In a saucepan heat 2 tbsp sesame oil and then add all 36 shrimp to the pan.
When the shrimp are almost done cooking, add 3oz. Cilanktro Hank Sauce and turn off heat. Set aside for later.
Combine the cabbage, red bell peppers, garlic, carrots, the rest of the sesame oil, extra Cilanktro, and salt & 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. Top with 3 shrimp.
Around the perimeter of the wrap saturate with water, to help the wrap 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 the outside of the wrap is crispy and lightly browned
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