Rainbow Shrimp Veggie Crystal Pouches

🧾 Ingredients:

• 1/2 cup diced shrimp

• 1/3 cup diced carrots

• 1/3 cup corn kernels

• 1/3 cup green peas

• 1 small bunch of Chinese leeks (or chives), for tying

• Spring roll wrappers (rice paper)

• 1 tbsp oyster sauce

• Salt and black pepper to taste

👨🍳 Instructions:

1. Blanch the vegetables:
   Bring a pot of water to a boil. Add the carrots, corn, and peas. Blanch for 2 minutes, then remove and drain.

2. Prepare the leeks/chives:
   Blanch the Chinese leeks until just tender and pliable. Set aside to cool.

3. Cook the shrimp:
   Dice the shrimp and fry in a non-stick pan until just cooked through.

4. Mix the filling:
   Add the blanched vegetables to the shrimp. Season with 1 tablespoon of oyster sauce, a pinch of salt, and black pepper. Stir well and let cool slightly.

5. Prepare wrappers:
   Dip each spring roll wrapper in warm water for a few seconds until soft. Lay it flat on a clean plate.

6. Assemble the pouches:
   Spoon a generous amount of filling into the center of each softened wrapper. Gather the edges together into a pouch, pinch the top tightly, and tie with a blanched chive.

7. Trim and finish:
   Cut off any excess wrapper above the tied portion for a neat finish.

8. Serve:
   Enjoy as-is, or optionally steam for 2–3 minutes for a warm version. Serve immediately.