pinch of pepper
10 pcs. spring roll skin
2 stalks coriander
1. Remove skin and seed of mango and cut into 20 small pcs.
2. Remove shrimps veins, rinse and pat dry. Mix well with salt and pepper. Cut
coriander into sections.
3. spread a piece of spring roll skin. Place 2 pcs. of mango. 3 shrimps and a
sectionof coriander on it. Squeeze on a little mayonnaise and roll up.
dab some cornstarch water at the ends to prevent the roll from opening up
4. Heat up some oil for deep-frying to about 170C. Deep-fry the rolls till golden
brown. Remove to drain oil.