Shelbi’s Shrimp Egg Rolls

Name: Shelbi’s Shrimp Egg Rolls
Yield: makes 12 egg rolls
Ingredients: 2 tablespoons soy sauce; 2 teaspoons roasted sesame oil; 1 teaspoon sugar; 1 teaspoon crushed red-pepper flakes; 2 tablespoons vegetable oil; 1-inch piece of fresh ginger root, peeled and grated; 3 cloves garlic, finely chopped; 4 green onions, finely chopped; 1 carrot, peeled and grated; 1/2 head Napa cabbage, thinly sliced; 3/4 pound large shrimp, peeled and deveined, tails removed, chopped; 12 egg-roll wrappers (found in refrigerated section of grocery store); 1 egg, beaten; Peanut oil, for frying; Sweet and sour sauce, for dipping (store-bought)

December 14, 2011

These egg rolls will have your teenager bragging on your behalf. Shrimp is Shelbi’s favorite, and she always loved egg rolls, so she thought this stuffing combo was a perfect match. You can prep the rolls early, or even the night before, so all you need to do before the guests arrive is drop them in the fryer.

Recipe notes

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