Ingredients for Shrimp Egg Spring Roll With Sweet Hot And Sour Sauce Gluten Fr
- Canola Oil
- Ground Pork
- 1 lb cooked shrimp, peeled and deveined
- Onion
- Garlic Cloves
- Carrots
- Cabbage
- Chili Pepper Flakes
- Sesame Oil
- Gluten Free Soy Sauce
- Salt
- Pepper
- Tapioca Starch Wraps
- Oil
- Cider Vinegar
- Honey
- Dry Mustard
- Sesame Seeds
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How to Make Shrimp Egg Spring Roll With Sweet Hot And Sour Sauce Gluten Fr
- Prepare the filling: In a large bowl, combine cooked shrimp, cooked rice noodles, shredded carrots, green onions, and cilantro.
- Whisk together the sauce ingredients (gluten-free soy sauce, rice vinegar, sugar, cornstarch, sesame oil, and red pepper flakes) in a small bowl. Set aside.
- Heat a thin layer of vegetable oil in a large skillet or wok over medium heat. Add the beaten eggs and cook until set, stirring occasionally. Remove and chop into small pieces.
- Add the chopped egg to the shrimp and vegetable mixture. Stir to combine.
- Prepare the spring rolls: Lay out a spring roll wrapper on a clean surface. Place about 2 tablespoons of the filling in the center of the wrapper.
- Fold the sides of the wrapper inward, then tightly roll up from the bottom, sealing with a little water if needed.
- Heat about 1 inch of vegetable oil in a large skillet or wok to 350°F (175°C).
- Carefully fry the spring rolls in batches for 2-3 minutes per side, until golden brown and crispy.
- Remove the spring rolls from the oil and drain on paper towels.
- Serve immediately with the prepared sweet hot and sour sauce.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
20g
Fat
24g
Carbs
2g
