Shrimp Spring Rolls

Directions

1. 1
   Filling: Mix 9 ingredients in small bowl.
2. 2
   Set aside.
3. 3
   Stir water into flour in small cup until smooth.
4. 4
   Cut each wrapper in half into 2 rectangles.
5. 5
   Keep wrappers covered with damp cloth to prevent drying out.
6. 6
   Brush all four edges of 1 rectangle with flour paste.
7. 7
   Place 2 tsp (10 mL) of filling across centre of 1 one short end.
8. 8
   Roll up, tucking in sides to enclose filling, into small finger-sized cylinders.
9. 9
   Hint: tuck in sides before rolling (or tuck sides half-way through rolling) to ensure enclosure of filling.
10. 10
    Repeat with remaining filling and rectangles.
11. 11
    Deep-fry spring rolls, in 3 batches, in hot 375 degree F (190 degree C) peanut oil for about 3 minutes, turning often, until crisp and golden.
12. 12
    Remove to paper towels to drain.
13. 13
    Note: to toast sesame seeds, place in single layer in ungreased shallow pan.
14. 14
    Bake in 350 degree F (175 degree C) oven for 5 to 10 minutes, stirring or shaking often, until desired doneness.