Fried Vegetable and Shrimp Rolls Recipe
Category: Appetizers
Servings: 16 pieces
Ingredients
| Ingredient | Quantity |
|---|---|
| Pasta discs (for rolling) | 16 |
| Carrots | 80g |
| White zucchinis | 80g |
| Eggplant | 80g |
| Artichokes | 2 |
| Leeks | ½ |
| Shrimp (mazzancolle) | 200g |
| Thyme | 2 sprigs |
| Extra virgin olive oil | 20g |
| Egg whites | 30g |
| Salt | To taste |
| Black pepper | To taste |
| Vegetable oil (for frying) | 1 liter |
Instructions
-
Prepare the Vegetables:
- Start by thoroughly washing the vegetables. Peel and trim the ends of the carrots. Cut them into matchsticks and then into small cubes. Do the same with the zucchinis: trim the ends and cut them into matchsticks and cubes. For the eggplants, trim the ends and cut them into small cubes.
- For the artichokes, remove the prickly top, and peel away the outer tougher leaves. Continue until you reach the more tender inner leaves. Trim the stem end, and then carefully peel away the fibrous outer layer with a vegetable peeler. Slice the artichokes into halves and then into thin slices.
-
Cook the Vegetables:
- Heat 10g of olive oil in a pan. Add the leek (sliced) and let it soften for about 5 minutes. Next, add the carrots and cook for a few minutes until they soften slightly. Add the eggplant, followed by thyme, salt, and pepper to taste. Cook for another 2 minutes. Once the vegetables are cooked, remove the pan from the heat and let them cool.
-
Prepare the Shrimp:
- Clean the shrimp by removing the heads, legs, and shells. Slice the shrimp down the back and remove the intestinal vein carefully. Set the shrimp aside for later use.
-
Cook the Shrimp:
- In a large skillet, heat a little olive oil and add the peeled garlic clove. Sauté for a minute until fragrant. Add the shrimp and cook for about 1 minute, just until they turn pink. Once cooked, remove the garlic and transfer the shrimp to a bowl. Set aside.
-
Assemble the Rolls:
- Take the pasta discs and place them flat on a cutting board. Spoon about 2 teaspoons of the vegetable and shrimp mixture onto each disc. Brush the edges of the pasta disc with egg white to help seal the roll.
- Gently roll the discs into small cylinders, ensuring the filling is securely enclosed.
-
Fry the Rolls:
- In a large pot, heat vegetable oil to 170°C (340°F). Fry the rolls in batches of 2-3 at a time, being careful not to overcrowd the pan. Fry for about 2-3 minutes, turning occasionally, until golden brown and crisp.
-
Serve:
- Once fried, remove the rolls from the oil and place them on a paper towel to drain excess oil. Serve hot and enjoy the crispy, flavorful vegetable and shrimp rolls!
These Fried Vegetable and Shrimp Rolls are a perfect appetizer to impress your guests with their vibrant flavors and crispy texture. The combination of fresh vegetables and succulent shrimp, wrapped in delicate pasta and fried to perfection, is sure to be a crowd-pleaser!
