Ingredients
-
1
-
1
-
1
-
1/4
-
1/2
-
1/2
-
1
-
16
-
1
-
-
-
3
-
2
-
1
-
2
Directions
Shrimp Spring Rolls,This is from the Canadian Test Kitchen. This is a polynesian recipe.
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Steps
|
1
Done
|
Dipping Sauce: in Small Bowl, Stir Together Vinegar, Water, Ginger, Sugar, Hot Pepper and Salt Until Sugar Is Dissolved. Set Aside. |
|
2
Done
|
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
Done
|
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
Done
|
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 Towellined Plate. Serve With Dipping Sauce. |
