Shrimp Spring Rolls

READY IN: 1hr 30mins




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