Ajeen Spring Roll

• 2 ounces cellophane noodles
• 1 tablespoon olive oil
• 2 minced garlic cloves
• 2 ounces shrimp, chopped
• 2 ounces beef, dice
• 2 12 ounces zucchini, julienne (skin)
• 3 scallions, sliced
• 2 ounces carrots, julienne
• 1 ounce squash, julienne
• 2 teaspoons oyster sauce
• 2 teaspoons chili sauce
• 1 12 teaspoons cornstarch
• 2 teaspoons water
• 32 rice paper sheets

1. Soak the noodles in boiling water for 5 minutes.
2. Drain and cut into 1 to 2 pieces.
3. Heat the oil and stir-fry the garlic for a few seconds.
4. Add the shrimp and beef and stir-fry breaking up any clumps.
5. Add the carrots, scallions, zucchini, squash, oyster sauce and sambol oelek.
6. Mix the cornstarch and water in a small bowl.
7. Moisten the wraps a few at a time in hot water.
8. Lay out on a damp towel.
9. Place approximately 2 tbsp of the filling in the centre of each wrapper.
10. Fold the sides toward the middle and roll in a cigar shape.
11. Brush the edge with cornstarch mixture to seal.
12. Deep-fat fry at 325F until hot and crispy.
13. Drain and serve with nuoc cham sauce.

noodles, olive oil, garlic, shrimp, beef, zucchini, scallions, carrots, julienne, oyster sauce, chili sauce, cornstarch, water, rice

Taken from www.food.com/recipe/ajeen-spring-roll-349046 (may not work)