Shrimp Egg Rolls

Ingredients

• Canola oil

  1 cup or 218g

• Beans

  Mung, mature seeds, sprouted, canned, drained solids

  ½ cup or 63g

• Cabbage

  Raw

  ¼ head, medium or 227g

• Celery

  Raw

  1 stalks, large (11 inches long) or 64g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Garlic

  Raw

  2 cloves, minced or 6g

• Soy sauce

  Regular sodium, Shoyu

  1 tbsp or 16g

• Fish sauce

  Ready-to-serve

  1 tbsp or 18g

• Ginger

  Spices, ground

  1 tbsp or 5g

• Sesame oil

  Salad or cooking

  1 tsp or 5g

• Egg rolls

  Restaurant, chinese, assorted

  1.8kg

• Crustaceans, shrimp, cooked (not previously frozen)

  12 oz or 340g

Directions

1. Heat vegetable oil in a large skillet or Dutch oven over medium high heat.
2. In a medium bowl, combine shrimp, chopped cabbage, bean sprouts, celery, green onions, garlic, soy sauce, fish sauce, ginger, and sesame oil.
3. Working one at a time, place shrimp mixture in the center of each 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.*
4. Working in batches, add egg rolls to the Dutch oven and fry until evenly golden brown and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
5. Serve immediately.
6. Adapted from recipe by: Chungah Rhee (source: https://damndelicious.net/2016/06/10/shrimp-egg-rolls/)

Similar Foods

• Shrimp Summer Rolls
• Eggplant Rolls
• Eggplant Lasagna Rolls
• Baked Egg Rolls
• Breakfast Sandwich
• Prawn and Beansprout Omelet