Ingredients
1
cup Asian sweet chile sauce* (preferably Mae Ploy brand)
1
tsp finely chopped garlic
1
tsp palm sugar* or packed brown sugar
1
tsp grated peeled fresh ginger
1
tsp finely chopped fresh cilantro
1/4
tsp finely chopped fresh hot chile (such as Thai or serrano, preferably red), including seeds
1
1/2 lb shrimp in shell, peeled, deveined, and coarsely chopped (1/2-inch pieces)
1/2
cup coarsely chopped fresh cilantro
8
Chinese spring roll wrappers*
About 1 cup vegetable oil
Directions
2.
Stir together sauce ingredients in a bowl until just combined. Chill, covered.
4.
Stir together shrimp, cilantro, and salt.
5.
Put 1 spring roll wrapper on a work surface with a corner nearest you, keeping remaining wrappers covered with plastic wrap. Spread 1/2 cup shrimp mixture across wrapper, 3 inches from bottom corner, to form a 4-inch log, leaving a 1 1/4-inch border at each end. Fold bottom corner over filling, then fold in side corners and roll up snugly to enclose shrimp. Stir together water and cornstarch in a bowl until smooth, then brush seams with mixture to seal. Transfer roll, seam side down, to a baking sheet lined with wax paper and keep covered with plastic wrap. Make more spring rolls in same manner, transferring to baking sheet as formed.
6.
Heat 1/4 inch oil in a 10-inch heavy skillet (preferably cast-iron) over moderately high heat until hot but not smoking, then fry 2 or 3 spring rolls, seam sides down, until golden, about 2 minutes. Turn over and fry until other side is golden, 2 to 3 minutes more. Transfer to paper towels to drain. Fry remaining spring rolls in same manner. Halve and serve hot or warm with sauce.
8.
Sauce can be made, without cilantro, 1 day ahead and chilled. Add cilantro just before serving.
9.
Spring rolls can be formed (but not cooked) 6 hours ahead and chilled, covered with plastic wrap.
10.
* Available at Asian markets.
Columbus Restaurants
