Shrimp Egg Rolls

published on 9 January, 2018 at 12:28
Ingredients:
250g Shrimp: Chopped
35g Shredded Carrot
100g Shredded Cabbage
50g Bean Sprouts
1 Diced Celery Stick
1 Shredded Spring Onion
1 Tsp Garlic Paste
½ Tbsp Grated Ginger
½ Tbsp Light Soy Sauce
½ Tbsp Oyster Sauce
½ Tsp Sesame Oil
½ Tsp Sriracha Sauce
16 (12.5cm) Egg Roll Wraps
Oil for frying
Instructions:
In a large bowl mix together all of the ingredients with the exception of the egg roll wrappers and the oil for cooking.
Place a heaped teaspoon of this mix onto an egg roll wrap that is positioned like a diamond rather than a square and form a ‘sausage’.
Bring the rear corner of the wrapper over the sausage and begin to tightly wrap.
When around half way fold over the two corners to your left and right using a little water to secure.
Finish the roll and secure the final corner with a dab more water.
When ready to cook heat your oil and shallow fry being careful as any escaping moisture from the spring roll will spit. You can use a high sided pan if you wish.
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