Shrimp Spring Rolls (makes 12 spring rolls)

1 min read

Shrimp Spring Rolls (makes 12 spring rolls)

Ingredients:
• 12-8 inch spring roll wraps
• 36 small shrimp (21-25 work well)
• 4 cups shredded green and red cabbage
• 1 red bell pepper julienned
• 2 garlic cloves minced
• 1 carrot thinly julienned
• 4 tbsp. Sesame oil
• 3 oz. Cilanktro Hank Sauce
• Salt and Pepper
• 2 eggs
• Water
Preparation:
• Preheat oven to 400 degrees
• In a saucepan heat 2 tbsp sesame oil and then add all 36 shrimp to
the pan.
• When shrimp are just about done cooking add 3oz. Cilantro Hank
Sauce and turn off heat. Set aside for later.
• Combine cabbage, red bell peppers, garlic, carrots, sesame oil,
cilanktro, salt and pepper in a mixing bowl. Mix thoroughly and let
sit in the refrigerator for 10 minutes to soften cabbage.
• Scramble 2 eggs in a bowl to use as egg wash
• On a cutting board place 1 spring roll wrap and in the center place an
appropriate amount of cabbage slaw and top with three shrimp
• Around the perimeter of the wrap saturate with water so it will stick
together when rolled
• Roll up cabbage and shrimp inside the spring roll wrap
• Lightly coat the entire wrap with egg wash
• Place on a baking sheet with parchment paper (repeat for the rest of
the rolls
• Bake until outside wrap is crispy and lightly browned

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