Thai spring rolls with shrimp filling

Ingredients for 8 servings:

• 1 pack of Wan Tan wrappers, approx. 12 x 12 cm, frozen
• 200 g minced poultry (chicken), fresh or frozen
• 400 g prawn(s), raw, peeled, without head and tail, fresh or frozen
• 80 g butter
• 4 g chicken stock powder
• 1 tsp, levelled white pepper, freshly ground
• ½ tsp mace powder, alternatively nutmeg, grated
• 1 pinch of cardamom powder
• 1 egg(s), size M
• 4 medium-sized garlic cloves
• 1 tsp, stripped glutamate (Aji-No-Moto), high purity, optional
• 6 large shiitake mushrooms, dried
• 160 g water
• 3 g chicken broth powder
• 100 g mung bean sprouts
• 1 small carrot(s)
• 2 liters of frying oil, preferably refined peanut oil
• n. B. Flour for the work surface
• 6 tbsp barbecue sauce, smoky, e.g. Jay’s Kitchen, BBQ-Saus Kansas City
• 6 tbsp sweet and sour hot sauce (Sambal Bangkok), see note
• 2 tbsp mango syrup (ala Ayu), Balinese, see appendix
• n. B. flowers and leaves

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour

the recipe is designed for 20 – 25 pieces

Set aside 160g of whole shrimp. Thaw the wonton wrappers in the package. Freeze the fresh minced chicken and 240g of the fresh shrimp. Use a meat grinder with a 3-hole disc to grind both. Mix the mixed minced meat with melted butter, chicken stock powder, pepper, mace, and cardamom powder, as well as egg yolk, crushed garlic, and optional MSG until smooth. Cover and refrigerate until ready to use. For the mushrooms, bring the water to a boil and dissolve the chicken stock in it. Pour over the mushrooms and let them swell for 30 minutes. Wash a small carrot, trim both ends, peel, and slice/cut diagonally into thin sticks approximately 3 x 3mm thick. Blanch in boiling water for 3 minutes. Wash the mung sprouts and remove any bad, brown ones. Strain and shake dry in a sieve. Pour the boiling water from the carrots in a sieve over the carrots and rinse immediately with cold water. Squeeze the chicken stock from the mushrooms and set aside for the sauce. Cut the mushroom caps into thin strips. Discard the tough, hard stems. Whisk one tablespoon of egg white with two tablespoons of water and a pinch of salt. Remove the block of 50 pastry sheets from the package, peel off one sheet, and place it diagonally in front of you (see photo). Spread one teaspoon of sausage meat on the bottom half of the pastry sheet and top with a shrimp, four strips of shiitake mushrooms, carrots, and a few mung sprouts. Brush the edges of the pastry sheet with the egg white glue. Fold the bottom point up over the filling. Then fold the left point over it to the right and press the edges firmly together. Make sure the bottom edge is exactly in line with the roll and the side edge is perpendicular to it. Fold the right point to the left, creating a kind of open envelope. Moisten the top again with a little glue and roll the dough tightly upwards. The first spring roll is ready. Continue in this way until all the filling is used up. Heat the frying oil to 200°C. Meanwhile, for the spicy dipping sauce, mix 4 tablespoons of sweet and sour sambal Bangkok with 1 tablespoon of the BBQ sauce and 1 tablespoon of Balinese mango syrup ala Ayu. For the mild dipping sauce, mix 1 tablespoon of sweet and sour sambal Bangkok with 4 tablespoons of the BBQ sauce and 1 tablespoon of Balinese mango syrup ala Ayu. Fry the spring rolls in batches of 6 until golden brown. Dry on kitchen paper. Arrange on a platter, garnish, and serve with the dipping sauce. Note: For the Mango Syrup ala Ayu: https://www.chefkoch.de/rezepte/3762531572862332/Dunkler-balinesischer-Mangosirup-ala-Ayu.html Sweet and sour spicy sambal Bangkok: https://www.chefkoch.de/rezepte/3875021589625085/Suess-sauer-scharfes-Sambal-Bangkok.html