Ingredients
-
2
-
12
-
1
-
1/2
-
1/2
-
1/2
-
1/4
-
2
-
16
-
1
-
-
-
1/2
-
1/4
-
1/4
Directions
Spring Rolls With Soy-Ginger Dipping Sauce, This was in the RSVP section of Bon Appetit magazine From Flying Fish Restaurant; Seattle, Washington , This was in the RSVP section of Bon Appetit magazine From Flying Fish Restaurant; Seattle, Washington
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Steps
|
1
Done
|
Cook Noodles in Pot of Boiling Water Until Tender, About 1 Minute. |
|
2
Done
|
Drain. Rinse With Cold Water. |
|
3
Done
|
Drain Well. |
|
4
Done
|
Coarsely Chop. |
|
5
Done
|
Place Noodles in Bowl. Mix in Next 7 Ingredients. |
|
6
Done
|
Season With Salt and Pepper. |
|
7
Done
|
Place 1 Egg Roll Wrapper on Work Surface. |
|
8
Done
|
Place 1/4 Cup Shrimp Mixture in 3-Inch-Long Log Down Center of Wrapper. |
|
9
Done
|
Fold Bottom of Wrapper Over Filling, Then Fold in Sides of Wrapper Over Filling. |
|
10
Done
|
Brush Top Edge of Wrapper With Egg. |
|
11
Done
|
Roll Up Tightly, Pressing to Seal Edge. |
|
12
Done
|
Repeat With Remaining Wrappers and Shrimp Mixture. (can Be Made 6 Hours Ahead. Cover; Chill.). |
|
13
Done
|
Pour Oil Into Heavy Large Pot to Depth of 3 Inches. |
|
14
Done
|
Heat to 350f |
|
15
Done
|
Working in Batches, Add Rolls to Oil; Deep-Fry Until Golden Brown, About 5 Minutes. |
