Shrimp Spring Rolls

Ingredients

• For the filling:
• 200 grams shrimp, chopped
• 1 small onion, sliced
• 2 cloves garlic, finely minced
• 1/2 green bell pepper, thinly sliced
• 1/2 red bell pepper, thinly sliced
• 5 tablespoons shredded white cabbage
• 1 carrot, cut into small dice
• 2 tablespoons soy sauce
• 2 tablespoons sesame oil or vegetable oil
• 1/4 teaspoon white pepper
• 1/4 teaspoon ginger
• For the spring rolls:
• 20 spring roll wrappers
• 1 tablespoon cornstarch
• 1 egg for brushing
• 2 cups vegetable oil for frying
• Scatter the cornstarch in a bowl.
• Lay a spring roll wrapper flat and place 1 tablespoon of the filling in one corner; brush the rest of the wrapper with the beaten egg, fold the sides, roll up the wrapper, and place it in the bowl.
• Repeat this process until the filling is used up.
• Shrimp spring roll recipe and method from a friend of Sho Tabkhin Today:
• Mona Qasim
• Click on Mona's name to visit her page on our site and enjoy all her delicious recipes.

Method

1. Heat the oil in a pan and fry the garlic and onion, then add the chopped shrimp and sauté for a few minutes.
2. Add the carrot, red and green peppers, and the remaining vegetables, stirring continuously.
3. Set the filling aside to cool.
4. Fry the shrimp spring rolls in hot oil until golden. Then place them on kitchen paper to drain the oil and serve with soy sauce.