Kudos to the inventors of spring roll wrappers. The other day SS was around and we were craving spring rolls. Home made spring rolls, not the stuff fried in overused stale oil that some restaurants offer.
It is so disappointing to bite into a hot good looking spring roll and then taste all of the “things” that have had an affair with the oil used to make the roll. It is almost like discovering that the good looking man you have been dating is married. It is not as painful, but you get the gist? It is quite annoying.
Anyway so on this day, i was determined to make my own rolls. Thankfully the asian store in the area had frozen wrappers. The filling was made from scratch with ingredients we already had at home.
It turned out delicious, and did not even need a dipping sauce. We did not use a dipping sauce :). SS loved it, and requested that we make it again.
- 10 fresh jumbo shrimps (cleaned, shelled, and deveined)
- 10 leaves of taiwan basil
- 2 tbsp Slap Ya Mama seasoning.
- 1 tsp salt
- 3 small baby carrots (grated)
- 1 tsp ground ginger
- Oil for frying
- 6 spring roll wrappers
- Put the shrimps and basil in the food processor and blend until shrimps are completely minced.
- Put shrimp mixture in a bowl and all all the spices and seasoning.
- Add carrots and mix properly.
- Heat oil for frying.
- Assemble wrappers.
- Following instructions on the wrapper box, fill each wrapper with shrimp filling, seal and them fry.
- Fry until each side is golden.
- Remove from oil, and place in a paper-towel lined tray to drain.
- To bake, after sealing wrappers, place them in baking sheet, spray with PAM, place sheet in a 450 degree oven and bake for 15 minutes or until wrapper is crispy.
The baked version was good too but not quite as great as the fried.
We enjoyed both tremendously!
Oya Come Chop 🙂
Enjoyment of life!!!! I want!!!!!