Shrimp and Vegetable Egg Rolls

I adore Chinese takeout.  But let's be honest ... I have no idea what's hiding in my delicious takeout and if I did, I'd probably never eat it again.  Lately, I make most of our Chinese-inspired dishes at home - and I love it this way.  Yes - I fried these egg rolls, so they aren't super-healthy, but I do know each and every ingredient that went into the dish.  Love.

What's your favorite "takeout fakeout" dish?

Best dishes and yummy dreams!

xo,

Shrimp and Vegetable Egg Rolls

- A Little Mommy original

Printable recipe

Makes 10-12 egg rolls

1 package of shredded cabbage (4 cups)

1 c. shredded carrots

1 can of sliced water chestnuts

1 c. minced mushrooms

1/8 c. soy sauce

1/8 c. seafood stock

3 Tbsp. duck sauce

2 tsp. Tiger Sauce

1 tsp. oyster sauce

1 tsp. Sriracha

1/2 tsp. sesame oil

1 pound of fresh shrimp, peeled and deveined, and chopped into bite-sized pieces
all-purpose seasoning

2 garlic cloves, minced

2 scallions, diced

egg roll wrappers

1.  Heat 1 Tbsp. of oil in a wok.  Once the oil is heated, add the cabbage, carrots, water chestnuts, and mushrooms.  Saute until tender.

2.  In a small bowl, mix together soy sauce, stock, duck sauce, Tiger Sauce, oyster sauce, sriracha, and sesame oil.  Pour this mixture into the wok. 

3.  Sprinkle the shrimp with all-purpose seasoning.  Add the garlic, shrimp, and scallions.  Stir fry 1-2 minutes, or until the shrimp are cooked through.  Transfer the mixture to a glass bowl.

4.  Wrap two spoonfuls of the mixture inside of each egg roll wrapper.

2 cooking options:

1.  Place on a lined baking sheet, spray with cooking spray and broil to crisp the wrappers.

or

2.  Pan fry in oil to crisp the wrappers.

Enjoy!

Thanks for reading, loves xo

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