to remove the intestines.

Place a sheet of nori on the mat, shiny side down. Place a layer of rice on the seaweed, leaving 1 cm of nori on the opposite side free.

Place boiled shrimp tails in the middle.

Using a mat, roll up the roll. Leave the roll for a couple of minutes, seam side down.

Using a sharp knife, cut the roll 1 centimeter thick. Place the rolls cut side up.

Place a teaspoon of fish roe sauce on each roll.

Transfer the rolls to a baking dish. Bake the rolls in an oven preheated to 180 degrees for 8-10 minutes.

Serve the finished baked shrimp rolls with soy sauce.

Serving seafood, vegetables and herbs, first wrapped in rice paper, was first thought of in Vietnam. The innovation gained enormous popularity in almost all Asian countries, and soon spread to other continents. The beginning of spring, with its fresh herbs and vegetables, is the ideal time for spring rolls with shrimp - we will look at the recipe for this dish in this article.

Note! In China, spring rolls are an important attribute of the Spring Festival (known in our country as the Chinese New Year). Actually, this is where the name came from - spring translated from English it sounds like “spring”.

They can be fried or not fried. As a rule, Thais fry spring rolls - don’t feed them bread, give them something fried in boiling oil to eat. In this case, the filling is also prepared in oil, so the result is quite fatty and satisfying food.

In addition, the dish is vegetarian or not. Shrimp are ideal for the role of meat filler, although pieces of chicken fillet are also often used. When preparing fresh spring rolls, no heat treatment is used, which means that already prepared meat is needed. In a word, an ideal way to get rid of some yesterday’s leftovers.

Pay attention! The Thais and Vietnamese, being fans of making everything cheaper, fill their rolls with noodles. And while you can more or less eat this in hot spring rolls, not everyone will like cold noodles. In a word, it is usually not used.

And a few words about the filling. Feel free to choose it according to your taste, the only important thing is that there are enough crispy vegetables.

Video - How to make spring rolls

Step-by-step recipe for making spring rolls with shrimp

Step 1. First, prepare everything you need for the shrimp spring rolls. As for rice paper, you will need from 6 to 10 sheets.

Step 2. In our example, frozen shrimp are used, and therefore the first step is to scald them with boiling water. Pour boiling water over the shrimp; literally after 1 minute the water can be drained.

Step 3. Now clean the shrimp.

Step 4. When all the shrimp are cleaned, you can weigh the meat directly to understand the BZH (proteins, fats, carbohydrates within the daily caloric value). A total of 300 g of meat came from 400 g of frozen shrimp.

Step 5. Now you need to fry the shrimp (literally for 2 minutes). The main purpose of frying is for the shrimp to absorb the taste of garlic. First, pour some oil into a hot frying pan.

Cut a couple of garlic cloves in half and add to the frying pan.

Fry the garlic in oil for about 1 minute to release all the flavor. Then remove the garlic and place the shrimp in the frying pan, fry them for a couple of minutes, stirring occasionally.

Note! Fry the shrimp on one side for a minute, then turn over and fry the other for the same amount of time.

Step 6. In our example, no salt is added, since the shrimp are, in theory, already salted. But you can still add a little ground pepper.

Step 7 When the shrimp are ready, transfer them to a plate, but leave the frying pan with the oil (you will also fry the spring rolls in it).

Step 8 Start preparing all the vegetables. Rinse the lettuce leaves, then let the water drain a little (put them on a plate).

Peel the carrots and cut them into strips. The thinner you can cut the carrots, the better. If the carrots are large, the resulting sticks can be additionally cut in half.

Wash the cucumbers, cut off the “butts”, then cut into thin strips.

The same should be done with avocados. Cut them in half and remove the seeds. Use a spoon to scoop out the pulp (it comes out easily from soft avocados), then cut into thin strips.

Step 9 Proceed to the most important stage - rolling the spring rolls. Take a sheet of rice paper and moisten it with water.

Place the green salad first. Top with cucumber, avocado, carrots and a couple of shrimp.

Step 10 Start rolling the roll. After making the first skein, fold the edges, then twist.

Step 11 Roll the remaining spring rolls in the same way. At first you may not succeed, but soon you will definitely learn how to make neat rolls.

Step 12 Fry the spring rolls in the same frying pan for literally one minute. Don't forget to constantly turn them over.

Step 13 This is what this beauty looks like in cross section. These rolls are best eaten with either soy or sweet and sour sauce.

Table. Calorie content and nutritional value of the dish.

A few rules for making spring rolls

1. An important element of any spring rolls (including shrimp ones) is crunch, and this is provided by greens and hard vegetables (such as cucumbers, bean sprouts, carrots, celery).
2. Rice - if used - can be prepared the same as for.
3. Cilantro, basil and mint (any kind) add freshness to this dish.
4. If you cook in a wok, you need to add sesame oil and sauce immediately.
5. It is important to cut all vegetables into thin strips.
6. Pre-fry meat, seafood and - preferably - hard vegetables.

Video - Cooking spring rolls with shrimp

Low-calorie and refined Japanese cuisine is very popular in our country. One of the most popular dishes are rolls. And if previously we were content with them only in sushi bars, today we cook them ourselves at home.
Recipe contents:

Rolls are the hallmark of Japanese cuisine. The dish is recognized by lovers of oriental culinary and exotic dishes. This savory treat is prepared in Japanese restaurants, served at buffets, ordered to offices and, of course, prepared at home yourself. Such food is always a holiday and a decoration for any feast. The dish is elegant and beautifully presented. It stimulates appetite and interest, and the taste never disappoints.

Rolls are prepared with a variety of fillings, including red and other types of fish, seafood, crab sticks and, of course, shrimp. When preparing the filling yourself, you can be guided by your own taste and use the products that you like best. Today we'll talk about shrimp rolls. This is a truly festive dish, yet easy to prepare and quite tasty. They are rice rolls with various fillings, which are rolled into a roll of seaweed leaves. It's never too late to learn how to cook this dish. It is easy to repeat at home yourself. Which is what I propose to do now.

• Calorie content per 100 g - 109 4 kcal rolls.
• Number of servings -
• Cooking time - 20 minutes

Ingredients:

• Nori leaves - 1 pc.
• Cheese - 30 g
• Rice - 50 g
• Wassabi sauce - 1 tsp.
• Shrimp - 50 g
• Salt - a pinch
• Soy sauce - 2-3 tbsp. for filing

Step-by-step preparation of homemade roll with shrimp:

Sushi and rolls are dishes of traditional Japanese cuisine that have firmly occupied their niche in our lives. And although this dish is quite exotic, and at first glance, requires some skill and sleight of hand, this is not so. You can make your own rolls at home. Rolls with shrimp and cucumber, in my opinion, are a classic, and I recommend that any sushi amateur start with them.

We prepare all the components so that nothing is overlooked. Our main roles are: round rice, fresh cucumber, shrimp, sesame seeds, nori seaweed, salt, sugar, apple cider vinegar, soy sauce. First of all, let's cook the rice, there is nothing cosmic here, as usual, cook in a ratio of 1:2 with water, the water needs to be salted 0.5 tsp. salt. I find it very convenient to cook rice for rolls in a slow cooker; it turns out exactly what I need.

Now let's make a dressing similar to rice vinegar. You may be lucky and your stores sell rice bite. It’s difficult to find in our area, so we use a trick that doesn’t spoil the result at all. Take 30 ml of apple bite (natural!), add 0.5 tsp. salt, and 0.5 tsp. sugar, mix everything - the seasoning for rice is ready. Pour the vinegar little by little into the saucepan with the rice and turn it over with a spatula.

Preparing the filling for the rolls. Wash the fresh cucumber and cut into strips. If the peel is hard, it can be peeled. Don't forget to check the cucumber for bitterness.

It is advisable to defrost frozen shrimp in natural conditions. If you defrost them in boiling water, do it for no more than 2 minutes, otherwise they will become “rubbery.” This applies to boiled frozen shrimp. Cook raw ones for the time indicated on the package.

Remove the shell and legs and wash the shrimp under running water.

If the shrimp are large (for example, king shrimp), then it is better to cut them into 2 parts. If they are small, then we leave them as they are.

Now comes the most important part. Take a standard sheet of nori and cut 1/3 off with scissors. It can then be used for any rolls, rice side out. With wet hands, take a ball of rice and distribute it over the surface of the seaweed. Leave a gap of 1-1.5 cm at the top. The thickness of the rice should not exceed 3-4 mm, i.e. the nori should be visible through it.

Sprinkle the rice with sesame seeds and place the filling in the center - cucumber and shrimp.

Now, with both hands, holding the filling with your fingers so that it does not roll away, and using a bamboo mat, roll it up into a tight roll. The free edge of the nori must be moistened with water, then it will become sticky and the roll will be securely fixed. In this case, the proverb “The eyes are afraid, but the hands do!” is appropriate!

That's it! This was the most important part of the preparation. We “roll” the rolls from the remaining ingredients, put the whole “sausages” in the refrigerator for 20-30 minutes so that they take shape. Then, using a sharp knife, cut each long roll into short ones, no thicker than 2 centimeters. The knife must be constantly moistened with water, otherwise the rice will stick.

The last, most enjoyable stage is to place our rolls with shrimp and cucumber on a flat dish. Serve with soy sauce, pickled ginger if desired, and Japanese wasabi mustard.

Bon appetit!

Have you noticed that most Japanese dishes have very poetic names? Of course, this applies mainly to those dishes that were created specifically in Japan, and not those that are prepared in the same way in other countries. The Japanese are world-recognized masters of giving mysterious and beautiful names to dishes, as well as decorating them. The art of decoration and presentation in this country has been elevated to a cult.

This need arose back in ancient times, when a rather modest set of products had to be supplemented with elegance and beauty of design. Even now it is often said about Japanese cuisine that they are prepared not so much for food as for pleasing the eye.

All this is true, but after spending time preparing rolls that are quite complex in execution and loved by many, you want them to taste excellent. If you want to enjoy both the appearance of the created dish and its taste and name, then prepare Rising Sun rolls. Isn’t it true, this name already excites, if not appetite, then great interest. And the taste will not disappoint you, especially if you prepare the rolls with us and serve them with pickled ginger petals and Wasabi paste.