Spring Rolls for Two
Serve this light appetizer with a bottle of dry white wine such as a German Riesling.
Serves: 2Hands-on: 15 minutesTotal: 30 minutesDifficulty: Easy
- ½ cup baby shrimp
- 1 Tbsp. plus 2 tsp. oyster sauce
- ½ Tbsp. water
- 1 Tbsp. soy sauce
- ½ tsp. sugar
- ½ cup mung bean sprouts
- ½ carrot
- 1 Tbsp. canned bamboo shoots
- 1 large Chinese dried mushroom, sliced, optional
- 1 green onion
- 5 cups oil, or as needed
- ¼ tsp. sesame oil
- 4–6 spring roll wrappers
- 2 Tbsp. cornstarch mixed with 1 Tbsp. water
- Rinse the shrimp and pat dry. Cut into tiny pieces. Toss with 2 teaspoons of the oyster sauce and let marinate for 15 minutes. Mix together the water, 1 tablespoon oyster sauce, soy sauce, and sugar. Set aside.
- Rinse the mung bean sprouts and drain thoroughly. Wash and grate the carrot until you have 2 full tablespoons. Cut the bamboo shoots in half and then cut into very thin slices. Dice the green onion.
- Add 1½ tablespoons vegetable oil to a frying pan. When oil is hot, add the dried mushroom slices. Fry for about 1 minute, then add the bamboo shoots, bean sprouts, grated carrot, and the green onion. Mix in the soy sauce mixture and bring to a boil. Add the shrimp. Drizzle with the sesame oil. Cool.
- To prepare the spring rolls, lay a wrapper in front of you so that it forms 2 triangles. Use your fingers to brush the edges of the wrapper with the cornstarch-and-water mixture. Place a full tablespoon of filling in the middle. Roll up the wrapper, tucking in the edges, and seal with more cornstarch and water. Prepare the remaining spring rolls in the same way.
- Add the oil to the fondue pot, making sure it is not more than half full. Heat the pot on a stove element over medium-high heat. When the oil is hot, move the fondue pot to the table and set up the burner. Deep-fry the spring rolls, two at a time, until they turn golden. Drain on paper towels.