Ingredients: 40 dough pages of eggroll (2 packages)
40 peeled shrimps (except the tail)
150 gr. soy sprouts
100 gr. button mushrooms sliced
2 spring onions cut into short stripes
1 grated carrot
quarter of a cabbage finely sliced
2 cloves of garlic, diced
1 teaspoon of diced ginger
half of a chilli pepper, diced finely
half a cup of soy sauce
half a cup of red wine
1 teaspoon of storch diluted in a bit of water
a bit of sesame oil
oil for deep frying
hot and sweet chilli sauce for presentation
Directions: in a big wok heat the sesame oil. add the garlic, ginger and chilli. after half a minute add the cabbage, the carrot, the spring onion and the mushroom. after the vegetables are softened a bit add the soy sauce, the red wine and the diluted storch. after 3 minutes of stir-frying add the soy sprouts and stir-fry until they soften. set aside to cool.
get the eggroll sheets and put a bit of the vegetable mixture with one shrimp in each sheet. roll the sheets in a way that the shrimp tail will be left outside of the roll.
fry in a deep fry pot until golden brown. serve warm with hot and sweet chilli sauce.