Description
Watch the video for tips on rolling your burrito, I mean egg rolls! Substitute whatever you want as far as the protien and/or veg. Use your creativity to make these your own.
Ingredients
Units
Scale
- 1/4 cup sweet Asian chili sauce (some will be used for the dip)
- 1 bag Mung bean sprouts (chopped up a bit)
- 1 cup fresh spinach (chopped or sliced (this is optional))
- 2 tablespoons Thai basil (or regular basil is fine)
- 1/4 cup fresh cilantro (chopped)
- 12 egg roll wrappers (usually found in the produce dept.) (keep covered with a damp towel so they won’t dry out)
- 24 grilled large or jumbo shrimp (sliced in half lengthwise)
- 2 tablespoons light flavored oil (like grapeseed or peanut)
- 2 tablespoons soy sauce (I prefer Tamari)
- 2 tablespoons rice vinegar
- 1 teaspoon toasted sesame oil (always buy toasted sesame oil)
- black pepper to taste
- 1 tablespoon K-Mama Sauce (any variety)
Instructions
- Combine 3 tablespoons chili sauce and mung bean sprouts, spinach, basil, and cilantro, tossing well to coat.
- Lay the egg roll wrapper on your work surface with one corner pointing toward you. Place 3-4 halved shrimp in the center of the wrapper and spoon about 2 heaping tablespoons bean sprout mixture on top. Fold the lower corner of wrapper over filling, pulling it taught towards you; fold in side corners. Moisten top corner of wrapper with water; roll up jelly-roll fashion. Place egg roll, seam side down, on a baking sheet. Repeat procedure with remaining wrappers and ingredients.
- Make ahead to this point and keep covered with a towel in the refrigerator (up to 4 hours or so). Or proceed with the recipe below.
- Heat 1 tablespoons oil in a large nonstick skillet over medium-high heat. Add 6 egg rolls, seam side down; cook 5 minutes or until golden, turning to brown all sides. Place on some paper towels to drain. Repeat procedure with remaining 1 tablespoon oil and 6 egg rolls.
- In a small bowl, combine 1 tablespoon chili sauce, vinegar, toasted sesame oil, and pepper. Serve sauce with egg rolls.
Notes
K-Mama Sauce is a Korean style hot sauce, made right here in Minnesota. It’s amazing on just about anything. You may certainly substitute Sriracha if you want, that would be tasty too.