Shrimp egg rolls

These were good! I'll definitely make these again. I ended up making 4, but without measurements, you'll get anywhere from 3 to 5 I'd guess.

cabbage, thinly sliced, about a cup
1 carrot, shredded
1 clove garlic, minced
1 tbsp. ginger, minced
2 scallions, thinly sliced across, white and green part separated
3 oz. cooked shrimp, finely chopped (you could probably use half that amount)
soy sauce
black pepper

egg roll wrappers
oil for deep frying

Here's my mise en place:

This page had great tips for making egg rolls. Definitely head over there and take a look. One great tip that I hadn't though of is that you should make the filling ahead of time and let it cool. The reason is that if the filling is hot, then the inside of the egg roll will get all moist instead of nice and crispy. Great tip!

Add a little oil to a sauté pan. Cook the white parts of the scallions, garlic and ginger for a minute. Add the cabbage and cook for a few minutes. Add the shredded carrot and pre-cooked shrimp. When almost done, add the green parts of the scallion, black pepper and a little soy sauce.

Here's the filling. Very tasty!

Roll the egg rolls, then deep fry for 1 to 2 minutes until golden brown. Serve immediately.

The picture at the top of the post has fried wontons, which are just an egg roll wrapper cut into strips and deep fried for a minute. The sauces are Chinese hot mustard (for the wontons) and a mixture of soy sauce and sriracha (for the egg rolls). Delicious!

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This page contains a single entry by Rick Kasguma published on January 9, 2015 11:52 AM.

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