Tuesday, October 11, 2011
Mango and Shrimp Rolls
1/4 tsp salt
10 pieces spring roll skin
2 stalks coriander
pinch of pepper
1. Remove skin and seed of mango and cut into 20 small pieces.
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 pieces of mango, 3 shrimps and a section of
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 during deep-frying.
4. Heat up some oil for deep-frying.Deep-fry the rolls till golden brown. Remove to drain
Serve while still hot.