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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 20 |
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These make great hors d'ouevres for a party or just to pair with another scrumptious asian dish. A refreshing change from the plain, old egg roll Ingredients:
20 egg roll wraps |
1 egg white |
3 tablespoons water |
1 cup cooked shrimp, chopped |
1/4 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 |
1/2 teaspoon salt |
Directions:
1. Beat egg white with 1 tbsp water and set aside.
2. In large dutch oven combine coleslaw mix, ginger, water chestnuts, 2 tbsp water, soy sauce and vinegar.
3. Heat on low and cover, steaming the vegetables with the liquid ingredients until just soft.
4. Remove from heat and allow to cool for about 15 minutes.
5. Toss in shrimp and fresh cilantro until well combined.
6. Take 2-3 tbsp of filling and place in the middle of eggroll wrapper.
7. Fold wrapper over bringing in the two sides.
8. Wet the corners with egg wash and fold over.
9. Heat oil to 375 degrees.
10. Fry in oil, two at a time until golden brown and hot in the middle.
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