SHANGHAI SPRING ROLLS WITH SWEET CHILI SAUCE

By gaster16

Ingredients

• SWEET CHILI SAUCE:
• 1/2 lb. unpeeled fresh shrimp
• 2 large eggs lightly beaten
• 1/2 lb. ground pork
• 1 (8 oz.) can water chestnuts drained and minced
• 1 (8 oz.) 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 oz.) package spring roll wrappers
• vegetable oil
• sweet chili sauce
• 1 (7 oz.) bottle of hot chili sauce with garlic
• 1/2 cup water
• 1/3 cup rice wine vinegar
• 1/4 cup sugar
• 1/4 lemon juice
• 2 tablespoons chili paste

Preparation

Step 1

Peel shrimp and 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” into a medium saucepan and heat to 350 degrees. Fry spring rolls a few at a time 6 minutes or until golden. Drain on paper towels. Serve spring rolls with sweet chili sauce.

Chili Sauce:
Stir together all ingredients until blended. Chill until ready to serve.