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1
To make the chile sauce:.
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2
Stir chile sauce, fish sauce, lime juice, and serrano chile in bowl.
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3
Cover and refrigerate until needed.
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4
To make spring rolls:.
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5
Combine shrimp, cilantro, and salt in food processor.
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6
Pulse until mixture is chopped to 1/2-inch pieces, about 8 pulses.
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7
Pour into large bowl; stir in bean spouts.
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8
Lay an egg roll wrapper square on work surface with a point facing you.
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9
Keep remaining wrappers covered with plastic wrap.
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10
Arrange rounded teaspoon of shrimp filling across center of wrapper.
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11
Fold up the point end to cover filling, and fold in the pointed sides to enclose the filling.
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12
Roll wrapper around filling as tightly as possible.
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13
Dip a finger in some water and run it along the open pointed end and sides of wrapper Continue to roll tightly and seal the egg roll.
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14
Transfer roll, seam side down, to parchment-lined baking sheet.
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15
Continue with remaining filling and wrappers.
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16
Heat 2 inches oil in a heavy, deep saucepan over medium-high heat until hot (360 degrees on a deep-fry thermometer).
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17
Fry 4 or 5 spring rolls until deep golden, about 1 minute, and turn to fry the other side, 1 minute more.
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18
(Cut one open to make sure shrimp are cooked.)
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19
Transfer to paper towels to drain.
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20
Fry remaining rolls in same manner.
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21
Serve hot with chile sauce.
