This recipe, Shrimp and Asparagus Eggrolls, is an adaptation of the eggrolls I had in Thailand. I have toned down the heat and since some of the ingredients used in Thailand are not readily available in most parts of the Untied States, I have substituted there as well. The overall texture and taste, however, are the same as you would find in Thailand.
I fully understand that some people might shy away from preparing this recipe due to the actual constructing of the eggroll. It is actually quite an easy process. If you can roll a burrito, you can do it. Just like most dishes of Asian cuisine, Thai cooking is pretty simple and always tasty!
Ingredients needed to make Shrimp and Asparagus Eggrolls (makes about 20):
- 1 pound shrimp, shelled, deveined and finely chopped
- 12 spears asparagus, tough ends removed and finely chopped
- 4 cloves garlic, minced
- 1 jalapeno pepper, stemmed, seeded and minced
- 1 Tbs. Chinese chili oil
- 2 tsp. Chinese 5-Spice powder (found in seasoning department at the market)
- 1/4 cup oyster sauce
- 2 Tbs. hoisin sauce
- 1/2 cup sunflower seeds
- 1/2 cup sherry
- 1 tsp. toasted sesame oil
- 2 Tbs. peanut oil (for frying)
- 1 pkg. wonton wrappers (usually found in the produce section of the market)
- Into a wok or a large saute pan combine the shrimp, asparagus, garlic, jalapeno pepper and chili oil and stir-fry over medium-high heat 5 minutes.
- In a medium bowl whisk together the 5-Spice powder, oyster sauce, hoisin sauce, sunflower seeds, sherry and toasted sesame oil. Stir this mixture into the wok and let cook 5 minutes.
- Remove the wok from the heat and let the mixture cool to the point where you can touch it (it will thicken during the cooling process).
- Prepare a clean spot on your counter to construct the eggrolls.
- Lay out an eggroll wrapper and brush it with water. Into the middle of the wrapper place some of the filling (the amount depends on the size of the wrapper). Roll the wrapper over the filling burrito-style.
- Once all the wrapper are filled and rolled, set them aside until ready to deep-fry.
- In a wok or large saute pan, heat the peanut oil over medium-high heat. Add the eggrolls, in batches, and fry until golden.
- Remove the eggrolls to a paper towel lined plate and let cool at least 5 minutes before serving.
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