Crispy Shrimp Spring Rolls

The key secret we learned was how to roll these. And don't forget the oil has to be hot or they'll be greasy.

• Ingredients
Wrappers:
• 1 package "Spring Roll" wrappers from the freezer section
• 1 egg yolk
• Rice bran oil (or veg oil) for deep frying
Filling:
• 8 oz ground pork or chicken
• 12 oz shrimp, cleaned, crushed and roughly chopped
• 3 dried woodear mushrooms, julienned
• 2 large carrots, julienned
• 4 green onions, chopped
• 2 cabbage leaves, julienned
• 1 whole egg
• 1 egg white (save yolk for wrapping)
• 1 tsp pepper
• 2 tsp salt
• 1 tsp sesame oil
• 1 Tbsp + 1 tsp sugar
Rinse and soak the woodear mushrooms in warm water for about 30 minutes then drain and slice into thin strips. Mix everything but the last 3 ingredients together.
Place a piece of spring roll wrapper in front of you so that one of the corners is pointing towards you. Place appx 3 Tbsp of filling horizontally into the center of each wrapper. Fold the left and right corners in towards the center, covering the filling. Dab a little egg yolk onto the far corner of the wrapper. Roll the egg roll starting from the edge closest to you and roll away from you towards the egg yolk. Be sure to roll tightly and that the seam is glued with egg yolk.
To cook, deep fry the egg rolls in 350F oil until golden, about 10-15 minutes. Yields 25 rolls