Egg Roll Stir Fry With Crispy Wonton Strips

READY IN: 30mins




  • Bring a large pot of water to a boil. Add the cabbage and carrots; cook about 2 minutes then transfer to a bowl of ice water. Remove the mixture from the water and drain thoroughly.
  • Cook the shrimp in a large skillet/ wok and set aside.
  • Heat the sesame oil over medium heat and add the onion and celery. Cook until the veggies have softened. Stir in the garlic and ginger; cook 1 minute or until fragment.
  • Add in the cabbage mixture and stir to combine. Stir in the soy sauce and white pepper. Continue cooking 6 to 7 minutes or until the desired tenderness is achieved. Remove from heat and stir in the shrimp.
  • Remove the wonton wrappers from the package and cut in half. Place the wonton strips on a baking sheet. Lightly coat both sides with cooking spray. Bake until crispy.
  • Plate up the stir fry and top with the wonton strips and green onion tops. Drizzle on sweet chili sauce or sweet and sour sauce. Serve immediately.