Shrimp Egg Rolls
Submitted by Jennifer Barket
- Shrimp, peeled, deveined, and roughly chopped
- Cabbage, thinly sliced
- Green onions
- Carrots thinly sliced
- Sesame oil
- Vegetable oil for frying
- Egg roll wrappers
- In a large bowl, mix together ingredients and season lightly with salt, pepper, and soy sauce.
- Place mixture in the center of the egg roll wrapper. Bring the bottom edge of the wrapper tightly over the filling, folding in the sides. Continue rolling until the top of the wrapper is reached. Using your finger, rub the edges of the wrapper with water, pressing to seal. Repeat with remaining wrappers and shrimp mixture. At this point, the wraps can be frozen on a pan in a single layer to be cooked later. Once frozen, store in a ziplock bag.
- To cook, fry using vegetable oil in a dutch oven until golden brown, or bake in an oven at 400 degrees until golden brown. Spray your foil lined pan with non-stick spray prior to baking.
Additional Tips: To save time and money, buy bagged frozen shrimp, pre-sliced and bagged coleslaw mix. Ginger can be used as an added seasoning along with red pepper flakes or Sriracha for heat.