Shrimp and Cabbage Egg Rolls
Chinese 5 Spice
peeled & deveined, chopped
-8 Egg Roll Wraps
In a medium-sized saucepan, add 1 tablespoon of Seasame Oil over medium to low heat
In a large mixing bowl, toss in your cabbage, season with 1 teaspoon Chinese Five Spice, and 2 teaspoons of Salt. Toss well to coat
Add the seasoned Cabbage to the saucepan and cook for 3 minutes until cabbage is softening
Stir in the remaining Seasame Oil, remove the mixture from the heat, and place back into the bowl.
Refrigerate mixture for 20 minutes
Season your shrimp with salt and freshly ground black pepper only
Cook your shrimp in 1 tablespoon of oil over medium to high heat for approximately 3 minutes
Pour the shrimp directly into the cabbage mixture and stir.
Refrigerate for an additional 5 minutes
Lay your egg roll wrapper out with the ends facing towards you
Add 2 tablespoons of your shrimp and cabbage mixture to the center of the egg roll wrappers
Fold the end nearest to you over the cabbage, next fold the left and right sides over to cover
Secure the egg roll in place by adding a dab of water to the center and roll the wrap upwards
Add another dab of water to the endpoint and continue rolling until the egg roll wrapper is secure
In a large pot, heat oil to 350 degrees F.
Make sure it is enough to cover the egg rolls while they fry
Fry for 2 minutes tops or until golden brown
Serve with sweet chili sauce, honey mustard, ranch, or your favorite condiment, ENJOY!
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