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Ingredients
- 2 cups Florida Orange Juice
- 2 tbsp. fresh ginger, julienned
- 1 cup daikon radish, julienned
- 1 cup carrot, julienned
- 1 ½ lb. (16-20 count) shrimp
- 6 summer roll wrappers
- 1 bunch mint, leaves removed
- 2 tbsp. sriracha
Instructions
- Combine Florida Orange Juice and ginger in small saucepan and bring to a boil. Cook over medium heat until reduced to one-half volume.
- Place radish and carrot in Florida Orange Juice mixture and blanch for 20 seconds. Remove ginger, radish and carrot and place in ice water bath; drain on paper towels.
- Cool Florida Orange Juice mixture and reserve.
- Bring 8-quart pot of water to a boil. Peel and devein shrimp, then slice in half lengthwise.
- Add shrimp to boiling water and cook for approximately 4 minutes or until cooked through and pink. Remove shrimp from boiling water and place in ice water bath.
- Place summer roll wrappers in medium bowl and cover with cold water to soften.
- Place one summer roll wrapper on a cutting board. Place four shrimp halves in single line along middle of wrapper and top with a small amount of ginger, carrot, radish and mint.
- Fold in both ends of summer roll wrapper, then fold in one side and roll up. Repeat with remaining wrappers. Cut summer rolls in half on the bias, if desired.
- Add sriracha to Florida Orange Juice reduction and stir. Serve with Florida Orange-Sriracha Dipping Sauce.
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