"Manitou" Shrimp Spring Rolls

These "Manitou" Shrimp Rolls are similar to Mikado spring rolls. They can be a pain in the neck to make for restaurant service, but boy are they good. I have had several employees ranging from dishwashers to bakeshop employees and even bussers ask for a recipe to try them at home. It sounds like they all went over pretty well with all three that I followed up with.
We start out with some cooked, chopped shrimp. Adding just a few ingredients including soy, ginger, sambal, sweet Thai chili sauce, garlic, cilantro and scallions makes the filling phenomenal (top picture). An important thing to remember when rolling these spring rolls is to use a mixture of cornstarch and water to "glue" the roll together(picture 2). This keeps the spring roll tight when frying. When sealed properly the roll should be a tight, cylindrical spring roll with the contents held firmly inside (picture 3). Simply fry the rolls in clean oil heated to approx. 350 degrees for no more than a couple minutes. The rolls are thin and don't require a long cooking time. (Remember, the shrimp is already cooked.) We serve this with a side of the sweet Thai chili sauce, but you can use whatever sauce you like. Even just some shoyu is nice.
I will have a solid, printed recipe available in the very near future in the recipe section of my blog. Check back soon and please post any questions, comment regarding the dish and most importantly the results of your versions of this snack.


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