Chinese New Year: Shrimp and Vegetable Spring Rolls Recipe

Directions

1. Heat the oil a wok or large skillet or wok over medium-high heat. Add the ginger and garlic and cook, stirring, until aromatic but not brown, about 30 seconds.

2. Add the cabbage and carrots and cook, stirring, until wilted, about 1 minute.

3. Add the shrimp, scallions, mirin, soy sauce, pinch of salt and pepper and cook, stirring, until the shrimp turn pink, about 2 minutes.

4. Remove from the heat and stir in the sesame oil. Let the mixture cool for 5 minutes. Fold in the bean sprouts. Leave to cool another 10 minutes, then chop the mixture evenly and set aside.

To assemble the spring rolls

1. Place 1 spring roll wrapper on your work surface with a point facing you, like a diamond shape. Put 1 tablespoon of the shrimp mixture in the center of the wrapper, and spread to make a 1 inch log. Fold the bottom of the wrapper over the filling, rolling tightly to keep the spring rolls firm. Fold the sides of the wrapper over the filling. Brush the top edge of the wrapper with the beaten egg. Roll up tightly, pressing to seal the edge. Set the finished rolls, seam side down, to one side while you repeat with the remaining wrappers and filling.

To fry the spring rolls

1. Fill a large heavy-bottomed pot or Dutch oven with 3 inches of oil. Heat the oil over medium-high heat to 375ºF (to test, add a cube of bread to the oil - it should sizzle and start to turn lightly golden after 20-30 seconds). Fry the spring rolls in batches, about 5 at a time, until lightly golden, about 2 minutes. Remove with a slotted spoon to a paper towel-lined plate. Keep the spring rolls warm on a rack in a 250°F oven while you continue frying the remaining spring rolls. Serve with soy sauce and chili sauce.