Instructions: To make the filling, heat the oil in a large saucepan and add the garlic, shrimp, dried shrimp, bamboo shoots, carrots, and jicama.

Saute until the shrimp turn bright pink then add the water, sugar, and salt and bring the mixture to a boil.

Reduce the heat and simmer until the vegetables are tender.

Set aside to cool.

To assemble, lay a spring roll wrapper down with one corner toward you.

Cut another wrapper into 3 equal strips (you will need 4 wrappers for each 3 spring rolls).

Place one of the strips horizontally across the middle of the wrapper.

Smear about 2 tsp. of hoisin sauce over the middle strip.

Add 1/2 to 1 tsp. of Sriracha sauce to taste.

Spread about 1/3 cup of the vegetable filling over the sauces and scatter some Chinese sausage, egg strips, and 3 or 4 shrimp halves on top.

Fold the bottom edge of the wrapper up over the filling.

Tuck in the side corners and roll up the spring roll.

Repeat with the remaining wrappers and filling.

Deep fry in small batches until golden brown.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.