Monday, February 25, 2013

Shrimp Spring Roll

Shrimp Spring Roll
My own original recipe.
Prep Time: 20 minutes / Cook Time 20 minutes


10 jumbo shrimps
2 tbsp grated lemongrass
1 teaspoon pepper powder
1 1/2 teaspoon garlic powder
Pinch of salt
Vegetable oil to fry
Spring roll (Egg roll) skin
1 egg yolk to brush or use regular water


Peel and clean the shrimp with the tail on, then make a tiny cut around the stomach, the back and the two sides to make the shrimp straight.  Dry the shrimp and marinate with pepper powder, garlic powder, and salt.  Then sprinkle with grated lemongrass.

In a clean cutting board, place one spring roll (egg roll) skin and put one marinated shrimp at the edge of the spring roll skin with the tail facing out as you see on the picture above.  Fold up the rest of the spring roll skin to cover the shrimp and roll it to the edge.  Brush the edge of the egg roll skin with egg yolk as a glue, do it until there is no more.

Fry the spring roll in hot oil over medium heat until golden and crisp.  When done, it should look like the picture above.  Serve with your favorite chili.


Post a Comment