Better Than Take-out: Shrimp Egg Rolls

 

I had a package of shrimp that I needed to use up and I wanted to try to cook something different. My best friend from culinary school was half Asian and would always talk about how different real chinese food was from what you get from your local take-out place. Now I knew there was a difference, but I didn't realize how much of a difference. None of that gummy, goopy stuff in her cooking, just fresh and simple ingredients that results in some of the most amazing Chinese food you'll ever eat. She made us her pork dumplings once and they were delicious! I decided to use similar ingredients to what she uses in her dumplings to make some homemade egg rolls and these turned out better than I expected. They had the perfect balance of flavors and came out golden and crunchy. I fried these, but next time I will definitely try baking them as a healthier option!


Shrimp Egg Rolls
Yield: 10-12 rolls

1 Package Spring roll or egg roll wrappers (usually found in the produce section of your supermarket by the tofu)

Oil, for frying

1 pound peeled, deveined, shrimp

1 tablespoon soy sauce 
1 teaspoon cornstarch
freshly ground black pepper 
2 cloves garlic
1/4 head napa of cabbage 

2 carrots

1/2 teaspoon grated fresh ginger
1 tablespoon vegetable or canola oil 
1 tablespoon Chinese rice wine vinegar
 1 tablespoon soy sauce
1/2 teaspoon salt 
1 teaspoon sesame oil 
Freshly ground black pepper

1. Dice up the shrimp into 1/4 inch pieces. Transfer to a bowl with 1 tablespoon soy sauce, corn starch and black pepper. Set aside to marinate at least 10 minutes.
2. In a food processor, pulse the cabbage and garlic together until you have a fine dice. Transfer to a bowl. Repeat with the carrots, then the ginger. Add to the bowl with the cabbage 
3. Heat a large saute pan over high heat. Add the vegetable oil and swirl to coat. Add the shrimp and stir-fry until the shrimp turns pink, about 2-3 minutes. Turn heat to medium-low, add the cabbage mixture and stir-fry for 1 minute, until the vegetables are softened. Add the rice wine, soy sauce, sugar, sesame oil and black pepper. Cook another minute. 
4. Place the filling in a colander set over a bowl or your sink and let the mixture drain, 15 minutes, tossing it occasionally with a wooden spoon. Discard all of the accumulated juices. Use paper towels to blot the filling to rid of extra liquid. 
5. To wrap the egg rolls, put one wrapper on a clean counter with a pointed end towards you so it makes a diamond shape. Place 2 tablespoon of filling near the point of the egg roll closest to you and roll up halfway.  When you get to the halfway mark, tightly fold in left side towards the center of the egg roll and then repeat with the right side. Continue to roll the egg roll. Dip your finger in some cold water and brush it all over the final point of the egg roll. Seal the egg roll closed and place on a parchment lined baking sheet. Repeat with remaining egg rolls.
6. Cover rolls with plastic wrap to prevent drying. Refrigerate up to 4 hours or freeze.
   Fill a pot with 2 inches of high-heat cooking oil or set up your deep fryer. Heat the oil to 350 degrees. Fry 4 to 6 egg rolls at a time, turning occasionally until golden brown about 1-2 minutes. Place on wire rack to drain and cool. If you freeze your egg rolls, do not defrost them before you cook. Add them frozen to the oil and cook an additional minute or two.