Shanghai Spring Rolls with Sweet Chili Sauce

Ingredients

• 1/2 pound unpeeled fresh shrimp
• 2 large eggs, lightly beaten 
• 1/2 pound ground pork 
• 1 (8-ounce) can water chestnuts, drained and minced
• 1 (8-ounce) can bamboo shoots, drained and minced
• 3 garlic cloves, minced
• 2 green onions, diced 
• 2 tablespoons minced fresh ginger
• 1 tablespoon soy sauce
• 1/8 teaspoon salt 
• 1/8 teaspoon pepper 
• 1 (12-ounce) package spring roll wrappers
• Vegetable oil 
• Sweet Chili Sauce
• Lettuce leaves (optional) 

Preparation

• Peel shrimp, and devein, if desired; finely chop.
• Stir together shrimp, 1 egg, pork, and next 8 ingredients. 
• Spoon 1 tablespoon mixture in center of each spring roll wrapper. 
• Fold top corner of each wrapper over filling, tucking tip of corner under filling, and fold left and right corners over filling. 
• Lightly brush remaining corner with remaining egg; tightly roll filled end toward remaining corner, and gently press to seal.
• Pour vegetable oil to a depth of 2 inches into a medium saucepan, and heat to 350°. 
• Fry spring rolls, a few at a time, 6 minutes or until golden. Drain on paper towels. 
• Serve spring rolls with Sweet Chili Sauce and over lettuce leaves, if desired.

• Shared by Mary Ann Hartley