Step-by-Step Guide to Prepare Ultimate Mike's Shrimp Spring Wraps

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, Steps to Prepare Speedy Mike's Shrimp Spring Wraps. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Mike's Shrimp Spring Wraps, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mike's Shrimp Spring Wraps delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Mike's Shrimp Spring Wraps is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Mike's Shrimp Spring Wraps estimated approx 30 mins.

To begin with this particular recipe, we must prepare a few components. You can cook Mike's Shrimp Spring Wraps using 18 ingredients and 19 steps. Here is how you can achieve it.

This is a crispy, flavorful and relatively easy version of the traditional egg roll recipe without the egg. Excellent work students!

Ingredients and spices that need to be Make ready to make Mike's Shrimp Spring Wraps:

1. Shrimp Spring Rolls In Egg Roll Wraps
2. 25 6"x6" Egg Roll Wraps
3. 1/2 lb Small Salad Shrimp
4. 2 large Eggs [whipped]
5. 1 large Carrot [thin 5" strips]
6. 1 bunch Green Onions [thin 5" strips]
7. 1/3 cup Soy Sauce
8. 1/3 cup Fresh Cilantro
9. 3 cup Fresh Shreadded Cabbage
10. 3 cup Bean Sprouts
11. 1/4 cup Water Chestnuts [minced]
12. 1/4 cup Diakon Radishes [minced]
13. 3 tbsp Minced Garlic
14. 2 tbsp Minced Ginger
15. 1 tbsp Fish Sauce
16. 1 quart Frying Oil [high heat]
17. 1 Fry Daddy Or Large Frying Pan
18. 1 Damp Rag

Steps to make Mike's Shrimp Spring Wraps

1. Add all ingredients together [except for the egg roll wraps, shrimp, eggs, carrots, green onions and oil] in a bowl and mix until everything is fully coated. Allow it to marinate for a 1/2 hour in fridge if possible.
2. Authors Note: The reason for mixing all of these ingredients listed above together [as opposed to layering them] is to have your guests intermittently and individually taste the flavors of ginger, garlic, radishes, etc. Not to have their pallets hit by each of them at the same time.
3. Slice carrot and green chives in 5" long thin strips and set to the side. The reason for these vegetables to be layered and added seperate from the marinade is to have a snap in each bite and to taste the carrot and chive individually. The same reasoning with regards to the shrimp.
4. Beat 2 eggs in a separate bowl and set to the side.
5. Pull out one square egg roll wrap and face one of the pointed ends towards you. Like a diamond shape.
6. Place your damp rag over your exposed unused egg roll wraps or they will dry out and crack while you're wrapping.
7. Brush beaten eggs around the edges of the square wrap.
8. Mix cabbage mixture again and place a small amount on wrap. Shake off excess soy sauce or you'll have soggy rolls. Don't overstuff.
9. Place one carrot slice and one chive with a few pieces of shrimp on to your wrap.
10. Begin to wrap contents tightly up within the wrap.
11. At the middle of rolling your wrap, place more egg mixture at the ends [inside and outside] and fold them tightly inward. Do whatever you can to avoid having any holes or gaps in your wrap.
12. Continue rolling until you reach the end of wrap.
13. Make certain all of your edges are sealed. If they're not, add more egg mixture and pinch the ends to make a tighter seal. Don't worry about using too much egg mixture other than running out of it. If that happens, just beat another egg.
14. If there are any holes or openings, oil will enter your egg roll and make them soggy and oily. If your rolls aren't tightly rolled, they will fall apart so make certain these wraps are as tight as you can make them without splitting your rolls.
15. Continue to tightly wrap all of your egg rolls and be sure to mix your cabbage mixture and shake off excess soy sauce each time before placing it on your wrap.
16. Turn on your fryer or heat you oil in your pan until it's at a higher heat.
17. Add four egg rolls to your heated oil and fry for approximately 2 1/2 minutes flipping them regularly. Any more than adding four rolls to your oil will cause your oil to cool down too much and overcook or over saturate your rolls. Watch them carefully as not to burn. When browned and crispy, place on paper towels to drain.
18. Continue frying until all rolls are fried to a nice golden brown and drain those as well.
19. Serve with soy sauce, sweet and sour red sauce or Thai dip and garnish serving tray with shreadded cabbage and Cilantro at its base.

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