Saturday, December 29, 2012

Spicy ginger-shrimp egg rolls


1 lb shrimp, chopped
1 cup shredded cabbage
1 cup diced shiitake mushrooms
1/4 cup shredded carrots
2 T chopped cilantro
1 T fresh ginger, grated
3-4 cloves fresh garlic, grated
1 T soy sauce

All natural egg roll wrappers

Sauté shrimp (in the shell is best) in a little olive oil and set aside to cool, then chop into bite size pieces. Sauté cabbage and mushrooms (add more oil if needed) just until slightly tender and set aside to cool. They will continue to cook later. Add everything to a bowl and stir to mix. Add filling to the wrappers according to package instructions. Deep fry at 365 degrees until golden brown, about 5 minutes, flipping half way through. Makes 6-8 egg rolls. Serve with sweet chili dipping sauce. Leftovers freeze well.

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