Description
They are a little time consuming, but they’re definitely worth the effort. You can substitute shredded chicken or pork in this recipe. Serve with hot mustard.
Ingredients
- 6 cups cabbage, shredded
- 1 carrot, shredded
- ½ cup fresh bean sprouts
- 1 celery stalk, diced
- 2 tablespoons chopped onion (Optional)
- 1 (4 ounce) can shrimp, drained
- 2 tablespoons soy sauce
- ⅛ teaspoon garlic powder
- black pepper to taste
- 1 egg, beaten
- cornstarch
- 20 egg roll wrappers
- vegetable oil for frying
Instructions
- In a large bowl
- mix together cabbage
- carrots
- sprouts
- celery
- and onion. Stir in shrimp
- soy sauce
- garlic powder
- and black pepper.
- Pour beaten egg into a skillet placed over medium heat; cook flat and thin
- flipping once
- until done. Remove from skillet
- cool
- and chop finely. Stir egg into cabbage mixture. Sprinkle top with cornstarch
- mix
- and allow to sit 10 minutes.
- Mix 1 tablespoon cornstarch with 2 tablespoons cold water. Set aside.
- Place 2 or 3 tablespoons of the shrimp mixture into the center of an egg roll skin. Dip a spoon into the water and cornstarch mixture
- and moisten all corners but the bottom corner. Fold the egg roll skin from the bottom over the mixture
- making a tight tube of the shrimp mixture. Fold corners in from the sides
- and press to stick against folded roll. Then roll the rest of the way. Repeat with remaining egg roll wrappers.
- Pour vegetable oil into a deep frying pan to a depth of 3 or 4 inches
- and heat oil to 350 degrees F (175 degrees C). Carefully place egg rolls into hot oil
- and fry until golden brown. Remove to paper towels.
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Servings: 8