Crispy Shrimp Spring Rolls

Crispy Shrimp Spring Rolls

• 1 Tbsp extra virgin olive oil
• 1/2 onion finely diced
• 1 stalk celery, diced
• 2 button mushrooms cut into matchsticks
• 2 Tbsp diced red pepper
• 1/2 cup water chestnuts, chopped
  
• 1 cup cooked vermicelli rice noodles chopped into 1 inch pieces
• 1 clove minced garlic
• 1 Tbsp minced ginger
• 1 cup cooked shrimp meat
• 1 Tbsp soy sauce
• 2 Tbsp Hoisin sauce
• 1 Tbsp fresh chopped basil
• 1 Tbsp fresh chopped cilantro
• 1 sliced green onion
• 1 tsp garlic chili sauce
• 10 rice paper wrappers
• Peanut or vegetable oil for deep frying

Instructions

1. Sautee the onions, celery, mushrooms, red pepper, garlic, ginger, water chestnuts, and vermicelli rice noodles in hot extra virgin olive oil until the onions begin to get translucent and the mushrooms begin to lose their water.
2. Add the shrimp, hoisin sauce, and soy sauce. Stir until well incorporated.
3. Add the basil, cilantro, and green onions. Stir and remove from heat.

To Assemble

Fill a large bowl with hot water.
Immerse one sheet of rice paper wrapper in hot water for app 20 seconds until rice paper is soft and pliable.
Lay the sheet on a flat surface and spread one or two heaping tablespoons across the bottom.
Roll from the bottom folding the sides in as you go.
Can be prepared ahead to this point. Wrap with plastic wrap and refrigerate.

To Prepare

Heat oil in a large deep pan or deep fryer.
Fry until crispy and golden brown - about five minutes.
Serve with sweet chili sauce.