Bangkok Joe's Crispy Shrimp Roll

Bangkok Joe’s Crispy Shrimp Roll
Washington, DC
Deep fried chicken, mushrooms and scallions on shrimp neatly wrapped in spring rolls and served with Spicy Mango-Basil Sauce.


  1. ½ lb. Ground Chicken
  2. ½ cup Shiitake mushrooms - coarsely chopped
  3. ½ cup Bamboo Shoots - coarsely shopped
  4. ¼ cup Scallions - coarsely chopped
  5. 1 tsp. Minced Garlic
  6. 2 tbs. Oyster Sauce
  7. 20 medium-sized Shrimp - peeled and butterflied
  8. 1 package Spring Roll Wrappers
  9. Cornstarch
  10. Canola Oil for deep frying


  1. Place the first six ingredients in a mixing bowl and mix well.
  2. Place about one tablespoon of filling in the center of the shrimp.
  3. Cut the each square spring roll wrapper in half diagonally, to make two triangles.
  4. Wrap each stuffed shrimp with one triangle sheet.
  5. Seal the edge with a mixture made of equal parts of cornstarch and water.
  6. Deep-fry in hot canola oil and drain well.
  7. Serve with spicy magno-basil sauce (see recipe below).

Spicy Mango-Basil Sauce

  1. 1 ½ cup Mango Puree
  2. ½ cup Fresh-squeezed Lemon Juice
  3. 1 ¾ cup Water
  4. ¼ cup Honey
  5. 1 tbs. Ground Chili
  6. ½ cup Sugar
  7. 1 tsp. Salt
  8. 1 cup Sweet Basil Leaves
  9. 4 tbs. Cornstarch
  10. ½ cup Water


  1. In large blender, blend the first eight ingredients together.
  2. Transfer to a medium stockpot and heat until it comes to a boil.
  3. Dissolve cornstarch with water, and stir in.
  4. Let it come to a boil again. Remove from heat and cool.
  5. Serve with crispy shrimp roll.