The Prawn Spring Rolls

Ingredients:

2 lbs. - 16/20 Ocean Garden® Mexican White Shrimp-Peeled and deveined, tail off

1 egg

1 Tbsp. - minced fresh ginger

1 tsp. - sesame oil

½ cup - green onions, sliced 1/8 inch thick

¼ cup - chopped cilantro

salt and pepper to taste

¼ cup - daikon sprouts (white radish sprouts)

16 to 20 lumpia wrappers

1 egg beaten with ¼ cup water (egg wash)

Canola oil for frying

Sweet Thai Chili Aoili

2 - egg yolks

2 Tbsp. - Sweet Thai Chili Sauce

1 ½ cup - Canola oil

1 Tbsp. lemon juice

Salt and pepper to taste

Instructions:

Filling--Combine shrimp, egg, ginger, and sesame seed oil in food processor, pulse to chop ingredients. Do not puree. Transfer to mixing bowl and fold in green onions, daikon sprouts, and cilantro.

Rolling rolls--Place lumpia wrapper on work surface. Place about 2 Tbsp. of shrimp mixture closest to you. Fold corner nearest you over mixture. Brush edges with egg wash and fold towards middle. Then roll up a tight as you can ¼ to 1/8 inch diameter. Brush ends with egg wash and let sit. Once rolled, place seam side down to seal.

Cooking and Presentation--Fill a fryer or heavy pot 1/3 full of oil and heat oil over high heat to 350 degrees. Add half of rolls and fry to golden brown. Remove and drain on paper towels. Repeat with remaining rolls. Stand rolls in tall glass or cut diagonally and stack on small rectangular sushi plate. Garnish with onion brushes and serve with dipping sauce.

Source : http://www.aboutseafood.com/recipe/prawn-spring-rolls