Every now and then I get the yen for Chinese Egg Rolls. And though I vary the ingredients my preference is usually Shrimp and Cabbage. My preference for accompaniments are the Chinese Hot Yellow Mustard for bite number one, and a little Fruit Jelly or Jam mixed with Cider Vinegar for bite two. And so on, till they're...
Provided by Gary Hancq
Categories Other Side Dishes
Time 35m
Number Of Ingredients 12
Steps:
- 1. Shred the Cabbage and the Carrots. Add 1/2 tablespoon Olive Oil or Oil of choice and toss well. Microwave for 4 minutes on high.
- 2. Remove from microwave and add salt and pepper to your liking. I use sparsely. Toss well.
- 3. Add coarse chopped cooked Shrimp and toss well again. I use medium to large sized shrimp.
- 4. Lay out Egg Wrap with one corner toward you. Place two heaping tablespoons of mixture on wrap. Fold corner over on ingredients and tuck in the sides and continue wrapping. Makes eight prepared Egg Rolls.
- 5. Place in hot oil, final corner of wrap down and fry until golden. Flip over to brown other side. Remove to paper towels to absorb oil. Cool somewhat and enjoy. Serve with accompaniments noted or of your choice.
- 6. These re-heat in microwave very well. I usually wrap loosely in paper towel to re-heat. They also freeze and re-heat very well. Enjoy
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