Shrimp Spring Rolls with Smoked Paprika Plum Sauce

Ease of Preparation: Medium

Yield: 12 rolls

Ingredients:

Smoked Paprika Plum Sauce:

• 1 cup (240 ml) prepared plum jam
• 1 tablespoon (15 ml) white wine vinegar
• 2 teaspoons (10 ml) smoked paprika
• ⅓ cup (80 ml) water

Spring Rolls:

• 1 egg
• 1 tablespoon (15 ml) fish sauce
• ½ teaspoon (2.5 ml) pepper
• ¼ teaspoon (1.25 ml) salt
• 1 tablespoon (15 ml) sweet paprika
• 2 garlic cloves, minced
• 2 scallions, chopped
• ¾ cup (180 ml) ground pork
• ¾ cup (180 ml) shrimp, peeled and minced
• 1 small carrot, shredded
• 1 ounce (28 g) dry mung bean noodles (glass noodles), soaked in water
• 12 rice paper wrappers
• Vegetable oil, for frying
• Smoked Paprika Plum Sauce

Method:

For the Smoked Paprika Plum Sauce:

In a small saucepan, combine the plum jam, vinegar, smoked paprika, and water. Bring to a boil over low heat.

Cook for about 2 minutes, stirring constantly.

Remove the pan from the heat and blend the mixture with an immersion blender until smooth.

Cool the sauce to room temperature, then refrigerate until needed.

For the Spring Rolls:

Crack egg into a large bowl. Add fish sauce, pepper, salt, sweet paprika, garlic, and scallions, and mix well.

Add ground pork and minced shrimp. Mix well to combine.

Add carrot, and soaked noodles, and mix.

Fill a large pie plate or flat-bottomed bowl halfway with room-temperature water.

Add one rice paper wrapper and allow to soften in water.

Remove from water onto clean work surface or cutting board.

Spoon some filling onto the front third of the wrapper, leaving 1-2 inches (2.5-5 cm) to the left and right of the filling. Roll over once. Fold left and right side of the wrapper in. Roll again until you get to the end of the rice wrapper.

Repeat until filling is used up.

In a large pot, heat oil to 350 F (175 C). Fry rolls in batches of 2-3 until crisp, about 4-5 minutes per batch.

Drain on paper towels.

Serve with Smoked Paprika Plum Sauce.