Thought I would share my shrimp egg roll recipe with you. Now I usually don’t write out recipes but I got it as close as possible. Hope you enjoy.
1 pack of Egg Roll wrappers (thicker than spring roll wrappers)
1 lb. of raw shrimp cut in pieces
1 small cabbage shredded
1 cup of shredded carrots
1 cup of shitake mushrooms cut in small pieces
1/2 small onion
1 tablespoon of roasted minced garlic
1 tablespoon of crushed ginger
1/2 cup of seasoned rice vinegar
Salt to taste
Drizzle olive oil in a hot skillet, add minced garlic and ginger. Stir until garlic begins to turn a little brown. Be careful not to burn the garlic.
Add the shrimp, onions, mushrooms, cabbage, and about 1/4 cup of soy sauce and 1/4 cup of seasoned rice vinegar. Stir until shrimp are almost done.
Add the shredded cabbage, the rest of the seasoned rice vinegar and about 1/4 cup of soy sauce.
Cook about 5-6 minutes or until the cabbage are tender. You do not want the cabbage to get soft or mushy. No one likes egg rolls with mushy cabbage lol.
Remove the ingredients from pan and put into a strainer. Press out as much liquid as possible. The liquid will make the rolls soggy if you leave it.
Whip the egg in a bowl
Brush each wrap with the egg so it holds when rolled.
Start with the wrap in a diamond. Add about 2 tablespoons of ingredients to each roll. Roll up once before tucking the sides in. Continue rolling until it is sealed.
Fill a pan with about 1/2 inch of vegetable oil. When hot add the egg rolls. Be careful not to allow them to touch until the skin turns crispy or they will stick together.
If they’re not wrapped correctly or you poke them the ingredients will spill into the oil and make a mess or cause the oil to pop everywhere. I have the burn marks to prove it 🙂
Watch the rolls carefully because they burn easily.
Remove when done and enjoy.