Egg Rolls: Shrimp and Vegetable Egg Rolls with Sweet and Sour Sauce

Ang posted 03-02-99 7:45 AM

Shrimp & Vegetable Egg Rolls

2 Tbls vegetable oil
8 cups finely shredded green cabbage
2 cups coarsely grated carrots
2 & 1/2 Tbls soy sauce
3 cloves of garlic, finely minced
1 Tbls ginger, finely minced
6 green onions (or scallions), cut into very thin slices
3/4 lb salad shrimp (can substitute chopped, cooked, chicken or pork)
1/2 cup coarsely chopped fresh cilantro
1/4 cup finely slivered fresh basil
Salt - to taste, if needed
12 egg roll wrappers (10 oz)
1 egg, lightly beaten
1 & 1/2 cups vegetable oil
In a large, heavy pot, heat the 2 tablespoons of oil. Add the cabbage and carrots; cook over medium-high heat for 3 to 4 minutes, until cabbage is wilted and bright green. Stir in soy sauce.

Add the garlic and ginger; cook for 1 minute, stirring. Remove from heat and stir in green onions, shrimp, cilantro, basil and (if desired) salt.
When working with egg roll wrappers, cover them with a damp kitchen towel so they don't dry out.

Stuff wrappers one at a time:
Place one tip facing you like a diamond shape on a flat work surface. Place 1/3 a cup of filling 1 inch from the bottom point and across the wrapper to within 1 inch of each side.

Fold bottom tip up over filling and roll away from you halfway up. Brush egg over exposed edges with a pastry brush.

Fold in 1 inch side tips and finish rolling TIGHTLY (very important - or egg rolls will absorb more oil and taste ‘greasy'). Place on a plate seam-side down.

Repeat procedure with the rest of the wrappers. Keep finished egg rolls covered with a damp towel.

Heat 1 & 1/2 cups of oil in a 10 inch skillet until it begins to bubble a bit on top. (To test for temperature, drop a cube of bread into oil; it should brown within one minute). [I use my deep fryer - @ 370 degrees - drop in 3 or 4 egg rolls - cook 1 minute and turn and cook for another minute, or until golden brown.]

Add 3 or 4 egg rolls at a time to the oil and fry for 2 to 2 & 1/2 minutes on each side, or until golden brown. Drain on paper towel. Serve immediately.

Sweet & Sour Sauce:
1/2 cup packed brown sugar
1 tablespoon corn starch
1 can (13&1/4 oz) pineapple chunks
1/3 cup vinegar
1 Tbls soy sauce
1 small green pepper, coarsely chopped

Mix brown sugar and cornstarch in skillet. Stir in pineapple (with syrup), vinegar and soy sauce. Heat to boiling, stirring constantly; reduce heat.

Cover; simmer, stirring occasionally, for about 5 minutes, or until sauce thickens to your desired thickness.

Stir in green pepper. Cover and simmer for about two more minutes. This is the ‘perfect' (according to family & friends) S&S Sauce and can be used for egg rolls, meatballs, chicken, shrimp, fried won-tons, egg foo yong and more.

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