shrimp spring rolls and doily

How To Make shrimp spring rolls and doily

• 1

  dredge shrimp in a mixture of 1 Tablespoon of soy sauce, wine, cornstarch and salt.
  Soak strips of mushrooms in water for 15 minutes. Set aside.
• 
  2

  In 1 Tablespoon of oil sauté slightly the bamboo shoots, add the bean sprouts and heat throughly. Add 3 Tablespoons soy sauce and continue to sauté the sprouts and shoots. Remove from pan.
• 
  3

  Add 1 Tablespoon oil and sauté throughly the dredged shrimp, until they turn pink. Add vegetables and ginger. Cool. Make Doily(see below).
  Spread 1 1/2 teaspoon of cooled shrimp and vegetable mixture on each doily, fold sides in and roll up.(moisten the edges to hold the roll together by mixing 1 Tablespoon cornstarch and 1/2 cup water). Heat up to 2 inches of oil and fry rolls until brown on all sides. Drain.
• 
  4

  Doily for Shrimp Rolls:
  2 cups all purpose flour
  2 eggs
  2 3/4 cups water
  Beat eggs with water and gradually add the flour to make a smooth thin batter. Oil a 7-inch skillet with a small amount of oil. Heat pan and then add a small amount of batter (a very thin layer;as for crepes). Leave it only long enough to set. Remove from pan and continue to make the next doily. Makes about 25.
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