LaCook - Spring Roll

10 Servings

Directions:

	1.	Finely chop shrimp. Combine shrimp and sauce (see Sauce to Marinade Shrimp) in a bowl. Mix well; set aside let marinade for 15 minutes.
	2.	Finely chop bamboo, carrot, cabbage, onion, and celery. Add 1/2 tablespoon water and sauce (see Sauce for Vegetable). Mix well. Set aside.

	3.	Heat 1 teaspoon oil to very hot in fry pan, stir-fry green onion for 20 seconds, pour in marinated shrimp, add all the ingredients from step 2. Stir-fry for 2 minutes. Set aside to cool down for next step.
	4.	Fold wrapper and make rolls as shown in video. Each roll is about 4 inches long.

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What you'll need:

	Filling:
	4	oz. shrimp*
	4	oz. bamboo shoot
	3½	oz. carrot
	2½	oz. cabbage**
	1½	oz. onion
	1	oz. Chinese celery (optional)
	½	teaspoon finely chopped green onion
	Sauce to Marinade Shrimp:
	½	teaspoon salt
	¼	teaspoon black pepper
	2	teaspoons cornstarch
	1	teaspoon white wine
	Sauce for Vegetable:
	¾	teaspoon sugar
	¾	teaspoon sesame oil
	1	teaspoon salt
	2	teaspoons cornstarch

Wrapper - Spring Roll Sheets:
	1	pack (about 25 sheets)
Deep Fry:
	1	cup corn oil

Directions: (continued)

Heat 1 cup corn oil to about 350° F in skillet, deep fry rolls in oil over medium heat for 3 minutes or until golden brown as shown in video. Sample one roll to ensure filling is completely cooked. Remove from oil.

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Serve warm. 10 servings.

*May substitute shrimp with pork.
**May substitute with Cabbage Napa.

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