Yield: 48 servings
|½ pounds||Raw shrimp; peeled, de-veined,|
|\N \N||And roughly chopped|
|½ cup||Bok choy; chopped|
|½ teaspoon||Dried chili pepper flakes|
|2 tablespoons||Vegetable oil|
|2 tablespoons||Sesame oil|
|2 tablespoons||Low sodium soy sauce|
|3 tablespoons||Rice wine vinegar|
|½ teaspoon||Freshly-ground black pepper|
|1 pack||Egg roll wrappers -; (1 lb)|
|½ cup||Peanut oil; for frying|
|\N \N||=== DIPPING SAUCE ===|
|¼ cup||Warm honey|
|2 tablespoons||Soy sauce|
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.
Recipe Source: MICHAELS PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1B32 broadcast 12-08-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.