Shrimp Egg Rolls

I am in LOVE with Shrimp Egg Rolls. It is the only type of egg roll that I will eat and whenever I order Chinese you can bet that a Shrimp Egg Roll (or two) will be in there for me. I like to put soy sauce on them and eat them YUMMY!!

So it was only natural when I decided to take a crack at making Shrimp Egg Rolls (THEY ARE AMAZING) so I thought I would share the recipe with you all.

INGREDIENTS:

4 Tbsp vegetable oil
1-inch freshly grated ginger
2 cloves of garlic, finely chopped
1 bag shredded cabbage
1/4 cup chicken broth
2 Tablespoons low sodium soy sauce
1 Tablespoon sugar
1 - 2 Tablespoons sesame oil
20 Wonton (or egg roll) wrappers
1 bag of salad shrimps

DIRECTIONS:

In a wok or skillet, stir-fry the ginger and garlic in 2 tablespoons of oil until fragrant, about 30 seconds. 

In a bowl, combine the chicken brooth, soy sauce, and sugar. Add the cabbage and broth mixture to the skillet. Bring to a boil and simmer 5 minutes, stirring occasionally, until the cabbage is soft. Add sesame oil, cool for at least 15 minutes, and strain. Fold in shrimp.

Fill and roll the egg roll wrappers, using 1 tablespoon of filling for each roll. Working with 1 wonton wrapper at a time, place the wrapper with one corner of the diamond closest to you. Place 1 teaspoon of the filling in the center of the wrapper. Roll the corner closest to you over the filling. Brush the top corner with water. Fold in the sides of the wonton and continue rolling the egg roll up until it is closed. Press to seal, set aside, and continue with the remaining ingredients.

In a skillet set over moderately high heat, heat the remaining oil and saute the egg rolls until golden brown on all sides, using tongs to turn them. Serve when cool enough to eat.