Shrimp Egg Rolls

• Seafood

  • 1 lb Shrimp, raw

• Produce

  • 1/4 cup Basil, fresh
  • 2 cups Carrots
  • 1/2 cup Cilantro, fresh
  • 3 cloves Garlic
  • 1 tbsp Ginger
  • 8 cups Green cabbage
  • 6 Green onions

• Refrigerated

  • 1 Egg

• Condiments

  • 2 1/2 tbsp Soy sauce

• Baking & Spices

  • 1 Salt

• Oils & Vinegars

  • 26 tbsp Vegetable oil

• Bread & Baked Goods

  • 12 Egg roll wrappers (10 oz

Found on bakingblond.com

Description

Ingredients

• 2 Tbsp vegetable oil
• 8 cups finely shredded green cabbage (I used an packaged Asian Chopped Salad mix)
• 2 cups coarsely grated carrots
• 2½ Tbsp soy sauce
• 3 cloves of garlic, finely minced
• 1 Tbsp ginger, finely minced
• 6 green onions (or scallions), cut into very thin slices
• 1 lb raw shrimp, chopped coarse for easy rolling (can use chicken or pork if desired)
• ½ cup coarsely chopped fresh cilantro
• ¼ cup finely slivered fresh basil
• Salt - to taste, if needed
• 12 egg roll wrappers (10 oz)
• 1 egg, lightly beaten
• 1½ cups vegetable oil

Directions

• In a large, heavy pot, heat the 2 tablespoons of oil. Add the cabbage and carrots; cook over medium-high heat for 3 to 4 minutes, until cabbage is wilted and bright green. Stir in soy sauce. Add the garlic and ginger; cook for 1 minute, stirring. Remove from heat and stir in green onions, shrimp, cilantro, basil and (if desired) salt.
• When working with egg roll wrappers, cover them with a damp kitchen towel so they dont dry out. Stuff wrappers one at a time: Place one tip facing you like a diamond shape on a flat work surface. Place ⅓ cup of filling 1 inch from the bottom point and across the wrapper to within 1 inch of each side. Fold bottom tip up over filling and roll away from you halfway up. Brush egg over exposed edges with a pastry brush. Fold in 1 inch side tips and finish rolling TIGHTLY (very important - or egg rolls will absorb more oil and taste greasy). Place on a plate seam-side down. Keep from touching each other. Repeat procedure with the rest of the wrappers. Keep finished egg rolls covered with a damp towel.
• Heat 1½ cups of oil in a 10 inch skillet until it begins to bubble a bit on top. I use my deep fryer. Add 3 or 4 egg rolls at a time to the oil and fry for 2 to 2½ minutes on each side, or until golden brown. Drain on paper towel.
• Serve immediately with your favorite sauce.