Shrimp eggrolls with shiitake mushrooms
I love eggrolls. I made these eggrolls with shrimp, shiitake mushrooms, snow peas, napa cabbage and peppers. The eggrolls were very crunchy and very crispy vegetables. I served with a dipping sauce.
https://youtu.be/knDggEauOMg
Shrimp eggrolls with shiitake mushrooms
I love eggrolls. I made these eggrolls with shrimp, shiitake mushrooms, snow peas, napa cabbage and peppers. The eggrolls were very crunchy and very crispy vegetables. I served with a dipping sauce.
https://youtu.be/knDggEauOMg
Cooking Instructions
- 1
Measure and cut ingredients for the recipe.
- 2
Heat up the vegetable and sesame oil in a frying pan.
Stir fry ginger and garlic.
Add shrimps, shiitake mushrooms and cook them for a couple minutes.
Mix 1 tablespoon of cornstarch with 1 tablespoon cold water and thick the hot sauce with it, mixing well. Let it cool off.
- 3
In a bowl, mix the rest of the ingredientes with the shrimp and shiitake mushrooms mix.
Add 2 tablespoons cornstarch to the mix.
- 4
Place the wraps on the table with one of the corners pointing towards you.
Brush the sides with egg wash.
Place about 1 tablespoon of the mix bellow the center of the wrapper.
- 5
Lift the corner pointing at you and roll it until reaching the center of the wrap. Bend the 2 side corners towards the center, and finish rolling the wrap.
Sprinkle a sheet pan with cornstarch and place the egg rolls over it. The cornstarch will absorb any humidity of the eggroll.
- 6
In a frying pan heat up the peanut or vegetable oil.
Brush off the cornstarch of the eggroll and fry it until are golden brown.
- 7
PREPARATION DIPPING SAUCE
In a bowl mix all ingredients together and serve with the eggrolls.
Double recipe for 12 eggrolls.
- 8
Serve the eggrolls with the dipping sauce.
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