Description
Crispy eggrolls filled with shrimp, cabbage, carrots and other vegetables!
Ingredients
- 1 pound Very Small Shrimp, Peeled
- 1 teaspoon Green Seasoning
- 3 Tablespoons Seasme Oil
- 1 teaspoon Freshly Grated Ginger
- 1 teaspoon Freshly Grated Garlic
- 1 Pimento Pepper (Trinidadian Seasoning Pepper), Thinly Sliced Lengthwise
- ½ White Onion, Thinly Sliced
- ½ cups Thinly Shredded Carrots
- ½ Chayote, Peeled And Thinly Sliced
- ½ Red Sweet Pepper, Thinly Sliced Lengthwise
- ½ cups Shredded White Cabbage
- ¼ teaspoons Salt
- ¼ teaspoons Black Pepper
- ¼ teaspoons Ground White Pepper
- ¼ teaspoons Chinese Seasoning Salt
- ½ teaspoons Soy Sauce
- 1 Tablespoon Chopped Chives
- 8 pieces Eggroll Wrappers (I Used Melissa Brand)
- Oil, As Needed, For Deep Frying
Preparation
Season shrimp with a pinch of salt and black pepper and green seasoning paste. Set aside to marinate for 30 minutes.
Meanwhile, stir fry vegetables. Heat a skillet on medium to high heat. Add sesame oil. Add ginger, garlic and pimento pepper to skillet. Fry for 30 seconds.
Add sliced onion and sauté until translucent. Add carrots. Mix to combine. Fry for 3 minutes.
Add sliced chayote and sliced sweet peppers. Cook until sweet peppers are just cooked but still crisp. We do not want them soft.
Add shrimp and stir fry for 1 minute. Since shrimp is tiny, it will cook super fast. Add shredded cabbage, salt, black pepper, white pepper, Chinese seasoning, soy sauce and chopped chives. Mix thoroughly. As soon as cabbage starts to wilt, turn off heat.
Lay out egg rolls. Have one tip facing you so when you look at it, it looks like a diamond. Add some filling to tip closest to you, towards the end and not in the center. Brush all ends with water then start to fold in ends, doing your best to roll tightly. Be gentle so you do not tear the wrappers. Place rolled eggrolls on a baking sheet, sealed-side down.
Heat oil to 375ºF. Fry eggrolls until golden brown and crispy. Serve with your favorite dipping sauce!
