Here is a yummy recipe when you’re just wanting finger food on movie night. Or you can add your favorite main dish – like fried rice, Lo Mein or Kung Pao to it and make it a meal. This recipe makes about 8 a 12 egg rolls (depending on how full you fill them) – so double, or triple as needed 🙂
1/2 tbsp olive oil
1 tsp sesame oil
1 cup green cabbage, sliced thinly
1 carrot, shredded
5 green onions, chopped
2 garlic cloves, minced
1 tsp fresh ginger, minced
1/2 lb shrimp (cut into small pieces)
12 egg roll wrappers
Salt and pepper (to taste)
Additional sesame oil for brushing once egg roll is wrapped
Heat oven to 400 F.
Line baking pan with parchment paper. You can either place the finished egg rolls directly on the parchment paper or use a rack (like you would cool a cake on) set inside the cookie sheet to bake your egg rolls. My filling mixture was a little more juicey than I would have liked so next time I’ll use a rack – like below – when baking.
Heat the olive oil and the sesame oil in a pan, add cabbage, carrots, onions, and stir fry until slightly tender (about 1 minute). Move veggies to the outside rim of the pan and add the shrimp, garlic, ginger, salt & pepper in the center. Cook until no longer pink. Remove from heat. Allow mixture to cool.
Place one egg wrapper on a flat surface and add a good full tablespoon (or more if you like) of the cooled filling to the center of the wrapper. (Cover unused wrappers with a damp towel to keep from drying out while you roll your egg rolls). Roll as the pictures show: