Spring Rolls with Guinea Fowl and Shrimp

Appetizers | World cuisine

⏳ Time

1 hour 15 minutes

🥕 Ingredients

🍽️ Servings

Description

Spring Rolls with Guinea Fowl and Shrimp

Ingredients

Rice Paper - 40 pieces
Peeled Cooked Shrimp - 5.3 oz
Rice Noodles - 3.5 oz
Shimeji mushrooms - 3.5 oz
Carrot - 1 piece
Garlic - 3 cloves
Guinea Fowl Breast - 1 piece
Egg white - 2 pieces
Soy Sauce - 1 tablespoon
Vegetable Oil - 1 qt
Napa Cabbage - 2 stalks
Guinea Fowl Breast - 7.1 oz

Step by Step guide

Step 1

Soak the noodles in warm water for 15 minutes, then cut them into 5 cm pieces with scissors.

Step 2

Peel and chop the garlic. Pass the guinea fowl meat through a meat grinder. Sauté the garlic in 1 tablespoon of oil for 20 seconds. Add the minced guinea fowl to the sautéed garlic and cook, breaking up lumps, for 3 minutes. Let it cool.

Step 3

Peel the shrimp and remove the dark intestinal vein. Finely chop the shrimp. Remove the tough stems from the shiitake mushrooms and slice the caps into thin strips. Thinly slice the cabbage and grate the carrot on a coarse grater.

Step 4

Mix the shrimp, guinea fowl filling, cabbage, carrot, mushrooms, egg, and soy sauce well. Add the noodles and mix again.

Step 5

Take the spring roll wrappers out of the package and cover them with a damp towel. Place 1 wrapper in front of you, put 2 tablespoons of filling in a sausage shape on the edge closest to you, fold the sides over, and roll tightly.

Step 6

Before the final roll, brush the edge with egg white. Place the finished rolls on a damp kitchen towel to prevent sticking.

Step 7

Heat the vegetable oil to 160°C. Fry the rolls in batches until golden brown, about 3–4 minutes each. Place the finished rolls on crumpled paper towels to drain excess oil. Serve hot.