Recipe of the Week: Shrimp-Sesame Rolls with Apricot Ginger Dipping Sauce
When good friends come to visit us, I like to serve delicious finger appetizers together with fresh vegetables, warm nuts and chilled white wine. Enjoy these delicious shrimp rolls made with store bought phyllo dough. They are easy to make and everyone loves them. Makes 32 rolls. (Chef tip: When working with phyllo dough, for good success work fast and have all the ingredients ready to use.)
2 pounds shrimp, shelled and deveined
1 tablespoon fresh ginger, minced
3 green onions, chopped
2 cloves garlic, minced
1 tablespoon sesame oil
1/4 cup sesame seeds
1 teaspoon soy sauce
1 tablespoon cornstarch
Pulse together all filling ingredients in food processor.
TO ASSEMBLE:
20 sheets phyllo dough
1/4 pound unsalted butter, melted
1 egg
1/4 cup sesame seeds
Kosher salt
Scallions for garnish
Stack three sheets of phyllo, brushing each with melted butter. Cut stack in half lengthwise.
Squeeze filling into long rope along edge. Roll up tightly into thin roll. Repeat remaining phyllo and filling. Cut each roll into four sticks and place seam sides down on baking sheet. Brush tops with egg wash and sprinkle with sesame seeds and kosher salt. Bake at 400° for 15 minutes.
APRICOT GINGER DIPPING SAUCE
1/2 cup apricot preserves
2 teaspoons fresh ginger, minced
2 teaspoons lime juice
1 teaspoon Dijon mustard
2 teaspoons soy sauce
Pulse ingredients in blender.