These spring rolls are similar to ones Ma’s family makes for holidays and other gatherings and a variation of a recipe Chiou learned from his mentor, Tony. They’re on the menu at Lucky Danger but can be recreated at home with only a few ingredients.
Serves 6 to 8
Oil for frying
2 pounds peeled and deveined shrimp, divided
2 tablespoons minced ginger
1 cup chopped scallions
1 teaspoon kosher salt
1 package (7×7-inch) soring roll wrapper
- In a pot or wok fitted with deep-fry thermometer, heat about 3 inches of oil to 350 degrees.
- In a food processor (or by hand), chop half the shrimp until it forms a tacky paste. Roughly chop remaining shrimp.
- In a mixing bowl, combine all the shrimp with ginger, scallions, and salt. In a separate bowl, beat egg with 1 tablespoon of water to make an egg wash.
- Place about 3 tablespoons of mixture on each spring roll wrapper. Brush egg wash on one corner of the wrapper. Fold adjacent corners in to cover filling and roll the opposite end toward the egg washed side. Press seal. Repeat with remaining spring rolls.
- Gently lower spring rolls into oil, working in batches if necessary to not crowd the pan. Fry until crispy, 4 to 5 minutes, then remove to a paper towel-lined plate to drain.
- Recipe by Andrew Chiou and Tim Ma, Lucky Danger, Washington D.C.