Shrimp Spring Rolls
Portion size: 16 pieces
Ingredients
- 1 lb (454 g) frozen shrimp, thawed, peeled and deveined
- 1 can (227 mL) water chestnuts, drained and chopped
- 1 green onion, minced
- ¼ cup (60 mL) chopped cilantro
- ½ tsp (2 mL) finely grated fresh ginger
- ½ tsp (2 mL) salt
- 1 pinch white pepper
- 16 square spring roll wrappers, (15 cm)
- 1 egg, beaten
- VegetabIe oil, for frying
- Dipping Sauce:
- 3 tbsp (45 mL) rice vinegar
- 2 tbsp (30 mL) water
- 1 tbsp (15 mL) julienned fresh ginger
- 2 tsp (10 mL) granulated sugar
- ½ tsp (2 mL) minced seeded hot red pepper
- 1 pinch salt
Instructions
- Dipping Sauce: In small bowl, stir together vinegar, water, ginger, sugar, hot pepper and salt until sugar is dissolved. Set aside.
- 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.
- 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.)
- In heavy-bottomed skillet, heat ½ 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.
- Source : Canadian Living Magazine: March 2011
- From Canadian Living
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