Shrimp Spring Rolls

Who would ever refuse to try these shrimp spring rolls when they look so delicate and delicious right in front of you?  Crisp on the outside and freshness on the inside make good harmony.  Adding a little sweet mayo dipping sauce to the side,  these shrimp spring rolls will definitely go perfectly on your table.  There are so many ways of making these shrimp spring rolls.  As the name said SHRIMP spring rolls, I would only focus on the main ingredient which is shrimp, of course.  I love shrimp and I am never tired of eating them.  In this recipe, I didn't add any meat to it.  Putting too many ingredients in these shrimp spring rolls would dilute the taste of the shrimp which I don't want to see that happen.  So just adding something that has a crunchy texture to go along would be enough.  I hope I am not bias as I am a big fan of shrimp.  When you buy shrimp, make sure they are fresh.  Otherwise, this little appetizer is going to be ruined.  

Ingredients

Shrimp spring rolls

10 oz shrimp - peeled and deveined

16 spring roll wrappers - 4"X 4"

1/4 cup shredded cucumber or asparagus

Pinch of salt and pepper

3 cups oil for frying

1 egg for sealing the wrappers

Dipping sauce

5 tablespoons mayonnaise

2 teaspoons condensed milk

Mix well.

Peeled and deveined

Put the shrimp inside a freezer bag or a sandwich bag
and pound gently with a meat mallet

Place the wrapper diagonally with a corner facing you.

Put the shrimp paste near the front corner of the wrapper 

with the cucumber on top

Fold the front corner up, and then fold both sides up.
Roll it up until almost at the end

Brush some egg liquid on the other corner and seal the spring roll

Directions

1. Dry the shrimp thoroughly.
2. Grease the inside of a freezer bag or a sandwich bag so that the shrimp paste won't stick to the inside surface.  
3. Put the shrimp inside the bag, seal but leave a small gap open,
   so the air inside the bag can come out.  
4. Pound the shrimp gently with a meat mallet until paste is formed. (Too much force can break the bag)
5. Remove the shrimp paste from the bag and put it in a bowl.
6. Add a pinch of salt and paper.  Mix well.
7. Place the wrapper diagonally with a corner facing you.
8. Place a spoonful of the shrimp paste near the front end of the wrapper and fold it up. (See pictures)
9. Brush some egg liquid on the other corner and seal the spring roll.
10. Continue until all the shrimp spring rolls are wrapped.
11. Heat oil in a pot over medium heat.
12. Place the shrimp spring rolls in the oil and fry until golden brown.
13. Remove from heat and drain on paper towels.
14. Serve with sweet mayo dipping sauce.

Makes approximately 16 rolls.