PRODUCT: SeaPak Shrimp Spring Rolls | THE NIBBLE Blog - Adventures In The World Of Fine Food PRODUCT: SeaPak Shrimp Spring Rolls – THE NIBBLE Blog – Adventures In The World Of Fine Food
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PRODUCT: SeaPak Shrimp Spring Rolls

In 1948, SeaPak opened shop on St. Simons Island, Georgia, a beautiful barrier island. The waters were rich in shrimp, and the company went to work developing enjoyable products to bake, fry and sauté.

Today SeaPak has a large lineup of tasty, easy-to-prepare frozen seafood products, from jumbo butterfly shrimp and popcorn shrimp to non-shrimp favorites such as crab cakes and salmon burgers (see the full product range on the company website).

The newest item, SeaPak Spring Rolls, recently launched nationwide in grocery and club stores. Handmade with shrimp and crispy vegetables and tucked into crunchy wrappers, Shrimp Spring Rolls are simple to heat-and-eat in the oven, and are ready in less than 15 minutes. Or, for a more traditional restaurant taste, get out the deep fryer.

Sweet Thai chili dipping sauce is included in each package. According to the package, three shrimp spring rolls—a nice portion size—contains only 170 calories and 9 grams of fat.

 

SeaPak’s shrimp rolls are better than most we‘ve had at restaurants. Photo by Elvira Kalviste | THE NIBBLE.

 
EASY TO PREPARE
We preheated the oven, quickly baked up a box in THE NIBBLE kitchen and served them as a snack. The general comment was that SeaPak’s shrimp rolls were better than what is served at most Chinese restaurants. And that was without the added flavor of deep frying!

Serve them as an appetizer or snack, and keep a box in the freezer for when friends drop by for a beer or a glass of wine.
SeaPak Shrimp Spring Rolls are available nationwide for a suggested retail price of $9.99 for a 20-ounce package containing 16 shrimp spring rolls. You can find a product locator on SeaPak’s website.

SUSTAINABLE SEAFOOD
Another thing we liked: The company has strict sustainability standards, including a commitment to source only from suppliers whose practices limit negative environmental impact. Suppliers follow the most environmentally responsible harvesting practices, and SeaPak exercises strict oversight of every aspect of product procurement and processing.

Fifty percent of the seafood is wild-caught rather than farmed. Why only 50%? Demand is so great that the oceans cannot satisfy even half of the consumer need.

 


Frozen and ready to bake or fry. Photo
courtesy SeaPak.
 

SHRIMP 101

SeaPak answers some commonly-asked questions and busts some myths:

  • What’s with the veins? Veins in shrimp are not bad for you. In fact, some smaller shrimp are not deveined and experts agree this doesn’t affect the taste or healthfulness.
  • How about the mercury? Nearly all fish and shellfish contain traces of methyl mercury. However, larger fish that have lived longer—king mackerel, shark, swordfish and tilefish and tuna—have the highest levels of methyl mercury because they’ve had more time to accumulate it, and thus pose the greatest risk. Other types of fish and shellfish may be eaten in the amounts recommended by FDA and EPA.
  • Does shrimp count as “fish?” The American Heart Association recommends eating fish at least two times a week, and shrimp definitely counts toward meeting that goal.
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    THE DIFFERENCE BETWEEN EGG ROLLS, SPRING ROLLS & SUMMER ROLLS

    While some countries, including China, serve fried spring rolls, the term “spring roll” is not synonymous with “egg roll,” a food that is fried. An egg roll has a heavier pastry wrapper that can be sliced into sections; a fried spring roll is very fragile and can shatter like phyllo.

  • Egg rolls are deep fried; the wrappers are thicker, making egg rolls more of a filled pastry (most are vegetable, egg and/or meat or seafood filling). Spring roll wrappers are thinner, the shape is narrower and when fried the rolls are more finger-like.
  • Spring rolls are an Asian appetizer, eaten either Vietnamese-style, in an uncooked rice noodle wrapper, or fried. They are traditionally eaten during the Spring Festival in China, hence the name; but also are popular in Cambodia and Indonesia. Vietnamese spring rolls use rice paper wrappers, which can be found in Asian markets. The dry hard wrappers are moistened into pliancy and translucency, and filled with seafood; red lettuce or Boston lettuce leaves; fresh mint, basil and cilantro leaves and shredded carrot. They are served with a chili dipping sauce.
  • Summer rolls are made in the style of spring rolls, but with more seasonal ingredients. They are not fried. The ingredients show through the translucent wrapper.
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