I came across this recipe the other day from Canadian Living Test Kitchen. I was thrilled that it was baked and not fried! Plus I thought it perfect for a friend who was coming for supper last Friday and she is big into Thai food.
I made a spicy Thai Soup, which I should have served first
but sometimes life gets in the way. I ended up going with the starters of these Spring Rolls, some FireCracker Shrimp, and Salt & Pepper Calamari sticks (Walmart)(all baked). I served them with Sweet Red Chili Sauce (spicy but sweet) which she much preferred. I preferred the Wasabi Soy Sauce. This morning I had a left-over, cold one, with Kikkoman's Ponzu Citrus Seasoned Dressing and Sauce and thought it was perfect! I've made a note on my recipe to include that in the choices of dippings for next time I serve.
Changes and notes to this... I used 2 'packed' cups of chopped Napa cabbage instead of coleslaw. This was about the only ingredient change. I also mixed and cooked it up the day before (adjusting the cook time for the more fragile Napa) and assembled just before baking. I just have to be a little more careful on the draining part as they were a tad too moist.
Be sure not to mince your shrimp, you want toothsome bits. They were yum!
Shrimp Phyllo Spring Rolls
Try them... they're great!