Hubby's favorite treat when we go to the mall is egg rolls and since the wrappers were on sale, i decided to try my hand at it. i was also pretty happy that i could pan fry these rather then deep frying... there is also the option of baking. right now it is much to hot for lighting up the oven where i am at.....i wonder...grilled egg rolls?
Shrimp Egg Rolls
1 LB Shrimp
4 Tablespoons Duck Fat (or butter)
2 Tablespoons Garlic Powder
1 Tablespoon Each Fresh Grated Ginger, Powdered Ginger, Paprika, Black Pepper
4 Cups shredded Cabbage
1 Cup Shredded Celery
1/2 Cup Shredded Carrot
1/4 Cup Soy Sauce
1/4 Rice Wine Vinegar
1 Package Egg Roll Wrappers
Oil for Pan Frying
melt some duck fat in the frying pan. add the shrimp and season lightly. saute until fragrant. remove to a strainer to be peeled when cool.
Grate your vegetables and add to the hot pan with soy sauce, vinegar, and remaining spices. cook, stirring often to prevent burning
remove the cabbage mixture from the pan and strain thoroughly. peel the shrimp and tear into small pieces before adding to the cabbage mixture. let strain and cool 15 minutes to overnight.
lay your egg roll wrappers out flat and place 2 Tablespoons of filling inside. fold in the corners to your left and right, then take corner pointing at you and fold up and over the first two corners. gently and firm roll. do not overfill.
crack the egg in a shallow dish and beat until combine. heat the oil in a pan and once hot, roll the egg rolls in the egg mixture and then cook in the pan until crispy golden brown, about 4 minutes. turn to brown all sides.
steam up some edamanne and you have a nice light summer meal.