Shrimp Spring Rolls - cooking recipe

Ingredients

2 tablespoons water
1 tablespoon all-purpose flour
9 egg roll wraps (8 1/2 inch, 21 cm, square)
peanut oil or other cooking oil, for deep-frying
FILLING
8 ounces raw shrimp, peeled,deveined,blotted dry and finely chopped
1 tablespoon finely grated carrot
1 tablespoon finely chopped green onion (or cilantro)
2 teaspoons low sodium soy sauce
2 teaspoons cornstarch
1 teaspoon sesame seeds, toasted (see Note)
1/2 teaspoon finely grated peeled gingerroot
1/2 teaspoon minced garlic (optional)
1/2 teaspoon granulated sugar

Preparation

Filling: Mix 9 ingredients in small bowl.
Set aside.
Stir water into flour in small cup until smooth.
Cut each wrapper in half into 2 rectangles.
Keep wrappers covered with damp cloth to prevent drying out.
Brush all four edges of 1 rectangle with flour paste.
Place 2 tsp (10 mL) of filling across centre of 1 one short end.
Roll up, tucking in sides to enclose filling, into small finger-sized cylinders.
Hint: tuck in sides before rolling (or tuck sides half-way through rolling) to ensure enclosure of filling.
Repeat with remaining filling and rectangles.
Deep-fry spring rolls, in 3 batches, in hot 375 degree F (190 degree C) peanut oil for about 3 minutes, turning often, until crisp and golden.
Remove to paper towels to drain.
Note: to toast sesame seeds, place in single layer in ungreased shallow pan.
Bake in 350 degree F (175 degree C) oven for 5 to 10 minutes, stirring or shaking often, until desired doneness.