Shrimp Spring Rolls

• 2 tablespoons water
• 1 tablespoon all-purpose flour
• 9 egg roll wraps (8 1/2 inch, 21 cm, square)
• peanut oil or other cooking oil, for deep-frying
• FILLING
• 8 ounces raw shrimp, peeled,deveined,blotted dry and finely chopped
• 1 tablespoon finely grated carrot
• 1 tablespoon finely chopped green onion (or cilantro)
• 2 teaspoons low sodium soy sauce
• 2 teaspoons cornstarch
• 1 teaspoon sesame seeds, toasted (see Note)
• 1/2 teaspoon finely grated peeled gingerroot
• 1/2 teaspoon minced garlic (optional)
• 1/2 teaspoon granulated sugar

1. Filling: Mix 9 ingredients in small bowl.
2. Set aside.
3. Stir water into flour in small cup until smooth.
4. Cut each wrapper in half into 2 rectangles.
5. Keep wrappers covered with damp cloth to prevent drying out.
6. Brush all four edges of 1 rectangle with flour paste.
7. Place 2 tsp (10 mL) of filling across centre of 1 one short end.
8. Roll up, tucking in sides to enclose filling, into small finger-sized cylinders.
9. Hint: tuck in sides before rolling (or tuck sides half-way through rolling) to ensure enclosure of filling.
10. Repeat with remaining filling and rectangles.
11. Deep-fry spring rolls, in 3 batches, in hot 375 degree F (190 degree C) peanut oil for about 3 minutes, turning often, until crisp and golden.
12. Remove to paper towels to drain.
13. Note: to toast sesame seeds, place in single layer in ungreased shallow pan.
14. Bake in 350 degree F (175 degree C) oven for 5 to 10 minutes, stirring or shaking often, until desired doneness.

water, flour, egg roll wraps, peanut oil, filling, shrimp, carrot, green onion, soy sauce, cornstarch, sesame seeds, gingerroot, garlic, granulated sugar

Taken from www.food.com/recipe/shrimp-spring-rolls-71329 (may not work)