Wednesday, February 26, 2014

Shrimp Rolls

It seems like with one of my groups of friends I have fallen into a habit. This habit is that every time i visit them or they visit me, I end up in the kitchen before going out for the night. I don't mind this because it allows me to cook massive amounts of food and not have to store it in a million storage containers.

This recipe for Shrimp Rolls was an experiment with my friends. They (Dylan, Eric, Steph, Amanda) helped me make it and it came out great!
The recipe doesn't call for too many ingredients and prep and cook time aren't extremely long. With egg roll wrappers, you can stuff them with literally anything you want. (Almost anything).

Shrimp Rolls stuffed with cabbage, red onion and garlic. Enjoy!

Shrimp Roll


6 Shrimps – peeled, deveined and chopped
1 cup Cabbage - chopped
1 tablespoon Cilantro - chopped
¼ Red Onion - minced
1 tablespoon Crushed Garlic
1 teaspoon Lemon Pepper Seasoning
½ teaspoon Red Pepper Flakes
1 teaspoon Sriracha
Olive Oil
Vegetable Oil
4 Egg Roll Wrappers
1 egg


1.     Season the shrimp with the lemon pepper and red pepper flakes.
2.     In a small pan, heat up about a tablespoon of olive oil.
3.     Add the red onion and garlic and sauté for about 4 minutes.
4.     Add the shrimp and continue to sauté for 3 minutes.
5.     Add the cabbage and sauté everything for another 6-7 minutes.
6.     Remove the mix from the pan and spoon it into a bowl. 
7.     Add the cilantro and Sriracha, mix, and set aside to let cool.
8.     In a frying pan, heat up the vegetable oil (enough for frying).
9.     Beat an egg in a small bowl.
10. Using a spoon or brush, spread a small of amount of egg along the edges of an egg roll wrapper.
11. Spoon about 3 tablespoons of the mix into the lower center of the egg roll wrapper.
12. Fold the egg roll wrapper. (Instructions website at the end of this post)
13. Fry the rolls for about 4 minutes per side, or until golden brown on both sides.
14. Serve.

**To fold an egg roll wrapper, take a look at this website.