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1
Fill a high-sided, 5-quart pot halfway with canola oil.
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2
Preheat the oil over medium heat to 350 degrees F.
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3
Sprinkle the shrimp on both sides with salt and pepper.
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4
Coat a large saute pan with enough oil to coat the bottom and place on medium heat.
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5
Add the shrimp and saute, flipping once, until they begin to curl and turn opaque, 1 to 2 minutes.
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6
Add the garlic to pan halfway through and cook briefly, making sure not to burn.
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7
Deglaze the pan with the white wine and cook off the liquid.
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8
Remove from the heat and pour the contents onto a tray to cool.
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9
Bring the pan back to the heat and add a little more oil.
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10
Add the Brussels sprouts, cook to sweat and then season with salt and pepper.
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11
Add the chiles and cook for another minute.
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12
Remove from the heat and set aside to cool.
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13
Place the cooked shrimp on the cutting board and run knife through it for a rough chop.
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14
Place into a mixing bowl.
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15
Mix in the Brussels sprouts, chopped peanuts and Thai basil.
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16
Season with salt and pepper.
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17
To build the egg roll, lay the wrapper flat on the work surface like a diamond, with one corner facing you.
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18
Brush a little egg wash over the top corner and edges of the wrapper.
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19
Lay some of the stuffing in the bottom third of the wrapper in a horizontal log, leaving a 1-inch gap on either side.
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20
Fold the bottom corner over the stuffing, then fold the sides inside like an envelope and roll all the way to the top.
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21
Place the egg rolls on a sheet tray until ready to fry.
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22
Fry the egg rolls in the oil until golden brown and crispy, 3 to 4 minutes.
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23
Remove from the oil carefully and place them on a paper-towel-lined sheet tray.
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24
Place on a platter and serve with the Sesame Ginger Dipping Sauce.
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25
In a small bowl whisk together the soy sauce, honey, scallions, vinegar, ginger, oil and chiles.
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26
Add salt to taste.
