Deep Fried Rice Rolls
| 50g | Water chestnuts (if canned boil for 2-3 minutes to remove sugar), finely chopped |
| 1 Tab | Coriander green stalk and leaves, finely chopped |
| 150g | Shrimp cake mix |
| 1 | Egg, beaten |
| 12 | Spring roll casings |
| Oil for deep frying |
- Combine water chestnuts, coriander and shrimp cake mix.
- Place about 2/3 tab of mix along 1 side of the casing and roll like a cigar; not too tight not too loose (vague I know. Too tight they can explode out the ends, too loose and they go out the sides or dribble. Practice is needed)
- Once you reach the end use a little egg to wet the edge and close the roll
- Fry in oil that is not too hot as this will make them explode
- Remove when golden brown