If the spring roll wrappers are very thin, you may need to use two together.
ingredients
makes 24
1 tablespoon oil
2 cloves garlic, crushed
1 tablespoon grated fresh ginger
2 scallions, chopped
1 pound raw shrimps, peeled and chopped
1/2 teaspoon fish sauce
1/2 teaspoon sugar
1 tablespoon lemon juice
2 tablespoons chopped fresh cilantro
6 large spring roll wrappers, cut into quarters
oil, for deep-frying
fresh chives, for serving
sweet chilli sauce, for serving
method
1. Heat the oil in a skillet, add the garlic and ginger and cook over low heat for 2 minutes. Add the scallion and cook for 2 minutes. Increase the heat to high, add the shrimps and stir-fry for 2 minutes, or until the colour just changes. Be careful not to overcook the shrimps or they will become tough once deep-fried.
2. Add the fish sauce, sugar, lemon juice and cilantro to the pan. Toss with the shrimps for 1 minute. Remove from the heat; cool slightly.
3. Divide the cooled mixture into 24 portions. Place one portion in the centre of each piece of spring roll wrapper. Brush the edges with water and fold to form a parcel.
4. Fill a deep heavy-based pan one third full of oil. Heat the oil to 180°C (350°F). The oil is hot enough when a cube of bread dropped into the oil turns golden brown in 15 seconds. Deep-fry the parcels one at a time, holding them with tongs for the first few seconds to keep them intact. Cook until golden brown. Drain on crumpled paper towels. Tie with lengths of chives. Serve with sweet chilli sauce.
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