2016 Apr 24
Cooking with Aunty D.
This is a Vietnamese dish with a Sri Lankan twist. Spring rolls are an easy-to-make evening snack. Spring roll sheets are available pretty much in most supermarkets around the country. This is not your average authentic Shrimp Spring Rolls, made fresh with rice paper. This is the kind you find in most restaurants, the fried ones with the vegetables and choice on met inside. Spring rolls are super easy and a delight to make.
Prep time: 45 min
Makes: 4 servings
Ingredients:
- Shrimps 100g
- Carrots 100g
- Cabbage 100g
- Spring roll sheet packet 1
- Finely cut curry leaves 2
- Onion 5g
- Black pepper 1/2tbsp
- Salt 1/2tbsp
- Vegetable oil for frying
Method:
- Clean and finely dice the shrimp.
- Dice the cabbage and carrots.
- Heat the saucepan with vegetable oil and add the shrimps. Allow it to cook for 3 min.
- Add the cabbage, carrot, onion and finely cut curry leaves.
- Add soy sauce along with salt and pepper and allow it to cook for another 2 min.
- Correct the seasoning.
- Cut the spring roll sheets in halves and roll the filling into it.
- Secure both ends of the roll with egg wash or a paste made or corn starch and water.
- Heat the vegetable oil in a saucepan and fry the rolls for approx. 5-10 min.
Serve it with your favourite go-to dip sauce.
Aunty D. is a full time mom working a little magic in the kitchen whenever she’s got time on her hands. She brings to you easy and fast recipes with a twist of Sri Lankan spices and cooking techniques. Get Cooking!
