Shrimp and delicious veggies wrapped as an egg roll and served with yummy peanut sauce
- 1 pound jumbo shrimp peeled and deveined
- 2 Tbsps sesame oil
- 1 cup shredded carrots
- 1 cup shredded red cabbage
- 1 cup chopped cilantro
- 1 cup thinly sliced red pepper
- 1 Tbsp garlic paste
- 1 Tbsp ginger paste
- 1 Tbsp soy sauce
- 8 egg roll wrappers
- vegetable oil (enough to fill a skillet 1 inch deep)
- 1/2 cup creamy peanut butter
- 1/3 cup soy sauce
- 1/3 cup sweet Thai chili sauce
- 1/2 Tbsp garlic paste
- 1/2 Tbsp ginger paste
- 1/2 Tbsp lime juice
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In a skillet over medium heat add 1 Tbsp of the sesame oil and the shrimp. Cook the shrimp 1 to 2 minutes per side. Remove from pan and chop the shrimp.
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In the same skillet over medium heat add the other Tbsp of sesame oil, carrots, cabbage, cilantro, red peppers, garlic paste, ginger paste, and soy sauce. Cook 5 minutes, stirring occasionally. Remove from heat and stir in the chopped shrimp.
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When this mixture comes to room temp roll the egg rolls by placing an egg roll wrapper flat, diagonal with a corner facing toward you. Take a spoonful of the filling and place it in the center of the wrapper. Dip your finger in water and trace the outside edges of the wrapper. Fold the sides in, fold the top over the filling, and roll into an egg roll. (Pictures show examples in post above).
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Pour vegetable oil into a small skillet or saucepan 1 inch deep and place over medium heat. After 5 minutes the oil should be at 350 degrees. Carefully place 2 to 3 egg rolls at a time into the oil. Fry for 1 to 2 minutes per side. Remove and place on paper towels to drain extra oil. Repeat with remaining egg rolls.
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Serve with peanut sauce, either store bought or recipe below.
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Whisk together the peanut butter, soy sauce, sweet Thai chili sauce, garlic and ginger paste, and lime juice.