Egg Rolls: Shrimp Vegetable Egg Rolls

posted by Linda in San Diego 10-05-00 9:04 AM

Shrimp Vegetable Egg Rolls
Makes 40-50 egg rolls

2 packages egg roll wrappers (avoid Dynasty brand)
1 head cabbage (either regular green cabbage, or napa)
1/2 lb. bean sprouts
1 carrot
2 green onions
1 lb. small cooked shrimp (or larger shrimp sliced into strips)
1 egg
1 clove minced garlic
1 Tbl. cornstarch
1 Tbl. cooking oil
1 Tbl. soy sauce
1 Tbl. hoysin sauce
1 Tbl. plum sauce
1 tsp. sesame oil

Clean and cook shrimp if you didn't buy peeled and cooked shrimp. Slice cabbage "cole slaw" style
Julien carrot. Dice green onion

Add 1 Tbl. cooking oil to wok. Add garlic, then immediately add the cabbage and carrot. Stir for 3-4 minutes. Add green onion and bean sprouts. Stir until cooked. Add soy, hoisin, plum sauce and cooked shrimp. Stir another 2 minutes, add sesame oil, remove from heat. Make sure you strain all the excess moisture from this mixture.

When the mixture has cooled and all the liquid has been removed, scramble one egg, mix in 1 Tbl. cornstarch and 1 oz. water. Stir with fork until the cornstarch has completely dissolved. Wet the edges of the egg roll wrappers with this mixture. Add a couple tablespoons of the mixture and fold the wrapper like a burrito. Deep fry in 380-390 degrees hot oil until golden brown. Remove and place on a paper towel. Eat with dipping sauce.

Dipping sauce:
2 Tbl. plum sauce
1 Tbl. hoisin sauce
1 Tbl. soy sauce
1 Tbl. teriyaki sauce
dash sesame oil
1 tsp. hot chile sauce (optional)

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