Crispy Shrimp Rolls
Reserve remaining beaten egg. Cut off and discard bread crusts, then flatten slices with a rolling pin to a thickness of 1/4 inch.
Spread paste evenly over three fourths of each bread slice, leaving one side uncovered.
Sprinkle a few cilantro leaves on top of paste, then lay 2 pieces of ham along center of each slice of bread. Brush uncovered surface with reserved beaten egg.
Starting from paste side, roll each slice into a cylinder, pressing lightly to seal. Set wok in a ring stand and add oil to a depth of 1 1/2 to 2 inches.
Place over medium high heat until oil reaches 350F to 360F. Add shrimp rolls, a few at a time, and deep fry for 3 to 4 minutes or until rolls turn golden brown and float to the surface.
Lift heatproof dish and keep warm in a 200F oven while
cooking remaining rolls. Cut rolls into 1 inch pieces and serve hot.