Chinese Shrimp Rolls

Chinese Shrimp Rolls
  1. 1 tablespoons vegetable oil
  2. 2 teaspoons grated ginger
  3. 2 cloves garlic, minced
  4. 1 cup finely chopped green cabbage
  5. 1/2 carrot, shredded (about 1/2 cup packed)
  6. 6 ounces small shrimp, finely chopped
  7. 3 scallions, thinly sliced on the diagonal
  8. 2 tablespoons mirin
  9. 1 tablespoons soy sauce
  10. Kosher salt and freshly ground black pepper
  11. 1/2 teaspoon toasted sesame oil
  12. 1/2 cup mung bean sprouts
  13. 9 large sheets spring roll pastry wrappers, cut into quarters (See Cook's Note)
  14. 1 large egg, beaten
  15. Peanut or canola oil, for frying
  1. 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.

Leave a Reply

Your email address will not be published. Required fields are marked *