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Mike's Shrimp Spring Wraps
Mike's Shrimp Spring Wraps

Before you jump to Mike's Shrimp Spring Wraps recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.

The benefits of healthy eating are now being given more publicity than ever before and there are many reasons for this. The overall economy is impacted by the number of people who are dealing with diseases such as high blood pressure, which is directly associated with poor eating habits. There are more and more efforts to try to get people to adopt a healthier way of living and still it is also easier than ever to rely on fast, convenient food that is not good for our health. In all probability, a lot of people think that it takes too much work to eat healthily and that they will have to drastically alter their lifestyle. Contrary to that information, people can alter their eating habits for the better by implementing some small changes.

Initially, you will need to be extremely careful when you are shopping for food that you don’t unthinkingly put things in your cart that you don’t want to eat. For instance, if you have cereal for breakfast, do you ever look to see what the sugar and salt content is before buying? One wholesome alternative that can give you a healthy start to your day is oatmeal. Mix in fruits or spices to improve how the oatmeal tastes and now you have a breakfast that can be a usual part of your new healthy eating plan.

Obviously, it’s not at all hard to begin integrating healthy eating into your life.

We hope you got benefit from reading it, now let’s go back to mike's shrimp spring wraps recipe. To cook mike's shrimp spring wraps you need 18 ingredients and 19 steps. Here is how you do it.

The ingredients needed to cook Mike's Shrimp Spring Wraps:
  1. Prepare Shrimp Spring Rolls In Egg Roll Wraps
  2. You need 25 6"x6" Egg Roll Wraps
  3. Use 1/2 lb Small Salad Shrimp
  4. Take 2 large Eggs [whipped]
  5. Take 1 large Carrot [thin 5" strips]
  6. Use 1 bunch Green Onions [thin 5" strips]
  7. You need 1/3 cup Soy Sauce
  8. Take 1/3 cup Fresh Cilantro
  9. Get 3 cup Fresh Shreadded Cabbage
  10. Get 3 cup Bean Sprouts
  11. Provide 1/4 cup Water Chestnuts [minced]
  12. Provide 1/4 cup Diakon Radishes [minced]
  13. Prepare 3 tbsp Minced Garlic
  14. You need 2 tbsp Minced Ginger
  15. Get 1 tbsp Fish Sauce
  16. You need 1 quart Frying Oil [high heat]
  17. Prepare 1 Fry Daddy Or Large Frying Pan
  18. Use 1 Damp Rag
Steps to make Mike's Shrimp Spring Wraps:
  1. Add all ingredients together [except for the egg roll wraps, shrimp, eggs, carrots, green onions and oil] in a bowl and mix until everything is fully coated. Allow it to marinate for a 1/2 hour in fridge if possible.
  2. Authors Note: The reason for mixing all of these ingredients listed above together [as opposed to layering them] is to have your guests intermittently and individually taste the flavors of ginger, garlic, radishes, etc. Not to have their pallets hit by each of them at the same time.
  3. Slice carrot and green chives in 5" long thin strips and set to the side. The reason for these vegetables to be layered and added seperate from the marinade is to have a snap in each bite and to taste the carrot and chive individually. The same reasoning with regards to the shrimp.
  4. Beat 2 eggs in a separate bowl and set to the side.
  5. Pull out one square egg roll wrap and face one of the pointed ends towards you. Like a diamond shape.
  6. Place your damp rag over your exposed unused egg roll wraps or they will dry out and crack while you're wrapping.
  7. Brush beaten eggs around the edges of the square wrap.
  8. Mix cabbage mixture again and place a small amount on wrap. Shake off excess soy sauce or you'll have soggy rolls. Don't overstuff.
  9. Place one carrot slice and one chive with a few pieces of shrimp on to your wrap.
  10. Begin to wrap contents tightly up within the wrap.
  11. At the middle of rolling your wrap, place more egg mixture at the ends [inside and outside] and fold them tightly inward. Do whatever you can to avoid having any holes or gaps in your wrap.
  12. Continue rolling until you reach the end of wrap.
  13. Make certain all of your edges are sealed. If they're not, add more egg mixture and pinch the ends to make a tighter seal. Don't worry about using too much egg mixture other than running out of it. If that happens, just beat another egg.
  14. If there are any holes or openings, oil will enter your egg roll and make them soggy and oily. If your rolls aren't tightly rolled, they will fall apart so make certain these wraps are as tight as you can make them without splitting your rolls.
  15. Continue to tightly wrap all of your egg rolls and be sure to mix your cabbage mixture and shake off excess soy sauce each time before placing it on your wrap.
  16. Turn on your fryer or heat you oil in your pan until it's at a higher heat.
  17. Add four egg rolls to your heated oil and fry for approximately 2 1/2 minutes flipping them regularly. Any more than adding four rolls to your oil will cause your oil to cool down too much and overcook or over saturate your rolls. Watch them carefully as not to burn. When browned and crispy, place on paper towels to drain.
  18. Continue frying until all rolls are fried to a nice golden brown and drain those as well.
  19. Serve with soy sauce, sweet and sour red sauce or Thai dip and garnish serving tray with shreadded cabbage and Cilantro at its base.

Fold left and right corners over filling. The key to this recipe is prep work. Boil shrimp, pull off tails and cut in half lengthwise (see picture). Cut carrots, cucumber and avocado and pick cilantro leaves. Season shrimp and avocado with salt and pepper.

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