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Shrimp Egg Rolls with Dipping Sauce

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FILLING
  • 1 lb raw shrimp
  • 1/4 cabbage sliced thinly (julienned)
  • 1 carrot julienned
  • 3 green onion stalks chopped thinly
  • 2 cloves garlic minced
  • 2 cups bean sprouts
  • 4 to 5 baby bella mushrooms sliced thinly
  • 2 tbsp low sodium soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp sesame oil
  • 1 tsp olive oil
  • 1 pat butter
  • 1 egg
  • 1 package of Egg roll wraps
Add 1 pat butter to a hot pan. Add shrimp. Cook for 1 minute, or until shrimp are slightly cooked but still mostly translucent. remove from heat and set aside. Heat a wok or pan and add sesame and olive oil. Toss in all sliced vegetables. Toss continually. After 2 minutes, add oyster sauce and soy sauce. Continue to cook and mix for an additional 4 to 5 minutes, or until vegetables are slightly cooked. Set aside. Whisk egg in a small bowl. On a flat surface, lay out egg rolls, brushing with egg on one side. add 2 tbsp of vegetable mixture to each wrapper, placing near bottom corner of each wrap. Top with 2 to 3 shrimp. Roll wrap around egg roll mixture folding in sides. Repeat until all mixture is used. Add 3 cups of vegetable oil to a hot wok or pan. Heat to around 350 degrees. Add wrapped egg rolls to oil, cooking each side until browned. Remove from heat and drain.
 
DIPPING SAUCE
  • 2 tsp chili sauce (or more if you like it spicier)
  • 1/4 cup low sodium soy sauce
  • 1 tbsp sesame seeds
  • 1 tbsp honey
  • 1/4 tsp sesame oil
Heat a wok or pan to high. Toss in sesame seeds, toast by continually tossing seeds until browned. Remove from heat. In a bowl, Add all ingredients and toasted seeds. Whisk. Serve.