These yummy egg rolls Asian appetizer recipes do take a little bit of time to assemble and fry. It is called lumpia recipe in Asian which is really tasty. The filling is spicy and creamy...the crunch of the water chestnuts provides nice texture, and the hint of curry in the background was really fabulous. The chunky pineapple dipping sauce was the perfect accompaniment to the egg rolls. Ingredients cream cheese chives water chestnuts chunks of spiced shrimp a bit of curry powder and sriracha 1/2 lb. of shrimp dipping sauce Pineapple Salsa honey soy sauce a squirt of sriracha
Preparation: Step 1: Boil 1 lb. shrimp with a packet of Cajun shrimp boil. Reserve half of the shrimp for another use. Cool, peel, and chop the remaining 1/2 lb. shrimp into pieces. Add the following ingredients to a large mixing bowl: the chopped shrimp, 3 ounces cream cheese, 1/3 cup chopped water chestnuts, 2 sliced green onions, 1/4 cup soy sauce, 1 tsp. sriracha (or other hot sauce), and 1 tsp. curry powder. Stir well until the mixture is thoroughly combined. Step 2: Remove six egg roll wrappers from a package. Place one wrapper on a flat surface in the shape of a diamond. Moisten the inside edge of the wrapper with water so you get a nice seal as you roll. Add 1/6th of the cream cheese-shrimp mixture -- approximately 1/3 cup -- in the upper third of the wrapper. Fold in the sides, then roll the wrapper from the top point, down toward you...grabbing and rolling tightly as you move the roll toward you. Repeat the process with the five remaining wrappers. Step 3: Heat 24 ounces of canola oil in a deep skillet or Dutch over over med-high heat. When the oil is hot, add the egg rolls. Cook until they are golden-brown on both sides, turning the entire time. It should take 3-4 minutes to cook the egg rolls drain on a paper towel-lined plate and cool for five minutes before serving...the filling is like hot molten lava when the egg rolls come out of the oil! While the egg rolls cool, you have a pocket of time to make the dipping sauce. Step 4: To make the dipping sauce, combine the following ingredients in a bowl: 1 container Wholly Pineapple Salsa, 1 sliced green onion, 1/2 cup soy sauce, 1 tbs. honey, and 1 tsp. sriracha (or other hot sauce). Whisk well to combine and pour the sauce into a ramekin. Plate the egg rolls with the dipping sauce in the middle of the platter.