Egg Roll Stir Fry With Crispy Wonton Strips

1. 1

   Bring a large pot of water to a boil. Add the cabbage and carrots; cook about 2 minutes then transfer to a bowl of ice water. Remove the mixture from the water and drain thoroughly.

2. 2

   Cook the shrimp in a large skillet/ wok and set aside.

3. 3

   Heat the sesame oil over medium heat and add the onion and celery. Cook until the veggies have softened. Stir in the garlic and ginger; cook 1 minute or until fragment.

4. 4

   Add in the cabbage mixture and stir to combine. Stir in the soy sauce and white pepper. Continue cooking 6 to 7 minutes or until the desired tenderness is achieved. Remove from heat and stir in the shrimp.

5. 5

   Remove the wonton wrappers from the package and cut in half. Place the wonton strips on a baking sheet. Lightly coat both sides with cooking spray. Bake until crispy.

6. 6

   Plate up the stir fry and top with the wonton strips and green onion tops. Drizzle on sweet chili sauce or sweet and sour sauce. Serve immediately.

* Per serving · 4 servings · Values may vary.