Vietnamese Prawn Springrolls

These crunchy, delicate spring rolls can be fried and frozen for up to 2 weeks. Just let them come to room temperature, then reheat in a 400 degree F oven. The sweet-and-spicy sauce can be used for other fried goodies, like shrimp or chicken tenders.

50 medium sized shrimp, shelled and deveined but leave the tail on 50 spring roll skin (small piece) 4 oz (100g) cheddar cheese, cut into very tiny cubes 2 scallions, finely chopped 1 egg white, lightly whisked for sealing Marinade: 1 1/2 teaspoons fresh ginger Juice 1 teaspoons salt 2 teaspoons sugar 2 teaspoons corn starch 2 teaspoons sesame oil 1 1/2 teaspoons lime juice 1/2 teaspoon white pepper Method: Marinate prawns with the Marinade ingredients. Add in the scallions and marinate for 15 minutes. Add in some cheddar cheese before wrapping each shrimp with spring roll skin. Please refer to the wrapping guide pictures below to wrap the spring rolls. Use the egg white to seal the edges. image: Heat up a frying pan or saute pan with oil and deep fry the shrimp spring rolls until golden brown and crispy. Serve hot with bottled chili sauce with sesame seeds and/or mayonnaise.