Ingredients
Prawn spring rolls:
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24 shrimp (size 21-25), raw and cut into 2 pieces each
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3 cloves garlic, chopped
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2 tablespoons (30 milliliters) ginger, peeled and grated
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1 cup (240 milliliters) carrots, julienned
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1/2 cup (120 milliliters) green onions, chopped
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1/2 cup (120 milliliters) enoki mushrooms
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1 tablespoon (15 milliliters) mirin
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Salt and pepper, to taste
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Canola oil, for frying
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8 sheets of spring roll wrappers
Dipping sauce:
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1/2 cup (120 milliliters) store bought plum sauce
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1 teaspoon (5 milliliters) Chinese 5 spice
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1 teaspoon (5 milliliters) fresh ginger, peeled and grated
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1 tablespoon (15 milliliters) yellow mustard
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1 teaspoon (5 milliliters) dried chili flakes
Directions
Prawn spring rolls:
- Heat a large wok over medium-high heat, and add canola oil.
- Add garlic, ginger, carrots, shrimp, mushrooms and green onions.
- Cook for four to five minutes, or until shrimp have turned pink.
- Remove from heat, and place shrimp mixture in the refrigerator to cool.
- Lay spring roll wrappers out two 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 375F (190F), and fry spring rolls for four to five minutes.
- Remove from oil, and place on a paper towel to drain any excess liquid.
- Serve with dipping sauce.
Dipping sauce:
- In a medium sized bowl, mix all ingredients together.
