Spicy Thai Shrimp Spring Rolls

How to Make

• Step 1: In a bowl mix the stir-fry sauce, then place it aside. Place about 2 tablespoons of oil in a wok or large frying pan over medium to high heat. Add garlic, ginger, green onion, and cayenne. Stir-fry until fragrant (about 1 minute). Add shrimp, cook another 2 minutes or until the shrimp is cooked.

• Step 2: Add cabbage, mushrooms, as you stir-fry, add the sauce and black pepper. Stir-fry 1-2 minutes, until vegetables have softened. Remove from heat and add bean sprouts, tossing to mix in (do a taste test for salt, adding 1 tablespoon more fish or soy sauce if not salty enough, if using cooked shrimp, just mix it in).

• Step 3: To assemble rolls; place a spring roll wrapper on a clean working surface. Place one heaping tablespoon of the filling on the wrapper (if using large wrappers, you will need more, spread the filling lengthwise along the spring roll wrapper nearer the end closest to you, NOTE try not to include too much of the liquid left in the bottom of your wok/pan, a slotted spoon works well for this as a drier filling is better). Sprinkle some of the fresh coriander and basil over the filling.

• Step 4: Fold the left and right sides of wrapper over filling, then lift up the wide end nearest you and tuck overtop. Roll to the other end. Secure the roll by dipping your fingers in some water and wetting the end, "pasting" it shut.

• Step 5: To fry spring rolls, place some oil (about 1 inch deep) in a wok or deep-sided frying pan over medium-high heat. When bubbles rise, or when the oil begins to form snake-like lines across the bottom of the pan, the oil may be hot enough. To test it, dip one corner of a spring roll into the oil. If it beginsto sizzle and cook, the oil is ready. If not, wait another 30 seconds to one minute and try again.

• Step 6: Using tongs, place spring rolls in oil, allowing them to fry about 1 minute on each side. Spring rolls are done when they turn light to medium golden-brown. Place on paper towels (or a clean dish towel) to drain while you finish frying the rest.