Spring Rolls look complicated to make but they are pretty straightforward and easy to make.

This recipe makes makes about 12 spring rolls. They can be frozen and fried at a later time.

Chop 1 1/2 cup of shrimp until it is finely diced. Place it in a small bowl. Add 1/8 cup grated carrots and 1 stalk of chopped green onion. Add the seasoning (2 teaspoon fish sauce, 1/teaspoon sesame oil, 2 garlic cloves minced). Add 1 teaspoon corn starch. This will help bind the filling. Mix everything well and leave in the fridge over night.

When you are ready to wrap the spring rolls, prepare cornstarch slurry with 1 teaspoon of cornstarch and 2 teaspoon of water. Take small amount of filling in each spring roll wrapper and wrap the spring roll. Add a bit of cornstarch water to seal it.

Prepare the frying oil in a small pot. When the oil is ready, place the spring rolls into the oil and fry until golden brown. Make sure you are flipping the spring roll so that it evenly cooks.

Place the spring rolls on a paper towel to help absorb the remaining oil. Serve hot! Enjoy!

Ingredients

• 12 spring roll wrappers
• 1 1/2 cup shrimp, chopped
• 1/8 cup grated carrots, or less depending on preference
• 2 teaspoon fish sauce
• 1 teaspoon sesame oil
• 2 garlic cloves, minced
• 1 teaspoon corn starch
• 1 green onion stalk, chopped
• cornstarch and water for wrapper

Directions

• Mix all ingredients and let marinate overnight. When filling spring rolls, separate spring roll filling into 12 portions.  Use a water and cornstarch mixture for sealing the wrapper.