INGREDIENTS
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 |
METHOD
- Dipping Sauce: In small bowl, stir together vinegar, water, ginger, sugar, hot pepper and salt until sugar is dissolved. Set aside.
- In non stick pan add oil and saute garlic, ginger and green chili until light brown.
- 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.
- 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 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
- lined plate. Serve with Dipping Sauce.