FRIED
SHRIMP SPRING ROLL

It’s a delicious Chinese appetizers filled with shredded vegetables, shrimp and deep-fried to crispy goodness. It’s so crispy that everyone will love it!!

3 tablespoons sesame oil
¼ large cabbage
1 fresh medium carrot
115 grams deveined raw shrimp, peeled
1 cup snow peas
¼ cup fresh cilantro
1 tablespoon fresh lime juice
2 teaspoon crushed red pepper
8 inch square spring roll wrappers

  1. Wash the cabbage and cut it into ¼ size, then with a cut side facing down onto the cutting board, start to slice the cabbage into shreds.
  2. Remove the carrot skin and cut it into matchsticks size.
  3. Wash the raw shrimp and peeled off the skin, devein the raw shrimp and cut it into 5mm cube size.
  4. Cut the snow peas into matchstick size.
  5. Mince the fresh cilantro.
  6. Set up Samu Giken Multi-cooker at medium-high temperature, add in 1 tablespoons of the sesame oil and start cooking until slightly smoking.
  7. Add in cabbage and carrots, stir constantly about 2 minutes until it turns slightly wilted. 
  8. Transfer it to a large bowl, then add in shrimp, snow peas, cilantro, lime juice and crushed red pepper, stir evenly to mix well.
  9. Place a spring roll wrapper on a clean surface with a corner facing you.
  10. Scoop 1 spoon filling in the centre of the spring roll wrapper, spreading them from left to right into a 3 inch long strip.
  11. Fold bottom corner of each wrapper over the filling, tucking the tip of the corner under the filling.
  12. Fold left and right corners over the filling, lightly brush water on the remaining corner, tightly roll the filled end towards the remaining corner, gently press to seal it tight.
  13. Brush the spring rolls with some oil.
  14. Repeat step 9 to step 13 for the remaining filling.
  15. Preheat the Samu Giken Air Fryer at a temperature of 200C for 5 minutes.
  16. Place the spring roll in a Samu Giken Air Fryer basket,cook at 200C for 5 minutes.
  17. Turn the spring rolls another side and continue to air fry for another 2 minutes until it turns golden color.
  18. Repeat step 16 and step 17 with the remaining spring rolls.
  19. Once done, Serve the spring rolls with sweet chili sauce.

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