EGG ROLLS -- SHRIMP

Egg Rolls -- Shrimp image

Provided by Gary Hancq

Time 35m

Number Of Ingredients 12

8 egg roll wraps
1/2 cabbage medium sized grated
2 whole carrots grated
2 c shrimp cooked peeled and chopped coarse -- medium to large sized shrimp
1/2 Tbsp olive oil added to mixture
1/2 tsp salt
1 pinch black pepper
1 pinch tlc
2/3 c oil to fry
ACCOMPANIMENTS
chinese hot yellow mustard
fruit jelly, jam or preserves mixed with a little cider vinegar or a sweet and sour prepared sauce

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