A staple in Asian cuisine gets a punch of new flavour with a Maille Dijon Originale Mustard dipping sauce.
Remove back veins from peeled shrimp. Roll up shrimp and basil within spring roll sheet.
Mix flour with water to form a paste, and seal each spring roll sheet.
Deep-fry until crispy in oil that is 150-160 degrees. Serve with Maille Dijon Originale Mustard for dipping.
Looking for the ideal pairing? Ask our Mustard Sommelier by tweeting him at #AskMaille