Spring Roll

Instructions

1. Butterfly the shrimp
2. Add Extra Virgin Olive Oil to wok and cook shrimp and take out into a bowl.
3. Cook ground pork. Season with garlic, white pepper, salt, sesame oil.
4. Add shredded carrots and shredded cabbage
5. After everything is cooked, scoop out and put into separate bowl.
6. Once the filling has cooled, lay out the spring roll pastry skin on a flat surface.
7. Tip: Use a moist paper towel to keep the remaining Spring Roll Pastry Skins from drying out.
8. Place one scoop of the filling and one piece of shrimp onto one corner
9. Starting from the same corner, roll halfway towards the other corner.
10. At the halfway point, fold the two sides in, and continue rolling to the other corner.
11. Deep Fry until golden brown.
12. Tip: You can freeze the wrapped spring rolls (prior to frying) to store it for future consumption. Be sure to store the rolls in separate bags or wrappers, otherwise the skins will stick to each other. After freezing, you can defrost and resume with the frying step.