Mini Shrimp Spring Rolls Recipe
Ingredients
| Shrimp | 3/4 pound, deveined | |
| Water chestnuts | 1/2 8 Ounce, drained | |
| 1 ounce dried black mushrooms, soaked in warm water until soft, stems removed, drained, blotted dry, and coarsely chopped | ||
| 1/2 cup thinly sliced scallions, including most of the green parts | ||
| Soy sauce | 2 Teaspoon | |
| Minced ginger | 1 Tablespoon | |
| Garlic | 1 Tablespoon, minced | |
| Dry sherry | 1 Tablespoon | |
| Sesame oil | 2 Teaspoon | |
| Salt | 1 Teaspoon | |
| Sugar | 1 Teaspoon | |
| Rice vinegar | 1 Teaspoon | |
| 12 spring roll wrappers or 24 phyllo leaves | ||
| 1 egg white Peanut oil for deep frying | ||
| GINGERY PEANUT DIPPING SAUCE | ||
Directions
Bring a small skillet half filled with water to a simmer.
Add a little salt, if desired, and stir in the shrimp.
Cook them over medium heat just until they have turned pink.
Drain and blot dry.
In a good processor fitted with a steel chopping blade, place the shrimp, water chestnuts, and mushrooms, and pulse about 12 times until these ingredients are the size of small peas or chop by hand.
Add the scallions, soy sauce, ginger, garlic, sherry, sesame oil, salt, sugar, and vinegar and pulse a few more times just to blend.
Separate the spring roll wrappers carefully, and cut them in half on the diagonal.
Place a rounded tablespoon of the filling in the middle of the long edge.
Brush the perimeter of the spring roll with egg white.
Fold the right corner over the filling, leaving about 1/3 of the long edge exposed.
Fold the left corner over the folded right corner, and then roll into a small cylinder (see illustration).
Repeat this procedure until all the filling is used.
Fill a wok or skillet with peanut oil to a depth of 2 inches.
Heat the oil to 350°F or until a cube of bread dropped in becomes golden brown quickly.
Gently drop in a couple of spring rolls.
Add 1 or 2 more, if space permits, and cook just until golden brown on all sides, about 30 to 40 seconds.
Remove the rolls with a slotted spoon and drain on paper towels.
Continue with other batches until all the spring rolls are fried, making sure the oil is hot every time.
Let the spring rolls cool for at least 10 minutes before serving.
Add a little salt, if desired, and stir in the shrimp.
Cook them over medium heat just until they have turned pink.
Drain and blot dry.
In a good processor fitted with a steel chopping blade, place the shrimp, water chestnuts, and mushrooms, and pulse about 12 times until these ingredients are the size of small peas or chop by hand.
Add the scallions, soy sauce, ginger, garlic, sherry, sesame oil, salt, sugar, and vinegar and pulse a few more times just to blend.
Separate the spring roll wrappers carefully, and cut them in half on the diagonal.
Place a rounded tablespoon of the filling in the middle of the long edge.
Brush the perimeter of the spring roll with egg white.
Fold the right corner over the filling, leaving about 1/3 of the long edge exposed.
Fold the left corner over the folded right corner, and then roll into a small cylinder (see illustration).
Repeat this procedure until all the filling is used.
Fill a wok or skillet with peanut oil to a depth of 2 inches.
Heat the oil to 350°F or until a cube of bread dropped in becomes golden brown quickly.
Gently drop in a couple of spring rolls.
Add 1 or 2 more, if space permits, and cook just until golden brown on all sides, about 30 to 40 seconds.
Remove the rolls with a slotted spoon and drain on paper towels.
Continue with other batches until all the spring rolls are fried, making sure the oil is hot every time.
Let the spring rolls cool for at least 10 minutes before serving.
Chef
