Coarsely chopped shrimp, mushroom, and scallion, and a little egg white for binder, rolled in spring roll skin and pan fried. I tried to roll little purses, like chaotze, and they didn't quite work. Still delicious; looking forward to the Mark II version. Served with house dipping sauce: soy/vinegar/ginger/scallion.
Shells from the same shrimp; since they were just paper thin, I deep fried them and served sprinkled with coarse salt. I poured the sauteeing oil, with that lovely shrimp flavor, back over the shrimpcakes when I served them.
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