Spring Rolls with Shrimp

Ingredients

• 2 carrots
• 100 g Sugar snap peas
• 4 Spring Onions
• 2 cm fresh ginger
• 1 Garlic clove
• 1 chili pepper
• 8 large shrimp (prepped peeled and deveined)
• 2 tbsp sesame oil
• 80 g bean sprouts
• 2 tbsp Light soy sauce
• 2 tbsp fish sauce
• Salt
• pepper (ground)
• 12 sheets spring roll wrappers (frozen) (21.5 x 21.5 cm)
• 1 Egg white
• neutral oil for frying

Instructions

1. 1.

   First wash, peel and trim all vegetables. Cut carrots into about 4 cm pieces, then slice, then cut into thin strips or sticks. Slice sugar snap peas crosswise or lengthwise into strips. Slice spring onions into fine rings.

2. 2.

   Finely chop ginger and garlic. Halve the chili pepper, remove seeds and finely chop. Cut the peeled shrimp into small pieces.

3. 3.

   Stir-fry carrots and sugar snap peas in hot oil in a wok for about 1 minute. Add spring onions, chili, garlic and ginger and stir for another minute. Everything should still have some bite.

4. 4.

   Turn off heat or remove from flame and season with soy sauce and a little fish sauce. Finally fold in shrimp and bean sprouts and season with salt and pepper. Mix well and let cool slightly before filling.

5. 5.

   Place one wrapper on the work surface and put about 2 tbsp of the shrimp-vegetable mixture at the lower edge. Brush the two upper edges with beaten egg white. Fold the lower corner over the filling, then fold in the sides. Roll from bottom to top and press the end lightly.

6. 6.

   Heat enough oil in a wok (about 170°C) for frying so that the spring rolls can float and cook evenly.

7. 7.

   Fry portions of the rolls in hot oil for about 4 minutes on all sides, turning regularly until golden brown.

8. 8.

   Remove, drain on paper towels and serve with dipping sauces as desired.