Ingredients:

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For the filling:\r\n200 g shrimp, chopped

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1 small onion, sliced

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2 garlic cloves, finely minced

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Half a green bell pepper, finely chopped

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Half a red bell pepper, finely chopped

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5 tablespoons shredded white cabbage

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Carrot, diced small

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2 tablespoons soy sauce

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2 tablespoons sesame oil or vegetable oil

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1/4 teaspoon white pepper

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1/4 teaspoon ginger

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For the spring rolls:

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20 spring roll wrappers

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1 tablespoon cornstarch

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1 egg for brushing

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2 cups vegetable oil for frying

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For the filling:

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Heat oil in a pan over medium heat and fry the garlic and onion, then add the chopped shrimp and cook for a few minutes.\r\nAdd the carrot and peppers and remaining vegetables, stirring continuously

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Set the filling aside to cool

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For the wrapper:

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Dust a bowl with cornstarch.\r\nRoll a spring roll wrapper and place a tablespoon of filling in its corner, brush the rest of the wrapper with the egg, fold the edges and roll, then place it in the bowl.

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Repeat until all filling is used.\r\nFry the shrimp spring rolls in hot oil until golden. Transfer to paper towels to drain and serve with soy sauce.

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Shrimp Spring Roll recipe from a Sho Tabkhin Today friend:

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Mona Qasim

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Click on Mona to visit her page on our site and enjoy all her delicious recipes

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#Healthy_Eats_Here #Recipes #Recipe #Spring_Roll #Vegetable_Rolls #Shrimp #Gumbo #Sho_Tabkhin_Today

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Shrimp Spring Rolls

Prep checklist