Asian weekend @Home Pt3: Spinach, Mushroom and Shrimp Spring Rolls

I like spring rolls, but alot of the time, the ratio is unbalanced. You get all veggie and no shrimp, or they are just greasy. So I made these yummy Spinach, mushroom and shrimp spring rolls.So first lets start with what is needed. Fresh baby Spinach about 2 handful, 3 large Crimini mushrooms or white mushrooms, 1 carrot, 3 extra large (very big) prawns, 1 clove of elepant garlic or 2 cloves of regular garlic, spring roll pastry (found at a Asian Grocer), and a pan and oil for frying (I use Canola oil), a pan to cook the veggies and a small bowl of water. Okay, first take a cheese grater and grate the carrots (use the bigger side) and grate the carrot length way, so you have long strips Slice the mushrooms thinly and dice garlicClean and remove vein from shrimp and then cut them into nice chucksIn a frying pan, add olive oil and heatAdd mushrooms and cook for about 2 minutes Add in garlic and shrimp When the Shrimp begin to turn pink add in the carrotscook for a minute then add spinach, salt and pepper to tasteWhen the spinach cooks down, remove veggies from pan and place in a bowl and set to the sideNow it's time to fill the spring rolls. Lay one sheet of spring roll pastry out.Place some of the veggies toward the lower left corner of the pastry in a line.Fold the left corner over the veggies and roll, bring the corner in so that the filling doesn't fall out the sidesAdd a little water to the tab so that it closes and let it rest for a few minutes while heating up a pan with some oil.Once the oil is hot drop your rolls in They brown really fast so don't walk away from them. Brown on both sides and then drain them on a piece of paper towel or brown paper bag.I served this with sweet chilli sauce for dipping. My oldest daughter loved these. They are great served right out of the pan. Enjoy