| Level: | Intermediate |
| Total: | 55 min |
| Prep: | 25 min |
| Inactive: | 15 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 4 tablespoons vegetable oil
- 1-inch grated fresh ginger
- 2 cloves garlic, finely chopped
- 2 scallions, sliced thinly
- 1 carrot, cut into 1-inch julienne strips
- 1 small red pepper, cut into 1-inch julienne strips
- 1 cup Napa cabbage, shredded
- 1/4 cup chicken broth
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon sugar
- 1 to 2 tablespoons sesame oil
- 20 wonton wrappers covered loosely with a damp paper towel to prevent drying
- 10 shrimps, cooked and minced
- 1/3 cup lite soy sauce
- 1/3 cup rice vinegar
- 1 tablespoon honey
- 1 to 2 teaspoons sesame oil
- Pinch of red pepper flakes
Instructions
- In a wok or skillet, stir-fry the ginger and garlic in 2 tablespoons of oil until fragrant, about 30 seconds. Add scallions, carrots, and red pepper and stir-fry over high heat for 2 minutes.
- In a bowl, combine the chicken broth, soy sauce, and sugar. Add the Napa cabbage and broth mixture. Bring to a boil and simmer 5 minutes, stirring occasionally, until the vegetables are soft. Add sesame oil, cool for at least 15 minutes, and strain. Fold in the minced shrimp.
- Fill and roll the egg roll wrappers, using 1 tablespoon of filling for each roll. Working with 1 wonton wrapper at a time, place the wrapper with one corner of the diamond closest to you. Place 1 teaspoon of the filling in the center of the wrapper. Roll the corner closest to you over the filling. Brush the top corner with water. Fold in the sides of the wonton and continue rolling the egg roll up until it is closed. Press to seal, set aside, and continue with the remaining ingredients.
- In a skillet set over moderately high heat, heat the remaining oil and saute the egg rolls until golden brown on all sides, using tongs to turn them. Serve when cool enough to eat, with dipping sauce.
- Combine all ingredients in a bowl.
- Wine Suggestion: Beringer White Zinfandel
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 735 |
| Total Fat | 24 g |
| Saturated Fat | 2 g |
| Carbohydrates | 107 g |
| Dietary Fiber | 4 g |
| Sugar | 10 g |
| Protein | 22 g |
| Cholesterol | 34 mg |
| Sodium | 2067 mg |
Reviews
Thanks , this is a pretty easy recipe and very tasty,
Added mushrooms and toasted sesame seeds; sauce is yuckums; wasted my products; I like the taste of sesame oil , so not sure what others are talking about. I didn’t measure but I probably used about 1 1/2 tablespoons.
Yummy!!! I used eggrolls, and 1 bag of coleslaw instead of chopping and slicing, and tripled the boiling juice as I was going to draun off. Also my fault burnt the garlic and ginger, didnt want to redo. So I put the ginger and garlic into the cabbage/coleslaw. Totally worked and took out a few steps. Luv this recipe. Not the dipping sauce though. That was nasty and bland.
Egg rolls pork
Easy to follow recipe. Tasted great!
I’ll w hi aand a I
DO NOT USE ANY SESAME OIL…..
Totally ruined the whole thing nasty burnt tasting oil. And all that prep work.
Totally ruined the whole thing nasty burnt tasting oil. And all that prep work.
Great recipe. We doubled the shrimp and it was great. The kids enjoyed it. We will definitely make this again.
Awesome! Made half with no meat for my wife and we loved it. Used egg roll wrappers and were happy with that. Note to self, don’t try to use too much filling
These were so delicious! I have made them twice already. Used ground chicken instead of shrimp. I will make them again and again!