Egg Rolls

Ingredients

  • 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

Directions

  1. In a Wok or large heavy pot, heat 2 tbsp oil
  2. Add cabbage and carrots, cook over med. heat 3 - 4 min. or until cabbage is wilted & bright green
  3. Add soy sauce & stir
  4. Add garlic & ginger, cook 1 more min.
  5. Remove from heat and add scallions, shrimp, cilantro, basil & salt
  6. Remove to bowl & cool to room temperature
  7. Place wrapper on flat surface w/ point facing you
  8. Put 1/3 cup stuffing 1" from corner closest to you
  9. Brush egg over exposed edges
  10. Fold in 1" side tips and finish rolling tightly
  11. Place on plate seam side down
  12. Heat 1 1/2 cups oil in 10 1/2" skillet until oil begins to bubble on top
  13. Fry egg rolls 3 or 4 at a time 2 to 2 1/2 min on each side or until golden brown

Notes

  • 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