Spring Rolls with Soy Sprouts and Shrimps

Everybody knows and loves the crispy spring rolls, even those who don't like chinese cuisine that much...
This is one of those dishes that look chinese-like but don't have "strange" ingredients. 
The best way of frying the spring rolls is usung a Wok pan. Afer you try to fry in a Wok you will not use the other frying pans any more.... trust me! 


INGREDIENTS:
Servings: 8 rolls

8 Spring Roll sheets 
1 handful soy sprouts
1 handful shredded cabbage
1 handful green peas
1 carrot
1 stalk spring onion

100g shrimps
oil for frying

Note: You may render you spring rolls vegetarian: just don't add shrimps...

1. Shred cabbage finely.
2. Grate carrot with a fine grater.
3. Chop the onion sprouts.

 4. In a bowl salt the shredded cabbage and squeeze it by hand to soften it a bit and render it more juicy.
5. Mix in carrot, green peas, soy and onion sprouts and some canned shrimps.

6. On a dry surface lay one sheet of the spring roll pastry. 
7. Take a generous pinch of vegetables and put them in a corner of the sheet.

8. Cover with the sheet corner and turn one time.

 
9. Then turn the sides of the sheet inside.

10. Roll the sheet over and over to have a neat roll.

11. Keep the roll on a dry surface.

12. In a Wok heat some vegetable oil, the oil should be enough to almost cover the roll.
13. Deep fry the rolls 3-4 at a time, turn them over when one side is brown.

14. Place the rolls on absorbing paper to remove the excess of the oil.
15. Serve the Spring rolls with some Sweet'n'Sour sauce or some Sweet Chilli sauce.
   

慢慢吃！ (mànmàn chī!)