Egg Rolls

Name: Egg Rolls
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 serving(s)
Ingredients: 4 tablespoons vegetable oil; 1 inch grated fresh ginger; 2 garlic cloves, 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 -2 tablespoon sesame oil; 20 wonton wrappers (covered loosely with a damp paper towel to prevent drying); 10 shrimp, cooked; 1/3 cup light soy sauce; 1/3 cup rice vinegar; 1 tablespoon honey; 1 -2 teaspoon sesame oil; 1 pinch red pepper flakes

Submitted by Ann Cecile

"I only found one egg roll recipe on Zaar, so this one came from Food Network. Looks like it is a good one though. I will be trying this in the near future and will rate. I used my first wonton wrapper this weekend and am not inspired to try more recipes with them or egg roll wrappers (only bigger in size.) These would be great to have in the freezer for a quick dinner or snack - yum!"

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Ready In:: 55mins
Ingredients:: 18
Serves:: 4

ingredients

4 tablespoons vegetable oil
1 inch grated fresh ginger
2 garlic cloves, 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 -2 tablespoon sesame oil
20 wonton wrappers (covered loosely with a damp paper towel to prevent drying)
10 shrimp, cooked
Dipping Sauce
¹⁄₃ cup light soy sauce
¹⁄₃ cup rice vinegar
1 tablespoon honey
1 -2 teaspoon sesame oil
1 pinch 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 saute the egg rolls until golden brown on all sides, using tongs to turn them. Serve when cool enough to eat, with dipping sauce.
For the dipping sauce, just combine all ingredients in a bowl.

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RECIPE SUBMITTED BY

Ann Cecile

I grew up in southwestern Wisconsin. In my early 20's, I moved and lived in Dallas, TX until I went into the military in '89. I then spent the next three years in Germay where I met my wonderful husband. He brought me to South Carolina in '92. I have been here ever since, although I never dreamt I would be a southern girl. My husband and I have one child, a beautiful 10 year-old boy. My heritage is European to include German, Italian, and Norwegian. I totally love German and Italian foods, but don't know much about Norwegian culinary, although I am willing to learn. I love to entertain and have lots of people in my home. There is nothing better than having a good time with family and friends. I pretty much love anything that puts a smile on my face, and work diligently to live a full life - learning and doing a myriad of new things to enrich my life. I love luxurious things that are heaven to the senses.

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