There are many delicious eggrolls out there but the ones with shrimp are my favorite. the light buttery flavor of the seafood is delicious with boiled cabbage and soft veggies.
These might look complicated but they are not nearly as hard as you might think.
Simply saute the shrimp in butter and lemon and saute the veggies till soft.
Make sure to only cook the shrimp till done. then once everything is all mixed up you can spread it on the eggrolls and wrap them.
Fry in about a half inch of oil until golden brown.
And serve with soy sauce!
4 Tablespoons vegetable oil
1 Tbsp fresh grated ginger
2 cloves garlic finely chopped
2 green onions thinly sliced
8 baby carrots roughly grated
1/2 red pepper thin sliced into fine strips
1 1/2 cups shredded Chinese cabbage
1/2 cup broth
1 tsp white pepper
3 Tbsp soy sauce
I package eggroll wrappers
15 raw shrimp
4 Tbsp butter
1 Tbsp lemon juice
In a large skillet cook the ginger and garlic in oil just till hot. Be careful not to burn.
Add the green onion, carrots, red pepper and fry on high about 5 minutes. Then lower the heat and allow to simmer.
While the veggies cook, boil the cabbage in about 1 cup of water until soft. strain the cabbage and add to the veggies with the broth, white pepper, and soy sauce. continue to simmer till all the veggies are soft. Remove from heat and allow to cool.
While it is cooling cook the shrimp in the butter and lemon juice just till pink on all sides. remove from the heat and chop up finely. mix into the cooled veggies and place everything in a bowl with a paper towel to allow much of the grease to run out of it.
Take a deep skillet and add enough oil to have about a half inch in the bottom. Heat to medium heat. Take the wrappers and add a heaping teaspoon full to the center of each wrapper. Fold three of the corners over the filling. Use an egg wash to cover the remaining fold and roll the final side up.
Place in the skillet and fry till golden brown. Serve hot.