Our Lease Manager, Lisa Kopich, has been working for Roy O'Brien Ford for 19 years. Whenever her family wants to mix up their usual meals, she'll make these delicious egg rolls. Her family loves them, and we hope that you will too!
Total
Time: 55 min
Prep: 25 min
Inactive: 15 min
Cook: 15 min
Yield: 4 servings
Level: Intermediate
Ingredients:
- 4 tablespoons vegetable oil
- 1 -inch grated fresh ginger
- 2 cloves garlic, finely chopped
- 2 scallions, sliced thinly
- 1 carrot, cut into 1-inch julienne strips
- 1 small red pepper, cut into 1-inch julienne strips
- 1 cup Napa cabbage, shredded
- 1/4 cup chicken broth
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon sugar
- 1 to 2 tablespoons sesame oil
- 20 wonton wrappers covered loosely with a damp paper towel to prevent drying
- 10 shrimps, cooked and minced
- Dipping Sauce:
- 1/3 cup lite soy sauce
- 1/3 cup rice vinegar
- 1 tablespoon honey
- 1 to 2 teaspoons sesame oil
- Pinch of red pepper flakes
Directions:
- In a wok or skillet, stir-fry the ginger and garlic in 2 tablespoons of oil
until fragrant, about 30 seconds. Add scallions, carrots, and red pepper and
stir-fry over high heat for 2 minutes.
- In a bowl, combine the chicken broth, soy sauce, and sugar. Add the Napa
cabbage and broth mixture. Bring to a boil and simmer 5 minutes, stirring
occasionally, until the vegetables are soft. Add sesame oil, cool for at least
15 minutes, and strain. Fold in the minced 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 sauté
the egg rolls until golden brown on all sides, using tongs to turn them. Serve
when cool enough to eat, with dipping sauce.
- Dipping Sauce: Combine all ingredients in a bowl.
- ENJOY!
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