Crispy Shrimp Spring Rolls

Yield: 24 spring rolls
Prep Time: 40 minutes
Cook Time: 20 minutes

Ingredients:

• 2 Tbsp. oyster sauce
• 1 Tbsp. soy sauce
• 2 tsp. sesame oil
• 2 tsp. sugar
• 1/2 tsp. salt
• 2 tsp. garlic, finely chopped
• 1 bunch green onions
• 2 celery stalks
• 2 medium carrots
• 1 (3.5oz) package shitake mushrooms, stems removed
• 12oz medium shrimp, coarsely chopped
• 2 Tbsp. peanut oil for stir-frying
• 4 cups peanut oil for deep-frying spring rolls
• 1/2 package wonton wrappers
• 1 egg, lightly beaten

Directions:

1. Stir together oyster sauce, soy sauce, sesame oil, sugar, and salt.
2. Finely chop garlic, green onions, celery, carrots, and mushrooms.
3. Heat 2 Tbsp. peanut oil on medium-high heat until hot but not smoking.
4. Add garlic and green onions and stir-fry for 1 minute.
5. Add celery, carrots, and mushrooms.  Stir-fry for 6 minutes.
6. Add shrimp and stir-fry for 1 minute.
7. Transfer to bowl and allow mixture to cool before filling wontons.
8. Lay the wonton to look like a diamond in front of you.
9. Place 2 tsp. filling mixture and spread out to form a line in the bottom third of wonton wrapper.
10. Fold in sides of wrapper.
11. Fold bottom side up over filling and begin to roll tightly.
12. Brush egg wash over very tip of wonton wrapper and finish rolling to completely seal.
13. Heat 4 cups peanut oil to medium-high heat and fry rolled spring rolls for 3-4 minutes until browned on all sides.
14. Serve immediately.

Step-by-Step Instruction:  “How to Fold a Spring Roll”

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