Gochujang Spicy Shrimp Rolls

Ingredients:

200g dried shrimp

100g Gochujang

50mlwater

50g sugar

1 egg white ~ for sealing

Cooking oil ~ for frying

1 packet spring roll (5"x5") ~ cut into 4 equal squares

Directions/Instructions:

1. Clean and soak the dried shrimp in water for 15 mins.
2. Drain the water and place the shrimp in the food processor and grind to a finely minced consistency.
3. In a small bowl, add the Gochujang, sugar, and water.  Mix to combine.  Then pour into the minced dried shrimp and mix well.
4. In a small non-stick saucepan, without oil, fry the minced prawns mixture until dry.
5. Once the mixture is dry, mixed through and changes color, remove from heat and transfer into a bowl.
6. Take a piece of cut wrapper and place 1/4 tsp of the prawn mixture onto the edge and fold like a spring roll.  Seal the edge with the egg white.
7. Once they are completely wrapped, deep fry them till golden brown.

Note:  The prawn mixture can be done ahead of time and stored in the fridge.  If do not have Soju Gochujang, can do the following ingredients:

8-10 dried chilies

5 shallots

3 cloves garlic

2 candlenuts

De-seed the dried chilies and soak the chili in warm water for 10 mins.  Drain and place them in the blender.  Add in the candlenuts, garlic, and shallots.  Grind till a smooth paste.