Aka shrimp egg rolls. Cleaning out the fridge today! I like working with egg roll wrappers, you can fill those with literally anything. 1 pack egg roll wrappers 2CUPS cabbage (green or red) 1diced white onion 1/2CUP each sliced green onions, celery, water chestnuts, mushrooms, & carrots 10-15 prawns 2TBSP each of minced garlic and ginger 1TBSP white sugar (I used cane sugar) 1TSP each soya sauce, hoisin, and oyster sauce Thai Chilis optional as always I make a glue in a small bowl with some flour and water to use to hold the wrappers together. My owl is ready to get cooking LOL
Get some Vegetable oil, in your pan and turn up the heat if using cane sugar put in now as well. While that’s getting hot, I finely chop up all the shrimps.
Fry high heat, all the Vegetables just for about 3-4 minutes. Then add in shrimps, mix, add in soya sauce, oyster, & hoisin sauce, add your white sugar now if using that. Cook just another minute til shrimp are done. Remove from heat. Let cool.
I like to lay a bunch out on a silicone sheet, glue all around the edges with my fingers. I put roughly 2TBSP of filling in the centre of each wrap. I bring up two corners together, then the other two corners. Then run your fingers down seams to seal them. Something a little different then just a regular egg roll!
I deep fry 375F about 3 minutes per side. I put seam side down in oil first. Then flip fry the other side.
When done frying lay out on a paper towel to remove excess oil. These are great!Love our Lodge Wok!
