Title: Shrimp Filled Spring Rolls
Categories: Mike03
Yield: 48 servings

1/2 lb Raw shrimp; peeled,
-de-veined,
And roughly chopped
1/2 c Bok choy; chopped
1/2 ts Dried chili pepper flakes
2 tb Vegetable oil
2 tb Sesame oil
2 tb Low sodium soy sauce
3 tb Rice wine vinegar
2 tb Sugar
3 tb Cornstarch
1/2 ts Salt
1/2 ts Freshly-ground black pepper
1 pk Egg roll wrappers -; (1 lb)
1/2 c Water
1/2 c Peanut oil; for frying
=== DIPPING SAUCE ===
1/4 c Warm honey
2 tb Soy sauce

Place all of the ingredients into the bowl of a food processor and pulse
rapidly to a very coarse texture. Do not make too soft or pasty. Lay out
the egg roll wrappers and cut into 4 equal squares. Brush a square of
wrapper with some water, place a dollop of the shrimp mixture in the center
and roll the sides of the wrapper inwards to enclose the filling. Rolling
away from yourself, roll up the wrapper into a cigar shape and enclose the
filling completely. Seal the ends with some of the water. Continue to
finish filling the wrappers and refrigerate them several hours to firm them
before cooking. Heat the oil in a deep skillet to 345 degrees. Fry the
spring rolls, in batches, until crisp. In a bowl, combine the ingredients
of the dipping sauce and serve with the spring rolls. This recipe yields 48
to 60 miniature spring rolls.

Recipe Source: MICHAEL’S PLACE with Michael Lomonaco From the TV FOOD
NETWORK - (Show # ML-1B32 broadcast 12-08-1997) Downloaded from their
Web-Site - http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net

04-12-1998

Recipe by: Michael Lomonaco

Converted by MM_Buster v2.0l.