Shrimp Spring Roll
Ingredients
- 1 1/2 teaspoons gingerroot (fresh minced) ⓘ
- 1 teaspoon garlic (minced) ⓘ
- 2 cups cabbage (napa, shredded) ⓘ
- 2 cups bean sprouts (mung sprouts work best) ⓘ
- 3/4 cup carrot (julienned)
- 1 1/2 cups green onions (diced on the bias) ⓘ
- 1 1/2 cups shrimp (large deveined and peeled)
- 3 tablespoons oyster sauce
- 1/4 teaspoon red pepper flakes ⓘ
- 1/2 teaspoon soy sauce ⓘ
- 12 egg roll wraps ⓘ
Instructions
- Deveine and peel your shrimp chopped into small pieces - you should have a good 2 cups chopped shrimp. Set aside.
- In a large wok style pan stir fry the first 6 ingredients, in 2 tsp of olive oil (or peanut oil) Stir in oyster sauce, pepper flakes and soy sauce. Cook down for 2 minutes.
- Remove from heat and add shrimp.
- Place egg roll wrappers on the counter - I do 6 at a time as that is what I can comfortably work with on my counter - place 2 tbsp of the filling diagonally on the wrapper - fold bottom corner of the wrapper over the filling, roll snugly half-way to cover the filling. Fold both sides snugly against the filling; moisten the edges of the top flap and roll the flap over to seal - lay flap side down until ready to cook - place in a plate that has been lightly floured.
- You can deep fry at 350°F or I take a cast iron skillet and fill 1/3 with canola oil and get to frying temp (when you take a tooth pick and immerse it in the oil and oil spatters up it's ready) arrange 2-3 egg rolls at one time and flip when golden brown. Place on paper towel to absorb any fats - serve hot with some duck sauce and enjoy!
Nutrition & Diet Analysis (per serving)
236
kcal
12% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).