Ginger Shrimp Egg Rolls

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READY IN: 50mins
SERVES: 20
UNITS: US

INGREDIENTS

Nutrition
  • 20
    egg roll wraps
  • 1
    egg white
  • 3
    tablespoons water
  • 1
    cup cooked shrimp, chopped
  • 14
    cup water chestnut, finely chopped
  • 1
    tablespoon fresh cilantro, finely chopped
  • 2
    teaspoons fresh ginger, minced
  • 1
    lb coleslaw mix
  • 3
    tablespoons soy sauce
  • 1
    tablespoon rice wine vinegar
  • 12
    teaspoon salt
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DIRECTIONS

  • Beat egg white with 1 tbsp water and set aside.
  • In large dutch oven combine coleslaw mix, ginger, water chestnuts, 2 tbsp water, soy sauce and vinegar.
  • Heat on low and cover, steaming the vegetables with the liquid ingredients until just soft.
  • Remove from heat and allow to cool for about 15 minutes.
  • Toss in shrimp and fresh cilantro until well combined.
  • Take 2-3 tbsp of filling and place in the middle of eggroll wrapper.
  • Fold wrapper over bringing in the two sides.
  • Wet the corners with egg wash and fold over.
  • Heat oil to 375 degrees.
  • Fry in oil, two at a time until golden brown and hot in the middle.
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