👨‍🍳 조리법

1. 1

   In a medium bowl, combine the chopped shrimp, ground pork, chopped water chestnuts, scallions, minced ginger, soy sauce, sesame oil, and white pepper. Mix well until all ingredients are evenly distributed.

2. 2

   Add the beaten egg to the mixture and stir until it binds the ingredients together. The filling should be cohesive.

3. 3

   Lay a spring roll wrapper flat on a clean surface. Place about 2 tablespoons of the filling near one corner. Fold the corner over the filling, then fold in the sides, and roll tightly to form a cylinder. Moisten the remaining corner with a little water or a cornstarch slurry (2 tbsp cornstarch mixed with 2 tbsp water) to seal the roll.

   💡 전문가 팁: Ensure the rolls are tightly wrapped to prevent them from unraveling during frying.
4. 4

   Repeat with the remaining wrappers and filling.

5. 5

   Heat about 2-3 inches of vegetable oil in a wok or deep pot over medium-high heat until it reaches around 350°F (175°C).

6. 6

   Carefully fry the shrimp rolls in batches, without overcrowding the pot, for about 4-6 minutes, or until they are golden brown and crispy. Turn them occasionally for even cooking.

   💡 전문가 팁: Maintain a consistent oil temperature to ensure the rolls cook through without burning.
7. 7

   Remove the fried rolls with a slotted spoon and place them on a wire rack or paper towels to drain excess oil.

8. 8

   Serve hot with your favorite dipping sauce, such as sweet chili sauce or a mixture of soy sauce and vinegar.

   💡 전문가 팁: For best results, serve immediately after frying.