Shrimp Filled Spring Rolls

Recipe Ingredients

1/2 lb	227g / 8oz	Raw shrimp - peeled, de-veined,
		And roughly chopped
1/2 cup	73g / 2.6oz	Bok choy - chopped
1/2 teaspoon	2.5ml	Dried chili pepper flakes
2 tablespoons	30ml	Vegetable oil
2 tablespoons	30ml	Sesame oil
2 tablespoons	30ml	Low sodium soy sauce
3 tablespoons	45ml	Rice wine vinegar
2 tablespoons	30ml	Sugar
3 tablespoons	45ml	Cornstarch
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1		Egg roll wrappers - (1 lb)
1/2 cup	118ml	Water
1/2 cup	118ml	Peanut oil - for frying
		Dipping Sauce
1/4 cup	59ml	Warm honey
2 tablespoons	30ml	Soy sauce

Recipe Instructions

Place all of the ingredients into the bowl of a food processor and pulse rapidly to a very coarse texture. Do not make too soft or pasty.

Lay out the egg roll wrappers and cut into 4 equal squares. Brush a square of wrapper with some water, place a dollop of the shrimp mixture in the center and roll the sides of the wrapper inwards to enclose the filling. Rolling away from yourself, roll up the wrapper into a cigar shape and enclose the filling completely. Seal the ends with some of the water. Continue to finish filling the wrappers and refrigerate them several hours to firm them before cooking.

Heat the oil in a deep skillet to 345 degrees. Fry the spring rolls, in batches, until crisp.

In a bowl, combine the ingredients of the dipping sauce and serve with the spring rolls.

This recipe yields 48 to 60 miniature spring rolls.

Source:
MICHAEL'S PLACE with Michael Lomonaco - From the TV FOOD NETWORK - (Show # ML-1B32 broadcast 12-08-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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