There’s a brisk chill in the air, which to some may signify the countdown to holidays filled with cheer, but to us, it says we don’t have to be shirtless for MONTHS!
So ladies, dust off those deep-fryers! There’s definitely something therapeutic about watching something ordinary bubble up into a heavenly decadent morsel in a vat of 350 degree grease.
These aren’t too different from a preparation standpoint from our previous egg roll post, but the flavor in these are vastly different. This is the recipe to make for someone who says they “hate” shrimp, then after they eat it and love it, tell them it’s chocked FULL of the little buggers.
Unless said person is allergic to shellfish. Because they’ll die.
These can be made up to a day before serving and rewarmed in 350 degree oven for 15-20 minutes. But are way better dripping with oil, straight out of the pot.
makes about 8-10
- egg roll wrappers*
- peanut or canola oil for frying
- 1/2 pound cooked shrimp, peeled and deveined, tails removed, roughly chopped
- 2 cloves garlic, minced
- 1 cup shiitake mushrooms, chopped
- 2 cups cabbage, shredded
- 2 carrots, peeled and shaved into strips
- 1/4 cup green onions, chopped
- 1/4 cup fresh mint leaves, coarsely chopped
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- 3 eggs, divided
- salt and pepper
*usually located in the grocery store near the fresh, refrigerated produce section.
In a large, deep pot fitted with a candy/fry thermometer, bring 1-2″ of peanut or canola oil to around 350 degrees over high heat.
While oil is heating, in a large skillet over medium high heat, saute garlic in olive and sesame oils until fragrant, about 3 minutes. Next, toss in mushrooms then cabbage. Saute stirring until cabbage begins to soften, about 8-10 minutes. Stir in soy sauce and set aside to cool.
Meanwhile, in a small nonstick skillet over medium heat, whisk 2 of the eggs until well mixed, then allow to cook unbothered into a flat disk, about 8 minutes. Remove from heat and slice into 1/2″ strips.
When cabbage mixture has cooled, toss in green onions and shrimp, then drop about 1/4 cup of the mixture onto the center of an egg roll wrapper. (Place wrapper so a corner is pointed towards you.) Place a strip or two of the carrot, as well as one strip of egg and sprinkle some of the mint leaves over the top. Fold the bottom corner up over the mixture, then the two side corners in and continue to roll towards the top. Seal the egg roll by brushing entire roll with an egg wash made with the remaining egg whisked with 1 tablespoon of water. Continue until cabbage mixture is gone.
Working in small batches (don’t crowd your pot) carefully lower your egg rolls into the oil and cook until golden brown all around. You might need to turn egg rolls halfway through cooking. Your oil temperature will drop considerably when you add rolls, increase heat to maintain at least 300 degrees. When cooked (about 4-5 minutes), remove egg rolls with a slotted spoon and place on a wire rack over paper towels to cool/drain. Serve with spicy mustard sauce or Sriracha mayonnaise.
spicy mustard sauce
- 1/4 cup yellow mustard
- 1 tablespoon maple syrup
- 1 teaspoon Sriracha sauce
- dash or two of soy sauce
Whisk all ingredients together.