Deep fried shrimp dumpling bundles
80 grams shrimp
50 grams ground pork
40 grams purple potatoes
4 sheets spring roll wrappers
2 stalks chives
1 clove garlic, minced
30 grams coriander
1/2 tablespoon fish sauce
2 pinches salt
Oil for frying
Peel the potatoes and cut into 5mm chunks.
Lightly boil the chives and cut in half.
Peel, devein and mince the shrimp. In a bowl, combine shrimp, pork, potatoes, coriander, fish sauce, salt and pepper and mix well to combine.
Cut out a circle by placing a bowl on top of the spring roll wrapper.
Place a spoonful of mixture into the center of the spring roll wrapper and wrap it up into a bundle. Secure and tie with chives.
Deep-fry in hot oil (180 degrees C) until golden brown and crispy. Serve with chili sauce.