Shrimp Spring Rolls With Chile Sauce
- 1 cup sweet chili sauce (like Mae Ploy)
- 1 tablespoon fish sauce
- 1 tablespoon fresh lime juice
- 1 tablespoon chopped cilantro
- 1 serrano chili, seeded and minced
- 1 14 lbs medium raw shrimp, peeled and deveined
- 12 cup chopped cilantro
- 12 teaspoon salt
- 1 cup mung bean sprouts, coarsely chopped
- 15 (10 inch) egg roll wraps, each cut into 4 even squares
- 2 cups vegetable oil, for frying
- To make the chile sauce:.
- Stir chile sauce, fish sauce, lime juice, and serrano chile in bowl.
- Cover and refrigerate until needed.
- To make spring rolls:.
- Combine shrimp, cilantro, and salt in food processor.
- Pulse until mixture is chopped to 1/2-inch pieces, about 8 pulses.
- Pour into large bowl; stir in bean spouts.
- Lay an egg roll wrapper square on work surface with a point facing you.
- Keep remaining wrappers covered with plastic wrap.
- Arrange rounded teaspoon of shrimp filling across center of wrapper.
- Fold up the point end to cover filling, and fold in the pointed sides to enclose the filling.
- Roll wrapper around filling as tightly as possible.
- Dip a finger in some water and run it along the open pointed end and sides of wrapper Continue to roll tightly and seal the egg roll.
- Transfer roll, seam side down, to parchment-lined baking sheet.
- Continue with remaining filling and wrappers.
- Heat 2 inches oil in a heavy, deep saucepan over medium-high heat until hot (360 degrees on a deep-fry thermometer).
- Fry 4 or 5 spring rolls until deep golden, about 1 minute, and turn to fry the other side, 1 minute more.
- (Cut one open to make sure shrimp are cooked.)
- Transfer to paper towels to drain.
- Fry remaining rolls in same manner.
- Serve hot with chile sauce.
sweet chili sauce, fish sauce, lime juice, cilantro, serrano chili, shrimp, cilantro, salt, bean sprouts, egg roll wraps, vegetable oil
Taken from www.food.com/recipe/shrimp-spring-rolls-with-chile-sauce-518543 (may not work)