Ease of preparation rating: Moderate.
Yield: 4 servings.
Ingredients:
24 shrimp (size 21-25), raw and cut into 2 pieces each
3 cloves garlic, chopped
2 tablespoons (30ml) ginger, peeled and grated
1 cup (240ml) carrots, julienned
½ cup (120ml) green onions, chopped
½ cup (120ml) enoki mushrooms
1 tablespoon (15ml) mirin
Salt and pepper, to taste
Canola oil, for frying
8 sheets of spring roll wrappers
Method:
Heat a large wok over medium-high heat, and add canola oil.
Add garlic, ginger, carrots, shrimp, mushrooms and green onions.
Cook for 4-5 minutes, or until shrimp have turned pink.
Remove from heat, and place shrimp mixture in the refrigerator to cool.
Lay spring roll wrappers out 2 at a time.
Place a proper amount of shrimp mixture over the first half of the spring roll wrapper.
Fold left and right edges over the shrimp mixture, and the roll the spring roll from front to back.
Repeat this process until all shrimp mix has been used.
Heat frying oil to 375oF (190oF), and fry spring rolls for 4-5 minutes.
Remove from oil, and place on a paper towel to drain any excess liquid.
Serve with dipping sauce.
Dipping Sauce
Ingredients:
½ cup (120ml) store bought plum sauce
1 teaspoon (5ml) Chinese 5 spice
1 teaspoon (5ml) fresh ginger, peeled and grated
1 tablespoon (15ml) yellow mustard
1 teaspoon (5ml) dried chili flakes
Method:
In a medium sized bowl, mix all ingredients together.