Shrimp And Vegetable Spring Rolls

Directions

1. Julienne the squash, zucchini, carrot and cabbage. In large skillet heat sesame oil and add in squash, julienned carrot, cabbage, fish sauce, rice vinegar and chili paste. Saute/fry till vegetables are tender. Add in salt and pepper to taste. Cold vegetable mix and strain off liquid. In large pot place water, onion, celery, minced carrot, peppercorns and bay leaf. Bring to a boil. Place shrimp on skewers and poach in water till they begin to turn pink. Remove and refresh in ice water. On a clean surface lay out spring roll skins so which one corner is pointing towards you. Add in about 1 Tbsp. vegetable mix to each one, forming a line diagonally from one corner to another. Lay on one shrimp and pull one corner across to cover. Mix in the two other corners to encase the filling. Seal with a few dabs of egg wash. In large skillet heat oil to 350 degrees. Fry spring rolls till golden brown, about 3 to 4 min.