Shrimp Spring Rolls

• frozen shrimp, thawed, peeled and deveined↗1 lb
• (227 ml) can water chestnuts, drained and chopped1 1
• green onion, minced↗1 1
• cup cilantro, chopped↗1⁄4 1⁄4
• teaspoon fresh ginger, finely grated↗1⁄2 1⁄2
• teaspoon salt↗1⁄2 1⁄2
• pinch white pepper1 1
• square spring roll wrappers (15 cm)↗16 16
• egg, beaten↗1 1
• vegetabie oil, for frying↗
• Dipping Sauce
• tablespoons rice vinegar, 3↗3 3
• tablespoons water, 2↗2 2
• tablespoon fresh ginger, julienned↗1 1
• teaspoons granulated sugar↗2 2
• teaspoon hot red pepper, minced seeded↗1⁄2
• pinch salt↗1

Step-by-step instructions

1. 1

   Dipping Sauce: In small bowl, stir together vinegar, water, ginger, sugar, hot pepper and salt until sugar is dissolved. Set aside.

2. 2

   On cutting board, cover shrimp with plastic wrap and, using bottom of saucepan, smash until flattened and broken up; transfer to bowl. Add water chestnuts, onion, cilantro, ginger, salt and pepper; mix well.

3. 3

   Lay 1 spring roll wrapper on work surface with point up; shape 2 tbsp shrimp mixture into 3-inch (8 cm)long log across bottom third of wrapper. Roll up, folding in sides, until only 1-inch (2.5 cm) triangle of wrapper remains. Lightly coat triangle with egg; roll up. Repeat with remaining filling and wrappers. (Make-ahead: Refrigerate for up to 2 hours.).

4. 4

   In heavy-bottomed skillet, heat 1/2 inch (1 cm) oil over medium-high heat just until ripples appear; reduce heat to medium. Skimming oil between batches, fry spring rolls, turning and increasing heat if necessary, until golden and filling is pink in centre, 3 to 4 minutes per batch. Drain on paper towel–lined plate. Serve with Dipping Sauce.