Shrimp, spinach and cheese spring rolls
Chopped fresh shrimps and blanched spinach are mixed with cream cheese to make the filling for these delicious spring rolls. Glorious Asian fusion cooking!
Servings 4 people
Ingredients
- 250 grams spinach (8.8 oz) blanched, cooled, squeezed and finely chopped
- 300 grams shrimps (10.5 oz) peeled, deveined and roughly chopped
- 125 grams cream cheese (4.4 oz)
- 1 bird’s eye chili finely sliced
- salt
- pepper
- 12 six-inch square spring roll wrappers
- 1 egg beaten with two tablespoons water to make an egg wash
- 1 tablespoon cornstarch
- cooking oil
Instructions
- In a bowl, mix together the chopped spinach, shrimps, cream cheese, a quarter teaspoon of salt, a pinch of pepper and chili.
- Lay a spring roll wrapper flat.
- Spread a heaping tablespoonful of the filling across the middle of the spring roll. Lift a corner of the wrapper to cover the filling, roll once, then tuck in the left and right corners.
- Moisten the unwrapped portion of the wrapper with egg wash then continue rolling to seal the filling.
- Repeat until all the wrappers have been filled or until you run out of filling.
- Sprinkle the uncooked spring rolls with corn starch.
- Heat enough cooking oil in a a frying pan to reach a depth of at least two inches.
- Fry the shrimp and spinach spring rolls in batches, rolling them around in hot oil, until the wrappers are golden and crisp.
- Cut each spring roll into two and serve immediately.
