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Shrimp and Vegetable Egg Rolls CLINTON KELLY

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These Shrimp and Vegetable Egg Rolls are so easy to make!

2 tablespoons olive oil
1 tablespoon ginger (peeled, minced)
2 cloves garlic (peeled, minced)
1/2 bunch scallions (white and light green parts only finely chopped)
1 cup celery (julienned)
1 cup carrots (peeled, julienned)
2 cups red cabbage (shredded)
1/2 pound medium shrimp (peeled, deveined, tails removed, chopped into smaller pieces)
1/4 cup light soy sauce
8-10 egg roll wrappers
1 egg (plus 1 tablespoon water)
cooking spray (to grease)
Kosher salt and freshly ground black pepper (to taste)
2 tablespoons sriracha
1/4 cup honey
2 tablespoons rice wine vinegar

Preheat the oven to 425ºF. Grease a baking sheet with cooking spray.
Heat the olive oil in a large saute pan over medium heat. Add the ginger, garlic and scallions and allow to infuse the oil for 1-2 minutes. Add the celery, carrots and cabbage and cook until slightly wilted but crisp, about 3 minutes. Add the shrimp and cook until just pink and opaque about 2-3 minutes. Add the soy sauce and toss to combine. Season with pepper. Remove from the heat and allow to cool completely and drain off any remaining liquid.
Place an egg roll wrapper with a corner facing you and add about 1/4-1/3 cup of the cabbage mixture in a row down the center of the wrapper, roll the corner up over the filling, then tuck in the sides and continue rolling. Brush the top corner with egg wash and press to seal. Continue with the remaining filling and egg roll wrappers. Place on baking sheet and spray with cooking spray. Bake until golden brown and crispy, about 15-20 minutes. Remove and serve with sauce.
For the Sweet and Spicy Dip: In a small bowl add the sriracha, honey and rice wine vinegar and whisk to combine.
Tip: Cover the egg roll wrappers with a pieces of plastic wrap or a damp towel while working to prevent from drying out.

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