Filipino-Style Shrimp and Spring Rolls
Crispy Filipino-style spring rolls filled with succulent shrimp and crunchy vegetables, served with a sweet and sour dipping sauce.
Ingredients
- ●1 pound shrimppeeled and deveined
- ●1 package spring rollspeppered
- ●1 cup spring onionschopped
- ●1 cup cabbageshredded
- ●1 cup carrotsgrated
- ●2 cloves garlicminced
- ●to taste salt
- ●to taste pepper
Instructions
- 1
Prepare the shrimp by marinating them in a mixture of minced garlic, salt, and pepper for at least 30 minutes.
- 2
Heat oil in a pan over medium heat and sauté the shrimp until they are pink and cooked through.
- 3
In a separate pan, heat oil over medium heat and sauté the chopped spring onions and shredded cabbage until they are tender.
- 4
Add the grated carrots to the pan and cook for an additional 2 minutes.
- 5
In a large bowl, combine the cooked shrimp, sautéed vegetables, and chopped cabbage.
- 6
Fill the peppered spring rolls with the shrimp and vegetable mixture, leaving a small border around the edges.
- 7
Seal the spring rolls by brushing the edges with a little water and pressing them together.
- 8
Heat oil in a deep frying pan over medium heat and fry the spring rolls until they are golden brown and crispy.
- 9
Drain the fried spring rolls on paper towels and serve hot with a sweet and sour dipping sauce.