Mike's Shrimp Spring Wraps

Name: Mike's Shrimp Spring Wraps
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 25 6"x6" Egg Roll Wraps; 1/2 lb Small Salad Shrimp; 2 large Eggs [whipped]; 1 large Carrot [thin 5" strips]; 1 bunch Green Onions [thin 5" strips]; 1/3 cup Soy Sauce; 1/3 cup Fresh Cilantro; 3 cup Fresh Shreadded Cabbage; 3 cup Bean Sprouts; 1/4 cup Water Chestnuts [minced]; 1/4 cup Diakon Radishes [minced]; 3 tbsp Minced Garlic; 2 tbsp Minced Ginger; 1 tbsp Fish Sauce; 1 quart Frying Oil [high heat]; 1 Fry Daddy Or Large Frying Pan; 1 Damp Rag

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

This is a crispy, flavorful and relatively easy version of the traditional egg roll recipe without the egg. Excellent work students!

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

This is a crispy, flavorful and relatively easy version of the traditional egg roll recipe without the egg. Excellent work students!

Saved

Ingredients

30 mins

4 servings

Shrimp Spring Rolls In Egg Roll Wraps
256"x6" Egg Roll Wraps
1/2 lbSmall Salad Shrimp
2large Eggs [whipped]
1large Carrot [thin 5" strips]
1 bunchGreen Onions [thin 5" strips]
1/3 cupSoy Sauce
1/3 cupFresh Cilantro
3 cupFresh Shreadded Cabbage
3 cupBean Sprouts
1/4 cupWater Chestnuts [minced]
1/4 cupDiakon Radishes [minced]
3 tbspMinced Garlic
2 tbspMinced Ginger
1 tbspFish Sauce
1 quartFrying Oil [high heat]
1Fry Daddy Or Large Frying Pan
1Damp Rag

Saved

Steps

30 mins

1

Add all ingredients together [except for the egg roll wraps, shrimp, eggs, carrots, green onions and oil] in a bowl and mix until everything is fully coated. Allow it to marinate for a 1/2 hour in fridge if possible.
2

Authors Note: The reason for mixing all of these ingredients listed above together [as opposed to layering them] is to have your guests intermittently and individually taste the flavors of ginger, garlic, radishes, etc. Not to have their pallets hit by each of them at the same time.
3

Slice carrot and green chives in 5" long thin strips and set to the side. The reason for these vegetables to be layered and added seperate from the marinade is to have a snap in each bite and to taste the carrot and chive individually. The same reasoning with regards to the shrimp.
4

Beat 2 eggs in a separate bowl and set to the side.
5

Pull out one square egg roll wrap and face one of the pointed ends towards you. Like a diamond shape.
6

Place your damp rag over your exposed unused egg roll wraps or they will dry out and crack while you're wrapping.
7

Brush beaten eggs around the edges of the square wrap.
8

Mix cabbage mixture again and place a small amount on wrap. Shake off excess soy sauce or you'll have soggy rolls. Don't overstuff.
9

Place one carrot slice and one chive with a few pieces of shrimp on to your wrap.
10

Begin to wrap contents tightly up within the wrap.
11

At the middle of rolling your wrap, place more egg mixture at the ends [inside and outside] and fold them tightly inward. Do whatever you can to avoid having any holes or gaps in your wrap.
12

Continue rolling until you reach the end of wrap.
13

Make certain all of your edges are sealed. If they're not, add more egg mixture and pinch the ends to make a tighter seal. Don't worry about using too much egg mixture other than running out of it. If that happens, just beat another egg.
14

If there are any holes or openings, oil will enter your egg roll and make them soggy and oily. If your rolls aren't tightly rolled, they will fall apart so make certain these wraps are as tight as you can make them without splitting your rolls.
15

Continue to tightly wrap all of your egg rolls and be sure to mix your cabbage mixture and shake off excess soy sauce each time before placing it on your wrap.
16

Turn on your fryer or heat you oil in your pan until it's at a higher heat.
17

Add four egg rolls to your heated oil and fry for approximately 2 1/2 minutes flipping them regularly. Any more than adding four rolls to your oil will cause your oil to cool down too much and overcook or over saturate your rolls. Watch them carefully as not to burn. When browned and crispy, place on paper towels to drain.
18

Continue frying until all rolls are fried to a nice golden brown and drain those as well.
19

Serve with soy sauce, sweet and sour red sauce or Thai dip and garnish serving tray with shreadded cabbage and Cilantro at its base.

Saved

Cooksnaps

Saved

MMOBRIEN @cook_2891564

on February 23, 2014 02:06

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!