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Mike's Shrimp Spring Wraps Recipe

Mike's Shrimp Spring Wraps Recipe
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Cooking Time : 30 minutes
Serving : 4
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Prepare the ingredients before making Mike's Shrimp Spring Wraps in your home. Then, follow these steps below to serve Mike's Shrimp Spring Wraps for your family or friends.

Ingredients: Mike's Shrimp Spring Wraps

  • Shrimp Spring Rolls In Egg Roll Wraps
  • 25 6"x6" Egg Roll Wraps
  • 1/2 lb Small Salad Shrimp
  • 2 large Eggs [whipped]
  • 1 large Carrot [thin 5" strips]
  • 1 bunch Green Onions [thin 5" strips]
  • 1/3 cup Soy Sauce
  • 1/3 cup Fresh Cilantro
  • 3 cup Fresh Shreadded Cabbage
  • 3 cup Bean Sprouts
  • 1/4 cup Water Chestnuts [minced]
  • 1/4 cup Diakon Radishes [minced]
  • 3 tbsp Minced Garlic
  • 2 tbsp Minced Ginger
  • 1 quart Frying Oil [high heat]
  • 1 Fry Daddy Or Large Frying Pan
  • 1 Damp Rag
  • 1 tbsp Fish Sauce [optional]

How to Make Mike's Shrimp Spring Wraps

If you have prepared the ingredients needed, now time to start cooking. There are 19 steps you must follow to make Mike's Shrimp Spring Wraps in your home by yourself.

    Step 1
  • Add all ingredients together [except for the egg roll wraps, shrimp, eggs, carrots, green onions and oil] in a bowl and mix until everything is fully coated. Allow it to marinate for a 1/2 hour in fridge if possible.
  • Step 2
  • Authors Note: The reason for mixing all of these ingredients listed above together [as opposed to layering them] is to have your guests intermittently and individually taste the flavors of ginger, garlic, radishes, etc. Not to have their pallets hit by each of them at the same time.
  • Step 3
  • Slice carrot and green chives in 5" long thin strips and set to the side. The reason for these vegetables to be layered and added seperate from the marinade is to have a snap in each bite and to taste the carrot and chive individually. The same reasoning with regards to the shrimp.
  • Step 4
  • Beat 2 eggs in a separate bowl and set to the side.
  • Step 5
  • Pull out one square egg roll wrap and face one of the pointed ends towards you. Like a diamond shape.
  • Step 6
  • Place your damp rag over your exposed unused egg roll wraps or they will dry out and crack while you're wrapping.
  • Step 7
  • Brush beaten eggs around the edges of the square wrap.
  • Step 8
  • Mix cabbage mixture again and place a small amount on wrap. Shake off excess soy sauce or you'll have soggy rolls. Don't overstuff.
  • Step 9
  • Place one carrot slice and one chive with a few pieces of shrimp on to your wrap.
  • Step 10
  • Begin to wrap contents tightly up within the wrap.
  • Step 11
  • At the middle of rolling your wrap, place more egg mixture at the ends [inside and outside] and fold them tightly inward. Do whatever you can to avoid having any holes or gaps in your wrap.
  • Step 12
  • Continue rolling until you reach the end of wrap.
  • Step 13
  • Make certain all of your edges are sealed. If they're not, add more egg mixture and pinch the ends to make a tighter seal. Don't worry about using too much egg mixture other than running out of it. If that happens, just beat another egg.
  • Step 14
  • If there are any holes or openings, oil will enter your egg roll and make them soggy and oily. If your rolls aren't tightly rolled, they will fall apart so make certain these wraps are as tight as you can make them without splitting your rolls.
  • Step 15
  • Continue to tightly wrap all of your egg rolls and be sure to mix your cabbage mixture and shake off excess soy sauce each time before placing it on your wrap.
  • Step 16
  • Turn on your fryer or heat you oil in your pan until it's at a higher heat.
  • Step 17
  • Add four egg rolls to your heated oil and fry for approximately 2 1/2 minutes flipping them regularly. Any more than adding four rolls to your oil will cause your oil to cool down too much and overcook or over saturate your rolls. Watch them carefully as not to burn. When browned and crispy, place on paper towels to drain.
  • Step 18
  • Continue frying until all rolls are fried to a nice golden brown and drain those as well.
  • Step 19
  • Serve with soy sauce, sweet and sour red sauce or Thai dip and garnish serving tray with shreadded cabbage and Cilantro at its base.
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