A few weeks ago Aaron and I decided to make egg rolls. Technically, we have done egg rolls on the blog before, but those were chicken and pepper egg rolls.
This time we made more traditional shrimp egg rolls with cabbage and carrots. I was actually more of a fan of these.
Egg rolls require lots of chopping.
We had cabbage leftover from when I made coleslaw. An Asian variety might have been more authentic, but plain cabbage had a nice crunch. I added carrots and onion. I kind of just eye-balled the measurements.
Next Aaron whipped up a sauce for the filling:
We added shallots and ginger for some extra flava! Watch them cook!
Yum! Now add your other chopped veggies.
And of course your shrimp. We buy the pre-shelled frozen kind when they are on sale. BOGO!
Some purple cabbage or water chestnuts would probably be good too.
Finally, you get to wrap them up like tiny Chinese burritos.
Ha! It kind of looks like my cat apron has a mustache.
Aren’t they cute?!?
Then they go into the frying pan. You could do them in the oven if you wanted to be more healthy. We were going for more delicious.
And there you have it. Shrimp classic egg rolls. Serve with duck sauce and enjoy!
