Shrimp and Vegetable Spring Rolls Recipe
by Chef Boy Logro
Ingredients:
8 pieces Shrimp
Sesame oil
1 small Carrot (Julienne)
1/2 pc Cucumber (julienne)
1 pinch Celery leaves
4 pieces Scallions
1 AvocadoFresh mint or fresh basil
8 rounds Rice paper wrappers or lumpia wrappers
1 liter oil for frying
Dipping sauce:
1 cup Soy sauce
½ cup Fresh mint
½ tsp Chopped garlic
½ tsp Lemon juice
couple of drops Sesame oil
½ cup Water
Instructions:
1. Sauté the shrimp split in half in vegetable oil and sesame oil.
2. Dip the rice wrappers in hot water until soft then place them on a wet rag and arrange on top the julienne of vegetables and the sautéed shrimps.
3. Roll and reserve until service time. Then deep fry until golden brown.
4. Make the dipping sauce by combining all the ingredients together. Let it sit a few minutes before using it for dipping the spring rolls.
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