Shrimp Spring Rolls

Name: Shrimp Spring Rolls
Ingredients: 1 lb frozen shrimp, thawed, peeled and deveined; 1 (227 ml) can water chestnuts, drained and chopped; 1 green onion, minced; 1/4 cup cilantro, chopped; 1/2 teaspoon fresh ginger, finely grated; 1/2 teaspoon salt; 1 pinch white pepper; 16 square spring roll wrappers (15 cm); 1 egg, beaten; vegetabie oil, for frying; Dipping Sauce; 3 tablespoons rice vinegar, 3; 2 tablespoons water, 2; 1 tablespoon fresh ginger, julienned; 2 teaspoons granulated sugar; 1/2 teaspoon hot red pepper, minced seeded; 1 pinch salt

17 ingredients

4 steps

Ingredients

1 lb frozen shrimp, thawed, peeled and deveined
1 (227 ml) can water chestnuts, drained and chopped
1 green onion, minced
1/4 cup cilantro, chopped
1/2 teaspoon fresh ginger, finely grated
1/2 teaspoon salt
1 pinch white pepper
16 square spring roll wrappers (15 cm)
1 egg, beaten
vegetabie oil, for frying
Dipping Sauce
3 tablespoons rice vinegar, 3
2 tablespoons water, 2
1 tablespoon fresh ginger, julienned
2 teaspoons granulated sugar
1/2 teaspoon hot red pepper, minced seeded
1 pinch salt

Directions

1

Dipping Sauce: In small bowl, stir together vinegar, water, ginger, sugar, hot pepper and salt until sugar is dissolved. Set aside.
2

On cutting board, cover shrimp with plastic wrap and, using bottom of saucepan, smash until flattened and broken up; transfer to bowl. Add water chestnuts, onion, cilantro, ginger, salt and pepper; mix well.
3

Lay 1 spring roll wrapper on work surface with point up; shape 2 tbsp shrimp mixture into 3-inch (8 cm)long log across bottom third of wrapper. Roll up, folding in sides, until only 1-inch (2.5 cm) triangle of wrapper remains. Lightly coat triangle with egg; roll up. Repeat with remaining filling and wrappers. (Make-ahead: Refrigerate for up to 2 hours.).
4

In heavy-bottomed skillet, heat 1/2 inch (1 cm) oil over medium-high heat just until ripples appear; reduce heat to medium. Skimming oil between batches, fry spring rolls, turning and increasing heat if necessary, until golden and filling is pink in centre, 3 to 4 minutes per batch. Drain on paper towel-lined plate. Serve with Dipping Sauce.