Instructions: Place all of the ingredients into the bowl of a food processor and pulse rapidly to a very coarse texture. Do not make too soft or pasty.

Lay out the egg roll wrappers and cut into 4 equal squares. Brush a square of wrapper with some water, place a dollop of the shrimp mixture in the center and roll the sides of the wrapper inwards to enclose the filling. Rolling away from yourself, roll up the wrapper into a cigar shape and enclose the filling completely. Seal the ends with some of the water. Continue to finish filling the wrappers and refrigerate them several hours to firm them before cooking.

Heat the oil in a deep skillet to 345 degrees. Fry the spring rolls, in batches, until crisp.

In a bowl, combine the ingredients of the dipping sauce and serve with the spring rolls.

This recipe yields 48 to 60 miniature spring rolls.

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