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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 1 |
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Crispy, savoury spring rolls with a colourful shrimp filling. Ingredients:
2 tablespoons water |
1 tablespoon all-purpose flour |
9 egg roll wraps (8 1/2 inch, 21 cm, square) |
peanut oil or other cooking oil, for deep-frying |
8 ounces raw shrimp, peeled,deveined,blotted dry and finely chopped |
1 tablespoon finely grated carrot |
1 tablespoon finely chopped green onion (or cilantro) |
2 teaspoons low sodium soy sauce |
2 teaspoons cornstarch |
1 teaspoon sesame seeds, toasted (see note) |
1/2 teaspoon finely grated peeled gingerroot |
1/2 teaspoon minced garlic (optional) |
1/2 teaspoon granulated sugar |
Directions:
1. Filling: Mix 9 ingredients in small bowl.
2. Set aside.
3. Stir water into flour in small cup until smooth.
4. Cut each wrapper in half into 2 rectangles.
5. Keep wrappers covered with damp cloth to prevent drying out.
6. Brush all four edges of 1 rectangle with flour paste.
7. Place 2 tsp (10 mL) of filling across centre of 1 one short end.
8. Roll up, tucking in sides to enclose filling, into small finger-sized cylinders.
9. Hint: tuck in sides before rolling (or tuck sides half-way through rolling) to ensure enclosure of filling.
10. Repeat with remaining filling and rectangles.
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. Remove to paper towels to drain.
13. Note: to toast sesame seeds, place in single layer in ungreased shallow pan.
14. Bake in 350 degree F (175 degree C) oven for 5 to 10 minutes, stirring or shaking often, until desired doneness.
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