Recipes Florida Shrimp Spring Rolls VIEW/PRINT Fried spring rolls with Florida shrimp, fresh vegetables and ginger root Servings Season Method Prep Time 4 Fry 45 min. Tweet Tags: Shrimp, Florida, Gulf Seafood, Gulf, lunch, dinner, appetizers, ginger Ingredients: 1 lb Florida shrimp, medium, peeled and deveined 14 tsp. Cornstarch 8 Tbsp Soy sauce 8 Tbsp Canola oil 1 cup Green onion, chopped 2/3 cup Carrot, grated 3 cups Cabbage, chopped 1 ea Sprouts, chopped 2 tsp Ginger root, fresh, grated 12 ea Egg roll wrappers Sweet and sour sauce (optional) Directions: Cut raw shrimp into small pieces. In a medium bowl, combine cornstarch and 4 Tbsp. soy sauce; then add shrimp. Mix well and set aside. In a wok or large sauté pan, heat 4 Tbsp. oil over high heat; stir-fry the shrimp, bean sprouts, cabbage, onion and carrot in oil until crisp-tender; cool slightly. Transfer mixture to colander or pan to drain and cool. When cooled, spoon 1/4 cup of shrimp mixture on the bottom third of each wrapper. Fold bottom edge over filling; fold sides over filling toward center overlapping slightly. Moisten top edge with water; roll up tightly to seal. Repeat with the remaining wrappers and filling. Deep fry in 3" of 375ºF oil until golden brown; drain on paper towels. Serve with sweet and sour sauce.