Recipe preparation:
Fry sliced onion, grated carrot, cut into strips cabbage and bean sprouts in mix of regular oil and sesame oil with salt and garlic.
Add soy (or teriyaki) sauce, chopped shrimp and sugar and fry for another 5 minutes stirring constantly. Remove from heat.
Taking one spring roll wrapper at a time, place some of the filling in the middle of wrapper. Fold one corner of wrapper over mixture, then fold the side corners over as well and roll. Repeat until all filling and wrappers are finished.
Fry the spring rolls in a pan with generous amount of oil over medium-high heat or in a deep fryer until golden brown on all sides. When taking them out of the fryer place on a paper towel covered plate to absorb the excess oil. Before serving remove the paper towel.
Serve with plum sauce for dipping.
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