Shrimp Spring Roll

Total Time: 29 mins Preparation Time: 25 mins Cook Time: 4 mins

Ingredients

• Servings: 12
• 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

Recipe

• 1 deveine and peel your shrimp chopped into small pieces - you should have a good 2 cups chopped shrimp. set aside.
• 2 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.
• 3 remove from heat and add shrimp.
• 4 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.
• 5 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!