Thai Shrimp in a Blanket (Goong Hom Pha)

Preheat the vegetable oil you will use to deep fry the rolls to 350ºF in a Dutch oven or stock pot.

Purchase jumbo shrimp deveined, tail-on and shell-off or remove the vein and shell yourself. Make 4-5 horizontal slices on the underside of the shrimp so that it will stay straight when it fries. Set to the side.

Add the neutral oil to medium-high preheated 10-inch skillet and bring the oil up to temperature. Add the minced ginger and lemongrass. Sauté for 5-7 minutes to remove the moisture from the aromatics. Next add the finely minced scallion and sauté for another 5 minutes over medium-high heat. The scallion should darken in color and become translucent. Season with salt and black or white pepper to taste. Allow the mixture to cool for about 10 minutes to room temperature. For quicker cooling spread it out on an 8-inch glass plate and place it into the freezer for the ten minute period.

Mix the water and cornstarch together to form your slurry. Cut one corner off the spring roll wrapper. Paint the remaining edges of the wrapper with the cornstarch slurry. Fold the two corners across from one another inward like an envelope. On the folded inward corner closest to you place the shrimp, tail outside of the wrapper and closest to you, and a teaspoon of the ginger-lemongrass-scallion blend spread across the length of the shrimp onto the spring roll. Paint the inside of the wrapper with cornstarch slurry and fold the wrapper in half horizontally over the shrimp. Press this together then roll the shrimp over on itself, starting from the end with the shrimp, until you make it near the end. Paint the end with more cornstarch slurry and seal the edge. Let these hangout for 10 minutes to set.

Drop the shrimp rolls in the 350ºF oil 3 at a time for 3-4 minutes or until golden and crispy. Remove and let drain on a paper towel. Mix the dipping sauce ingredients together and stir thoroughly to combine. Enjoy.