Shrimp and Cabbage Egg Rolls

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

3 cups cabbage, chopped

1 tsp Chinese five-spice powder

1 cup cooked shrimp, chopped

1 cup shredded carrots

2 green onions, finely sliced

2 cloves garlic, minced

1 tbsp soy sauce

1 tsp sesame oil

12–14 egg roll wrappers

Oil for frying

 

Instructions

1. Make the filling: In a large skillet over medium heat, add a drizzle of oil. Sauté garlic for 30 seconds, then add cabbage, carrots, and green onions. Cook 3–4 minutes until slightly softened.

2. Stir in the shrimp, soy sauce, sesame oil, and Chinese five-spice powder. Cook another 2 minutes. Remove from heat and let the mixture cool slightly.

3. Assemble the egg rolls: Lay an egg roll wrapper on a flat surface with one corner facing you. Add 2–3 tablespoons of filling in the center. Fold the bottom corner over the filling, then fold in the sides and roll tightly. Seal the edge with a bit of water.

4. Fry: Heat about 2 inches of oil in a deep pan to 350°F (175°C). Fry egg rolls in batches for 3–4 minutes, turning occasionally, until golden brown and crispy.

5. Drain on paper towels and serve hot with your favorite dipping sauce.