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Prep Time: 25 Minutes Cook Time: 4 Minutes |
Ready In: 29 Minutes Servings: 12 |
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I love Spring Rolls and I love shrimp but what I didn't like with most of the spring rolls you buy is that they are to greasy or not the right veggies - so I came up with my own and here I am sharing with you as well! Ingredients:
1 1/2 teaspoons gingerroot (fresh minced) |
1 teaspoon garlic (minced) |
2 cups cabbage (napa, shredded) |
2 cups bean sprouts (mung sprouts work best) |
3/4 cup carrot (julienned) |
1 1/2 cups green onions (diced on the bias) |
1 1/2 cups shrimp (large deveined and peeled) |
3 tablespoons oyster sauce |
1/4 teaspoon red pepper flakes |
1/2 teaspoon soy sauce |
12 egg roll wraps |
Directions:
1. Deveine and peel your shrimp chopped into small pieces - you should have a good 2 cups chopped shrimp. Set aside.
2. In a large wok style pan stir fry the first 6 ingredients, in 2 tsp of olive oil (or peanut oil) Stir in oyster sauce, pepper flakes and soy sauce. Cook down for 2 minutes.
3. Remove from heat and add shrimp.
4. Place egg roll wrappers on the counter - I do 6 at a time as that is what I can comfortably work with on my counter - place 2 tbsp of the filling diagonally on the wrapper - fold bottom corner of the wrapper over the filling, roll snugly half-way to cover the filling. Fold both sides snugly against the filling; moisten the edges of the top flap and roll the flap over to seal - lay flap side down until ready to cook - place in a plate that has been lightly floured.
5. You can deep fry at 350°F or I take a cast iron skillet and fill 1/3 with canola oil and get to frying temp (when you take a tooth pick and immerse it in the oil and oil spatters up it's ready) arrange 2-3 egg rolls at one time and flip when golden brown. Place on paper towel to absorb any fats - serve hot with some duck sauce and enjoy!
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