Baked Spring Rolls

Ingredients

• 8 spring roll wrappers (frozen, 21 x 21 cm each)
• 200 g peeled shrimp
• 100 g bean sprouts
• 2 scallions
• 1 clove garlic
• 2 tbsp soy oil
• 3 tbsp Soy sauce
• white pepper
• 750 ml oil for frying

Instructions

1. 1.

   Let the wrapper sheets thaw under a cloth. Rinse and drain the shrimp. Rinse and drain the bean sprouts. Wash, trim, and slice the scallions into very fine rings. Peel and mince the garlic.

2. 2.

   Heat the soy oil in a wok. Briefly sauté the scallions and garlic. Add the shrimp, season with soy sauce and pepper, and stir-fry for ½ minute. Let cool.

3. 3.

   Spread the filling onto the wrapper sheets. Roll up the sheets, folding the sides inward. Moisten the edges with water and press firmly to seal.

4. 4.

   Heat oil for frying in a wok. Fry the spring rolls in batches until golden brown all around. Remove finished rolls with a slotted spoon and drain on kitchen paper.