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On behalf of Expert Village, I'm Laura Banford and I'm going to show you how to make shrimp
egg rolls and with sesame noodles. Now I'm going to make a cornstarch slurry. A slurry
is a liquid mixture destined to thicken a sauce. In this case, I have a filling for
egg rolls and I want to give it a little thickness so that it kind of clings together and it's
not just a mixture of things. It's actually more cohesive. We're going to make a little
slurry with cornstarch. In this case, our liquid is going to be soy sauce because that's
what we want. I really did not season the egg roll or the spring roll mixture. I didn't
want to put a lot of salt in because I knew that there was going to be some soy sauce
in it. Just add this low sodium soy sauce to the cornstarch. A lot of times you'll use
broth or water. You want to whisk it to get the lumps out. We want to make it a smooth
mixture. Then I'm going to add it to our shrimp and sausage mixture. It's kind of subtle,
but it's going to kind of pull this mixture together. It smells good already. When we
come back, we're going to talk about spring roll wrappers.