Shrimp Spring Rolls


By: Anika Friesen of @thefriesenkitchen 


  1. Peel and julienne carrots, slice cabbage and scallions thin, chop raw shrimp into small pieces.
  2. Heat a large skillet or wok over medium-high heat, add 1 teaspoon Ty Ling sesame oil, cabbage, carrots and green onions and cook, stirring constantly, until aromatic, about 8 minutes. Add the shrimp and sear for 2 more minutes, season with salt and pepper. Add strained Ty Ling bean sprouts, mix well and remove from heat. Let the mixture cool for 15 minutes. Add 1 teaspoon Ty Ling sesame oil and 1 tablespoon Ty Ling hoisin sauce, mix until well combined.
  3. Place 1 spring roll wrapper on a work surface with a corner facing you (it should be a diamond shape). Put about 1 tablespoon of the shrimp mixture on the lower end of the wrapper and spread to make a 1-inch log. Fold the bottom of the wrapper over the filling, fold the sides in and keep rolling all the way up. Brush the top edge of the wrapper with the beaten egg. Roll up tightly, pressing to seal the edge. Put finished rolls, seam-side down, on a plate or baking sheet until ready to fry. Repeat with the remaining wrappers and filling.
  4. Fill a pot with 3 inches of oil and attach a deep-fry thermometer to the side. Heat the oil over medium-high heat to 340 degrees F. Fry the spring rolls in batches, 3 or 4 at a time, until lightly golden, about 5-8 minutes. Remove with a slotted spoon to a paper towel-lined tray to drain. Serve with the sweet chili sauce.