Who can say no to these fresh rolls stuffed with shrimp and mushrooms? They are so tasty that it is perfect for picnic and parties
Try to cook these at home because then you are able to enjoy these highly flavored shrimp rolls anytime you like.
- 4 cloves garlic, chopped
- 1 inch ginger, chopped
- 1 lb baby shrimp, cooked and diced
- 12-16 spring roll wrappers
- 2 red/green chilies, chopped
- 2 tablespoons oil, for cooking
- 1 cup oil, for frying
- 1 tablespoon lime juce
- 1 tablespoon oyster sauce
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 6 mushrooms, sliced
- 2 green onions, sliced
- 1 tablespoon soy sauce
- 1 egg
- 2 tablespoons flour paste (optional)
Heat oil in a skillet over medium heat. Add mushrooms, salt and stir frequently. Mushrooms release their moisture after 1-2 min. Continue cooking until mushrooms start to turn dark reddish brown in colour. This will take 5-8 min.
Now add garlic, diced shrimp and green onions. Stir fry for 4-5 min.
Stir in oyster sauce, soy sauce, lime juice, chillies and black pepper. Before turning off the heat add chopped coriander.
Put one spring roll wrapper on a flat surface and place 1 tablespoon of the shrimp mixture diagonally at the lower left corner. Now lift up the left corner over and place over the filling. Also fold sides over the filling. Roll away from you and seal with egg or flour paste. (Note: Flour paste can be made by mixing flour with water)
Repeat the procedure with the remaining spring wrappers.
Add oil in a wok and place it over medium heat. Add the rolls in the heated oil and fry until light golden (turning the sides continuously)
Take them out on a paper towel so that the excess oil is absorbed by the paper towel.
Cut each roll in four pieces. Arrange rolls on a serving dish and serve with Thai sweet chili sauce.