Fried Shrimp Spring Rolls

1 tablespoon oyster sauce 1/4 cup water 1 teaspoon sesame oil 1/4 teaspoon sugar 1/4 teaspoon salt or to taste 3 dashes ground white pepper 1 packet frozen spring roll wrappers, thaw to room temperature 1 large egg, lightly beaten Place a piece of spring roll wrapper. Top up 2 spoonfuls of the fillings on the wrapper and then fold in the two sides and roll up.

Easy prawn/shrimp spring rolls that anyone can make it at home with simple everyday ingredients. Crispy skin outside, juicy prawns, and veggies fillings inside.

These rolls are perfect as an appetizer, side, or savoury snack. We usually served with chilli dipping sauce and have with Chinese tea or Jasmine tea.

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Ingredients list for Crispy Spring Rolls
150-200 g Prawns/Shrimp (about 5.3 oz) peeled and devained, roughly chopped
15 sheets Spring roll paper 10-15 sheets, ( square 250mm x 250mm )
200 g Cabbage Shredded ( about 2-3 cup ), use Chinese cabbage or sweetheart cabbage
3-4 Dried shiitake mushroom pre-soaked in warm water for 15 minutes
100 g Carrot Shredded ( about 1 cup )
1 tbsp Garlic finely chopped
3-4 Spring Onions thin slices
1 tbsp Vegetable oil or any neutral flavour oil ( for stir-frying fillings )
Vegetable oil for deep frying Or any neutral flavour frying oil
1 tbsp Plain flour ( mixed with 2 tbsp water ) flour glue to seal the wrappers
1 tbsp Soy sauce All purpose soy sauce or Light soy sauce
1 tbsp Oyster sauce
1 tsp Sesame oil
¼ tsp Black pepper ( or white pepper )

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