While staying in DC for the Inauguration with my girl Nicole she made some shrimp rolls with a bag of frozen Asian Style veggies and frozen shrimp that were truly delicious and ever since I saw the Nasoya Egg Roll Skins in the store, I’ve been on a little egg roll craze. The fruit tarts, we used to order at my old job for our monthly lunches and we’d always fight over them so I figured I'd better learn to make them since I’d often lose out.
*Nasoya Egg Roll Skins (they cost about 3 bucks for 20)
Lightly season the shrimp with salt and pepper. Using a large shallow pot with a top, cook the shrimp in a few drops of olive oil for about 5 minutes until completely cooked. You do not want to over cook the shrimp; they get hard when over cooked.
Remove the shrimp from the pot and set aside. Add about 1 tablespoon of olive oil to the pot and heat on a medium flame. Add all the vegetables to the pot. This will look like a lot of cabbage but it will cook down quickly.
Add the soy sauce and oyster sauce, if you are using it and mix completely.
Cover the veggies and let cook down for about 10 – 15 minutes. Once the veggies have cooked down mix in the shrimp and let cool for roughly 10 – 15 minutes. Removing them from the pot you used to cook them in will speed up the process (and if you are making the fruit tarts this is all the time it will take).
Filling your Shrimp Rolls:
Frying your Shrimp Rolls:
Remove the shrimp rolls from the oil and place on paper towels or brown paper bags to drain.
Serving Your Egg Rolls:
You can either sever you egg rolls whole as finger food or cut them on the bias and served them plated as individual appetizers.
I’m a spicy food junky so the Asian Chili Paste mixed with a sweat and sour sauce is perfect for me but some people like them with just soy sauce or "duck sauce".
I LOVE the Sambal Oelek Chili Sauce (I went through a bottle in a week) and Trader Joe's makes a great Sweet Chili Sauce as well. Both cost about $2.50.
TIPS: Of course you could remove the shrimp or substitute it for chicken. Red meat doesn’t really work but hey, play around and let me know what you come up with. I've done all veggie ones with broccoli, string beans, water crest etc., that came out great. If you plan on serving them plated and you have some cabbage left over, put some raw cabbage on the plate as a bed for your standing egg roll...It's look Tre Cutatious!
Happy Shrimp Rolling!!!
On to our FRUIT TARTS!
I make some great baked fruit tarts too but there are no-bake and are much better for the warmer months and take about 15 minutes from start to finish.