Vegetable and Dried Shrimp Spring Rolls

Name: Vegetable and Dried Shrimp Spring Rolls
Total time: 2700 s
Yield: 5 servings
Cuisine: American
Ingredients: 2 carrots, julienned; 1 small jicama, julienned; 2 green onions, finely sliced; Salt, sugar, pepper, and water to taste; Spice paste:; 5 shallots; 3 cloves garlic; 2 tablespoons dried shrimp, soaked in hot water, drained

Xander's Kitchen @xanderskitchen

Jakarta , Indonesia

These spring rolls are delicious. The filling is similar to choipan filling. So sometimes I make a lot of filling. I use some for spring rolls and some for choipan. They're quick to make using store-bought spring roll wrappers. I usually buy imported ones because they're more flexible and less likely to tear.

Xander's Kitchen @xanderskitchen

Saved

Ingredients

45 minutes

5 servings

2carrots, julienned
1small jicama, julienned
2green onions, finely sliced
Salt, sugar, pepper, and water to taste
Spice paste:
5shallots
3 clovesgarlic
2 tablespoonsdried shrimp, soaked in hot water, drained

Saved

Steps

45 minutes

1

1. Julienne the jicama and carrots. Set aside. 2. Sauté the spice paste until fragrant, then add the jicama and carrots and mix well. 3. Add a little water, salt, sugar, and pepper. Add the green onions. Mix well. 4. Cook until just done but the vegetables are not too soft. Remove from heat. 5. Prepare a spring roll wrapper, fill with vegetables. Roll up. Seal the edge of the wrapper with a little water. 6. Fry until the spring roll wrapper is golden brown and crispy.
2

Tips: If the jicama releases a lot of water while sautéing, you don't need to add more water.