Fried Shrimp Dumplings

• 1 large dried tree ear mushroom or 2 dried shiitake mushroom caps
• 1 pound medium shrimp
• 1 medium carrot, coarsely chopped
• 1 small onion, coarsely chopped
• 1 1/2 tablespoons fish sauce (nuoc mam)
• 1/4 teaspoon Asian sesame oil
• 1/4 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 10 spring roll wrappers or 40 wonton wrappers
• 1 large egg, lightly beaten
• 2 cups vegetable oil, for frying
• Nuoc Cham

1. In a small bowl, cover the dried mushroom with hot water and let stand until softened, about 5 minutes.
2. Drain and coarsely chop the mushroom.
3. Peel and devein the shrimp, reserving 20 with their tails.
4. Coarsely chop the remaining shrimp.
5. In a food processor, finely chop the carrot.
6. Add the onion and mushroom and finely chop.
7. Add the chopped shrimp, fish sauce, oil, salt and pepper; process just until blended.
8. If using spring roll wrappers, cut them in half diagonally to form 2 triangles.
9. Lay 2 of the triangles on a work surface with the long side facing down; keep the remaining wrappers covered with a damp towel.
10. Place a whole shrimp in the center of each wrapper with the tail sticking up beyond the tip of the triangle.
11. Spread 1 scant tablespoon of the chopped filling over each shrimp and brush the edges of the wrappers with a little beaten egg.
12. Fold the longest side of each wrapper up and over the shrimp, wrapping the ends tightly around it.
13. If using wonton wrappers, lay one on a work surface and brush the edges with egg.
14. Set a shrimp in the center, with the tail sticking out of the wrapper.
15. Spread with 1 tablespoon of the filling and cover with another wrapper.
16. Repeat with the remaining wrappers, shrimp and filling.
17. In a heavy saucepan, heat the vegetable oil to 350 over moderately high heat.
18. Fry 3 or 4 dumplings at a time, turning once, until golden brown and crisp, 4 to 5 minutes.
19. If necessary, lower the heat so that the oil won't smoke.
20. Drain the dumplings briefly on paper towels, then transfer to a platter and keep warm.
21. Serve with a bowl of Nuoc Cham.

mushroom, shrimp, carrot, onion, fish sauce, asian sesame oil, salt, freshly ground pepper, spring roll wrappers, egg, vegetable oil

Taken from www.foodandwine.com/recipes/fried-shrimp-dumplings (may not work)