shrimp spring rolls and doily

★★★★★ 1 Review
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By Pat Duran
from Las Vegas, NV

This recipe was given to me by a friend who made this with her friend when her husband was stationed in Japan just as World War II was ending. This is a true Japanese recipe as are the Doily Wrappers.

serves about 25
prep time 20 Min
cook time 30 Min
method Deep Fry

Ingredients For shrimp spring rolls and doily

  • SHRIMP SPRING ROLLS
  • 1/2 lb
    baby shrimp, cleaned and deveined
  • 1 Tbsp
    soy sauce
  • 1 Tbsp
    wine
  • 1 Tbsp
    cornstarch
  • 1 tsp
    salt
  • 2 tsp
    chopped fine onion
  • 1/2 c
    fresh mushrooms, cut into strips
  • 3 c
    fresh bean sprouts
  • 3 Tbsp
    soy sauce
  • 2 sm
    bamboo shoots, cut lengthwise and shredded
  • 1 Tbsp
    ginger, chopped fine
  • 3 Tbsp
    cooking oil
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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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