Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon grated ginger
  • 3 garlic cloves (minced)
  • 2 large scallions (chopped)
  • 3 cups chopped green cabbage
  • 1/2 cups shredded carrots
  • 2 tablespoons reduced sodium soy sauce
  • 1/2 tablespoon unseasoned rice vinegar
  • 1/2 pound large peeled raw shrimp (chopped)
  • 6 egg roll wrappers
  • Olive oil spray
  • Sweet chili sauce, duck sauce or spicy mustard ( for dipping (optional))

Instruction

  • In a large skillet, heat sesame oil over medium-high heat.  Add the shrimp and sauté, until shrimp is almost cooked through, 1 to 2 minutes.
  • Add ginger, garlic and scallions.  Sauté until fragrant, about 30 seconds.  Add cabbage and carrots, soy sauce and vinegar.
  • Cook on high heat until vegetables are tender crisp, about 2 to 3 minutes. Transfer to a colander to drain and let cool.
  • One at a time, place egg roll wrapper on a clean surface, points facing top and bottom like a diamond. Spoon a 1/3 cup mixture onto the bottom third of the wrapper.
  • Dip your finger in a small bowl of water and run it along the edges of the wrapper. Lift the point nearest you and wrap it around the filling.
  • Fold the left and right corners in toward the center and continue to roll into a tight cylinder.  Set aside and repeat with remaining wrappers and filling.
  • Spray all sides of the egg rolls with oil using your fingers to evenly coat.
  • In batches, cook 370F for 5 to 7 minutes, turning halfway through until golden brown.
  • Serve immediately, with dipping sauce on the side, if desired.