Crystal Spring Rolls

• 1 bunch coriander, including roots
• 1 large clove garlic, cut into pieces
• 1/4 teaspoon coarsely ground black pepper
• 1 pound shelled, cleaned uncooked shrimp, cut into pieces
• 1 tablespoon fish sauce (nam pla)
• 1 cup packaged tempura mix
• 1 cup ice water
• 1 package spring roll skins
• Oil for frying, about 1 cup

1. With a food processor running, slowly add 2 teaspoons of the chopped coriander root, the garlic and pepper.
2. Process to a paste.
3. Add shrimp and fish sauce and process until shrimp is finely minced.
4. Combine tempura mix with ice water, stirring just enough to blend (there will be lumps.)
5. Cover spring roll skins with a damp towel.
6. Peel off two skins.
7. Using a brush, spread one skin with tempura batter; spread a thin layer of shrimp mixture over the tempura batter.
8. Arrange four or five sprigs of coriander leaves on top of shrimp mixture.
9. Top with second skin and brush top with tempura batter.
10. Heat about 2 tablespoons of oil in a skillet large enough to hold one package.
11. Place package in hot oil, tempura batter-side down.
12. Then brush top with tempura batter.
13. Brown package on both sides in oil; drain on absorbent paper.
14. Repeat, forming the stuffed pancakes and frying them until all the filling is used.
15. Cut each spring roll into six or eight pieces and serve while warm.

coriander, clove garlic, ground black pepper, shrimp, fish sauce, tempura mix, water, spring roll skins

Taken from cooking.nytimes.com/recipes/1949 (may not work)