shrimp, peeled and deveined 450 gms
water chestnuts, drained and chopped 1 cup
ginger garlic green chili, chopped 1 tbsp
onion, chopped 1 green
Salt to taste 1
On1y Mixed Herb seasoning 1 tbsp
spring roll wrappers, (15 cm) 10 to 12
egg, beaten 1
Vegetable oil, for frying 2 to 3 1-                   
Dipping Sauce
rice vinegar 3 tbsp
water 2 tbsp
julienned fresh ginger 1 tbsp
granulated sugar 2 tsp
minced seeded hot red pepper 1/2 tsp
pinch salt


  1. Dipping Sauce: In small bowl, stir together vinegar, water, ginger, sugar, hot pepper and salt until sugar is dissolved. Set aside.
  2. In non stick pan add oil and saute garlic, ginger and green chili until light brown.
  3. Add shrimp, water chestnut and saute for 4-5 minutes. Adjust seasoning and add mixed herb seasoning and finish with chopped green onion. Turn off the heat and keep aside.
  4. 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.)
  5. In heavy-bottomed skillet, heat oil over medium-high heat. Skimming oil between batches, fry spring rolls, turning and increasing heat if necessary, until golden and filling is pink in center, 3 to 4 minutes per batch. Drain on paper towel
  6. lined plate. Serve with Dipping Sauce.