Shrimp And Vegetable Spring Rolls

Recipe Ingredients

1		Squash
1		Zucchini
1		Carrot
1/2		Cabbage
2 tablespoons	30ml	Sesame oil
2 teaspoons	10ml	Fish sauce
2 teaspoons	10ml	Rice vinegar
2 teaspoons	10ml	Chili paste
		Salt and pepper
2		Water
1/2		Onion - chopped
1		Celery - chopped
1		Carrot - chopped
		Peppercorns
1		Bay leaf
8		Shrimp - peeled and cleaned
		Rice spring roll skins
1		Egg - beaten
		Vegetable oil for frying
		Sweet and Sour Sauce
1/2 cup	99g / 3.5oz	Sugar
3/4 cup	177ml	Rice vinegar
1 tablespoon	15ml	Fish sauce
1/2 teaspoon	2.5ml	Minced garlic
1 teaspoon	5ml	Chili paste

Recipe Instructions

Julienne the squash, zucchini, carrot and cabbage. In large skillet heat sesame oil and add squash, the julienne carrot, cabbage, fish sauce, rice vinegar and chili paste. Saute until vegetables are tender. Add salt and pepper to taste. Cool vegetable mixture and strain off liquid. In large pot place water, onion, celery, chopped carrot, peppercorns and bay leaf. Bring to a boil. Place shrimp on skewers and poach in water until they begin to turn pink. Remove and refresh in ice water.

On a clean surface lay out spring roll skins so that one corner is pointing towards you. Add about 1 tablespoon vegetable mixture to each one, forming a line diagonally from one corner to another. Lay on one shrimp and pull one corner across to cover. Fold in the two other corners to encase the filling. Seal with a few dabs of egg wash. In large skillet heat oil to 350F. Fry spring rolls until golden, about 3 to 4 minutes.

In pot combine all ingredients. Simmer over a medium heat, stirring occasionally to let thicken. Let cool. Serve with spring rolls.

CHEF DU JOUR, DON PINTABONA, SHOW #DJ9106

Source:
Possum Kingdom Lake Cookbook

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