Shrimp Spring Rolls With Chile Sauce

“These were time-consuming but absolutely addictive and completely delicious. They can be assembled and kept in a single layer on a baking sheet, covered, and refrigerated up to 8 hours. The cooked rolls may be kept hot in a 200-degree oven up to 1 hour, but you'll gobble them up before that. Adapted from "The Take-Out Menu Cookbook" by Carla Snyder and Meredith Deeds.”

Ingredients Nutrition


  1. To make the chile sauce:
  2. Stir chile sauce, fish sauce, lime juice, and serrano chile in bowl. Cover and refrigerate until needed.
  3. To make spring rolls:
  4. Combine shrimp, cilantro, and salt in food processor. Pulse until mixture is chopped to 1/2-inch pieces, about 8 pulses. Pour into large bowl; stir in bean spouts.
  5. Lay an egg roll wrapper square on work surface with a point facing you. Keep remaining wrappers covered with plastic wrap. Arrange rounded teaspoon of shrimp filling across center of wrapper. Fold up the point end to cover filling, and fold in the pointed sides to enclose the filling. Roll wrapper around filling as tightly as possible. Dip a finger in some water and run it along the open pointed end and sides of wrapper Continue to roll tightly and seal the egg roll.
  6. Transfer roll, seam side down, to parchment-lined baking sheet. Continue with remaining filling and wrappers.
  7. Heat 2 inches oil in a heavy, deep saucepan over medium-high heat until hot (360 degrees on a deep-fry thermometer). Fry 4 or 5 spring rolls until deep golden, about 1 minute, and turn to fry the other side, 1 minute more. (Cut one open to make sure shrimp are cooked.) Transfer to paper towels to drain. Fry remaining rolls in same manner.
  8. Serve hot with chile sauce.

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