Shrimp Spring Rolls

Crispy, savoury spring rolls with a colourful shrimp filling.

• Ready In: 1 hr 30 mins
• Yields: 18 spring rolls

Ingredients

• 2  tablespoons water
• 1  tablespoon all-purpose flour
• 9  egg roll wraps (8 1/2 inch, 21 cm, square)
•  peanut oil or   other  cooking oil, for deep-frying

• FILLING

• 8  ounces raw shrimp, peeled,deveined,blotted dry and finely chopped
• 1  tablespoon  finely grated carrot
• 1  tablespoon  finely chopped green onion (or cilantro)
• 2  teaspoons low sodium soy sauce
• 2  teaspoons cornstarch
• 1  teaspoon sesame seeds, toasted (see Note)
• 1⁄2 teaspoon  finely grated peeled gingerroot
• 1⁄2 teaspoon  minced garlic (optional)
• 1⁄2 teaspoon granulated sugar

Directions

1. Filling: Mix 9 ingredients in small bowl.
2. Set aside.
3. Stir water into flour in small cup until smooth.
4. Cut each wrapper in half into 2 rectangles.
5. Keep wrappers covered with damp cloth to prevent drying out.
6. Brush all four edges of 1 rectangle with flour paste.
7. Place 2 tsp (10 mL) of filling across centre of 1 one short end.
8. Roll up, tucking in sides to enclose filling, into small finger-sized cylinders.
9. Hint: tuck in sides before rolling (or tuck sides half-way through rolling) to ensure enclosure of filling.
10. Repeat with remaining filling and rectangles.
11. Deep-fry spring rolls, in 3 batches, in hot 375 degree F (190 degree C) peanut oil for about 3 minutes, turning often, until crisp and golden.
12. Remove to paper towels to drain.
13. Note: to toast sesame seeds, place in single layer in ungreased shallow pan.
14. Bake in 350 degree F (175 degree C) oven for 5 to 10 minutes, stirring or shaking often, until desired doneness.