40 spring roll skins LBR size 12x 12 cm
100 grams of bamboo shoots
200 gr shrimp, peeled, mashed
2 cloves garlic, finely chopped
1 / 2 tsp sugar
1 / 2 teaspoon salt
1 / 2 tsp pepper powder
1 / 4 tbsp sesame oil
2 tsp corn starch
1 / 2 stalk green onion, thinly sliced
1 egg white, for adhesive
cooking oil
Boiled bamboo shoots several times until missing the smell, remove and drain. After cold sliced.
Make filling: mix the shrimp, garlic, sugar, salt, pepper, and sesame oil and stir well. Enter the sago flour, knead until smooth, add the chopped onions and bamboo shoots and stir well.
Take a piece of spring roll skin, place 1 tablespoon of dough fill in 2 / 3 parts of the skin, bend your left and right sides, rolls, glue the edges with egg white, roll
Heat oil, fry some spring rolls with low heat, until crispy brown. Serve with chili sauce.
For 40 pcs
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