Sweet and Sour Shrimp Spring Rolls

• 3 green onions, chopped
• 13 cup bean sprouts, coarsely choopped or in tact
• 1 cup cooked shrimp, chopped
• 2 garlic cloves, minced
• 1 teaspoon ginger, crushed
• 12 teaspoon vinegar
• 12 tablespoon soy sauce
• liquid from 1 14 oz can crushed pineapple
• 2 tablespoons of bangkok chili sauce
• 0.75 (14 ounce) can crushed pineapple
• 6 -8 egg roll wraps
• oil (for deep frying)

1. Saute garlic and ginger until fragrant.
2. Add green onions and bean sprouts and saute for 1-2 minutes.
3. Add all the liquids and simmer on med-low heat for about 5 minutes.
4. Add pineapple and simmer until liquid is reduced.
5. The filling should resemble a paste with very little liquid.
6. Add shrimp and heat through so flavours combine.
7. Let cool for a few minutes.
8. Wrap in egg roll wrappers (instructions are usually on the package).
9. Deep fry spring rolls for 1-2 minutes until golden brown.

green onions, bean sprouts, shrimp, garlic, ginger, vinegar, soy sauce, liquid from, chili sauce, pineapple, egg roll wraps, oil

Taken from www.food.com/recipe/sweet-and-sour-shrimp-spring-rolls-353763 (may not work)