Chinese Recipes | Cooking Tips | Good Eats

Have you figured it out? It’s Shrimp Mango Roll. Doh!

This is kind of like the spring roll I made previously, but this is oh, so much easier. Sometimes you can find this at dim sum restaurants, just that they look white. Not sure how the restaurants do it. But I did it my way…

Ingredients (Makes 10 rolls):

- 10 pcs spring roll pastry skin
- 1 small mango
- 20 small shrimp
- 1/2 tsp salt
- a few dashes of white pepper
- 1 tsp corn starch
- a few stalks of chinese parsley
- mayonnaise

Method:

1. Defrost spring roll pastry skin while covering it with a damp towel (to prevent them from crisping)

2. Cut skin off mango. Remove the seed and cut into small pieces.

3. Rinse shrimp and pat dry. Mix well with salt, white pepper and cornstarch.

4. Prepare a saucepan with about 1″ height of oil for shallow frying. Medium heat.

5. Spread a piece of spring roll pastry skin, place 3 pieces of mango, 2 shrimp and a couple of chinese parsley leaves on it.

6. Squeeze on a little mayonaise and roll up. Use some cornstarch water as “glue” to seal the roll at the ends to prevent them from opening up during the frying process.

7. Fry the rolls on one side until golden brown then turn to the otherside and do likewise.

8. Remove from saucepan and drain off excess oil on paper towels.

9. Serve immediately while hot and crispy, or they will turn soggy.