Shrimp and Vegetable Spring Rolls
| Yield: | 4 Servings |
| Categories: |
| 1 | Squash | |
| 1 | Zucchini | |
| 1 | Carrot | |
| 1/2 | Head cabbage | |
| 2 | tb | Sesame oil |
| 2 | ts | Fish sauce |
| 2 | ts | Rice vinegar |
| 2 | ts | Chili paste |
| Salt and pepper | ||
| 2 | qt | Water |
| 1/2 | Onion; chopped | |
| 1 | Stalk celery; chopped | |
| 1 | Carrot; chopped | |
| Peppercorns | ||
| 1 | Bay leaf | |
| 8 | Shrimp peeled; cleaned | |
| Rice spring roll skins | ||
| 1 | Egg; beaten | |
| Vegetable oil; for frying |
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