Shrimp And Vegetable Egg Rolls Recipe

Name: Shrimp And Vegetable Egg Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 c. finely shredded cabbage; 2 Tbsp. olive oil; 2 c. coarsely grated carrots; 2 Tbsp. soy sauce; 3 cloves garlic, minced; 1 Tbsp. minced ginger; 4 scallions with 6-inch tops, sliced; 12 egg roll wrappers; 1/2 lb. cooked shrimp, in 1/4-inch pieces; 1 egg, lightly beaten; 1/2 c. chopped fresh cilantro; 1 1/2 c. oil; 1/4 c. slivered basil or mint leaves

Servings: persons

8 c. finely shredded cabbage
2 Tbsp. olive oil
2 c. coarsely grated carrots
2 Tbsp. soy sauce
3 cloves garlic, minced
1 Tbsp. minced ginger
4 scallions with 6-inch tops, sliced
12 egg roll wrappers
1/2 lb. cooked shrimp, in 1/4-inch pieces
1 egg, lightly beaten
1/2 c. chopped fresh cilantro
1 1/2 c. oil
1/4 c. slivered basil or mint leaves

1
In large pot, heat 2 tablespoons oil.
2
Cook cabbage and carrots over medium heat 3 to 4 minutes until wilted.
3
Stir in soy sauce.
4
Add garlic and ginger.
5
Cook 1 minute, stirring.
6
Remove from heat and stir in scallions, shrimp, cilantro and basil.
7
Put in bowl and let cool.
8
Cover wrappers with damp towel.

1453

kcal

Calories

131

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 c. finely shredded cabbage, 2 Tbsp. olive oil, 2 c. coarsely grated carrots, 2 Tbsp. soy sauce, and more.

Yes, Shrimp And Vegetable Egg Rolls falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp And Vegetable Egg Rolls

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