Shrimp and Ground Chicken Spring Rolls

• 12 Black tiger shrimp
• 200 grams Ground chicken
• 110 grams Hanpen
• 10 leaves Shiso leaves
• 10 Spring roll wrappers
• 1 dash of each Sake, salt
• 2 tsp soy sauce
• 1 tsp Sesame oil
• 1 as necessary Flour dissolved in water

1. Peel the prawns, devein, wash in salt water, and sprinkle with sake.
2. Put the hanpen into a plastic bag and rub thoroughly.
3. Punch with your fists and palms to crush the cakes.
4. Mince the prawns from step 1 using a knife.
5. In a bowl, mix the shrimp, ground chicken, hanpen, salt, soy sauce and sesame oil.
6. Cut the shiso leaves in half.
7. Cut the spring roll skins diagonally to make two triangles.
8. Place the shiso leave onto the triangular skin, leaving space at the bottom and place the filling on top.
9. Tuck both corners in.
10. Wrap loosely and seal using flour water (don't roll it tightly as the filling will expand when frying).
11. Deep fry slowly until done!

shrimp, ground chicken, hanpen, leaves, spring roll wrappers, salt, soy sauce, sesame oil, flour

Taken from cookpad.com/us/recipes/145574-shrimp-and-ground-chicken-spring-rolls (may not work)