Ingredients
- 1/2 kg medium shrimp, peeled and cut into pieces – gam-ba-ry
- 1 pack spring roll pastry – a-gee-nit spring roll
- 2 tbsp fresh coriander, chopped – koz-ba-ra
- 1 tbsp corn flour – de’-‘ee dor-a
- 1 tsp garlic, minced – tom
- 2 onions, chopped – ba-sal
- 2 small carrots, grated – ga-zar
- 2 green peppers, julienned – fil-fil akh-dar
- salt and pepper – malh and fil-fil
- sunflower oil, for deep frying – zeit ab-bad el shams
Directions
- Heat three tablespoons of oil in a large skillet. Add the garlic and onion and stir for one minute. Add the green pepper and carrots and stir for another minute.
- Add the shrimp and stir for another two to three minutes. Take the skillet off the heat and add the coriander, salt and pepper. Mix well.
- Dissolve corn flour in two tablespoons of water.
- Separate the sheets of spring roll pastry. Add two teaspoons of the shrimp mixture on one end of a sheet, fold the sides inwards and roll up the sheet.
- Brush the end of the sheet with the dissolved corn flour to make it stick. Repeat with the rest of sheets.
- Heat the oil until hot. Deep-fry the spring rolls in oil and drain on paper towels. Serve hot.
