Egg Rolls

2 Tbsp Oil (Peanut)

8 Cups Cabbage - Finely Shredded

2 Cups Carrots - Coursely Grated

3 Tbsp Soy Sauce

3 Cloves Garlic - Finely Minced

1 Tbsp Ginger - Finely Minced

4 Scallions w/ Tops - Sliced Thin

1/2 Lb. Shrimp - Cooked, Shelled, & Coarsely Chopped

1/4 Cup Basil Flakes

12 Egg Roll Wrappers

1 Egg - Lightly Beaten

1 1/2 Cup Peanut Oil

Salt to taste


In a Wok or large heavy pot, heat 2 tbsp oil

Add cabbage and carrots, cook over med. heat 3 - 4 min. or until cabbage is wilted & bright green

Add soy sauce & stir

Add garlic & ginger, cook 1 more min.

Remove from heat and add scallions, shrimp, cilantro, basil & salt

Remove to bowl & cool to room temperature

Place wrapper on flat surface w/ point facing you

Put 1/3 cup stuffing 1" from corner closest to you

Brush egg over exposed edges

Fold in 1" side tips and finish rolling tightly

Place on plate seam side down

Heat 1 1/2 cups oil in 10 1/2" skillet until oil begins to bubble on top

Fry egg rolls 3 or 4 at a time 2 to 2 1/2 min on each side or until golden brown


Drain on paper towel & serve hot

Keep wrappers & completed egg rolls covered W/ a damp towel while making

Oil temp is ok if a cube of white bread browns in 1 minute