Shrimp packets

Heat the oil in a frying pan, add the pressed garlic and grated ginger and fry 2 minutes over low heat. Add the chopped spring onions and fry 2 minutes.

Higher the heat, add the chopped shrimps and fry 2 minutes while stirring. Add fish sauce, sugar, lemon juice and chopped coriander leaves. Stir another minute, remove the pan from the heat and let cool.

Quarter each egg roll skin. Divide the mixture in 24 portions. Place 1 portion in the middle of each piece egg roll skin. Brush the edges with water and fold packets.

Fill a (deep fryer) pan to 1/3 with oil. Fry the packets one by one in hot frying fat (hold a couple of seconds with a grip, to prevent to fall apart).

Fry golden brown and drain on kitchen paper. Serve with sweet chili sauce.