Chinese Shrimp Rolls
2017-10-08 12:10:40
Ingredients
- 1 tablespoons vegetable oil
- 2 teaspoons grated ginger
- 2 cloves garlic, minced
- 1 cup finely chopped green cabbage
- 1/2 carrot, shredded (about 1/2 cup packed)
- 6 ounces small shrimp, finely chopped
- 3 scallions, thinly sliced on the diagonal
- 2 tablespoons mirin
- 1 tablespoons soy sauce
- Kosher salt and freshly ground black pepper
- 1/2 teaspoon toasted sesame oil
- 1/2 cup mung bean sprouts
- 9 large sheets spring roll pastry wrappers, cut into quarters (See Cook's Note)
- 1 large egg, beaten
- Peanut or canola oil, for frying
Instructions
- Meanwhile, heat a large skillet or wok over medium-high heat. Add the oil, ginger and garlic, and cook, stirring constantly, until aromatic, about 30 seconds. Add the cabbage and carrots, and cook, stirring, until wilted, about 1 minute. Add the shrimp, scallions, mirin, soy sauce, 1/4 teaspoons salt and a few cracks of black pepper, and cook, stirring, until the shrimp turn pink, about 2 minutes. Remove from the heat, and stir in the sesame oil. Let the mixture cool for 15 minutes. Fold in the bean sprouts. When completely cool, roughly chop the mixture and set aside.
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