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Print Recipe
Shrimp eggroll
Votes: 0
Rating: 0
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Prep Time 35-40 min.
Cook Time 10-15 min.
Servings
Prep Time 35-40 min.
Cook Time 10-15 min.
Servings
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Ingredients: 40 dough pages of eggroll (2 packages) 40 peeled shrimps (except the tail) 150 gr. soy sprouts 100 gr. button mushrooms sliced 2 spring onions cut into short stripes 1 grated carrot quarter of a cabbage finely sliced 2 cloves of garlic, diced 1 teaspoon of diced ginger half of a chilli pepper, diced finely half a cup of soy sauce half a cup of red wine 1 teaspoon of storch diluted in a bit of water a bit of sesame oil oil for deep frying hot and sweet chilli sauce for presentation
  2. Directions: in a big wok heat the sesame oil. add the garlic, ginger and chilli. after half a minute add the cabbage, the carrot, the spring onion and the mushroom. after the vegetables are softened a bit add the soy sauce, the red wine and the diluted storch. after 3 minutes of stir-frying add the soy sprouts and stir-fry until they soften. set aside to cool. get the eggroll sheets and put a bit of the vegetable mixture with one shrimp in each sheet. roll the sheets in a way that the shrimp tail will be left outside of the roll. fry in a deep fry pot until golden brown. serve warm with hot and sweet chilli sauce.
Recipe Notes

Source: Old CookShare. Recipe ID: 6

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