1 bag(s)frozen cooked shrimp (12-16 oz) peeled & deveined
2 cmung bean sprouts
1 mediumred bell pepper
1 mediumyellow bell pepper
1 can(s)sliced water chestnuts (approx 8 oz)
2 Tbspground horseradish
1 mediumjalapeno pepper
1 tspdijon mustard
1 pkgspring roll wrappers (8-12)
·cooking oil as needed
How to Make SPRING ROLLS TEXAS STYLE (SALLYE)
- Cut red and yellow peppers in quarters, remove stems, seed and veins
Cut jalapeno pepper in half, remove seeds and veins and stem
Place peppers and water chestnuts in food processor and pulse until finely chopped
Remove to medium mixing bowl and set aside
- Remove tails if necessary and place thawed shrimp in food processor; pulse only until coarsely chopped
Add to pepper mixture
Add horseradish and mustard to bowl and stir ingredients with wooden spoon until well mixed
- Place one spring roll wrapper on cutting board or clean flat surface with a point facing you.
Place a heaping tablespoon of mixture diagonally across the lower third of the wrapper.
Bring the tip of the lower corner over the filling and roll once.
Bring the left and right flaps together to make an envelope and wet each tip to seal.
Continue rolling to form a nice tight roll.
Pull the last tip over and seal it with water
Place egg rolls seam down on a serving plate
Continue with other wraps until all filling mixture is used.
Place oil in wok or deep heavy pan until about 1"to 1-1/2" deep; heat to medium high (until oil is shimmering)
Place 2-4 rolls (depending on size of pan) in hot oil and fry until golden brown and crisp (about 4-5 minutes). Turn constantly to avoid burning.
Remove from oil to a paper towel to drain. Cover to keep warm.
Continue this operation until all egg rolls are cooked.