Spring Rolls With Sweet Asian Chili Dipping Sauce - cooking recipe

Ingredients

CHILI SAUCE
1 (7 ounce) bottle hot chile sauce with garlic
1/2 cup water
1/2 cup rice wine vinegar
1/4 cup sugar
1/4 cup lemon juice
2 1/2 tablespoons chili paste
SPRING ROLLS
3/4 lb fresh shrimp (peeled, deveined and finely chopped)
1 large egg, lighty beaten
1/2 lb ground pork
1/4 - 1/2 teaspoon cayenne (optional add in only if you like spicy)
1 (8 ounce) can water chestnuts, well drained and minced
1 (8 ounce) can bamboo shoots, well drained and minced
1 tablespoon fresh minced garlic (can use a little more)
2 large green onions, finely chopped
2 tablespoons minced fresh ginger
1 1/2 tablespoons soy sauce
1/2 teaspoon salt (or to taste)
1/2 teaspoon pepper (or to taste)
1 (12 ounce) package spring roll wrappers
1 egg, lightly beaten for brushing
vegetable oil (for frying)

Preparation

For the sweet chili sauce; in a glass bowl mix all ingredients until well blended and chill until ready to use.
For the spring rolls;In a bowl stir together the chopped shrimp, 1 egg, ground pork, chestnuts, bamboo shoots, garlic, onions, ginger and soy sauce; mix well and season with salt and pepper.
Place about 1 semi-heaping tablespoon down the center of each spring roll wrappper.
Fold the top corner of the wrapper over the filling (tucking the tip of the corner under the filling).
Fold the left and right corners over filling.
Lightly brush the remaining corner with the remaining egg.
Tightly roll the filled end toward remaining corner then press gently to seal.
Repeat using all the mixture and spring roll wrappers.
In a medium heavy saucepan, pour about 2-inches of oil inches.
Heat the oil to 350 degrees.
Carefully drop a few spring rolls in at a time and fry until golden (about 6 minutes) turning to brown and cook on all sides (don't fry more than 5-6 spring rolls at a time).
Place on paper towels to drain.
Serve with prepared chilled sweet chili sauce.