Crispy shrimp spring rolls with a vegan modification option. The recipe provides clear steps to prepare and fry the shrimp (or tofu) wrapped in spring roll wrappers, served with sweet chili sauce.
1. Cut three little slits along the inside of each shrimp so that they can lie straight; season with salt and pepper.
2. Cut spring roll wraps across the diagonal to create two large triangles; pour water in a small bowl which you will use as the adhesive.
3. Lay the shrimp on one side of the wrap so the tail is sticking off the edge of the flat side of the triangle and the head is facing the pointy side (make sure there is 1/2” room left beyond the shrimp on the pointy side).
4. Roll the shrimp up, tucking the pointy side of the triangle over the head of the shrimp once you get to the middle; when just ~1” of the wrap is left unrolled, brush on some water (with a brush or your finger) and roll the spring roll shut.
5. In a medium heavy bottom pot, heat 3-4” neutral oil until it reaches 350F (check temp with a meat thermometer); line a plate with paper towel and set aside.
6. Working in batches, fry spring rolls until golden brown (~1 min) then remove with a mesh spider strainer and place on a paper towel lined plate to drain excess oil.
7. Serve immediately with sweet chili sauce and enjoy! (For vegan modification, sub in extra firm tofu for shrimp, cut in batons similar size to the shrimp.)
