April 02, 2021 2 min read

Shrimp Egg Rolls with Honey Ginger Glaze:

Ingredients 

Ingredients for Filling: 

  • 4 C savoy cabbage, shredded 
  • 3 scallions, thinly sliced              
  • 3 stalks celery, thinly sliced 
  • 1 carrot, peeled and grated 
  • ½ red onion, thinly sliced 
  • ½ sweet red bell pepper, thinly sliced 
  • 1 jalapeno, thinly sliced
  • 3 T fresh cilantro, roughly chopped 
  • 8 oz cooked shrimp, chopped
  • 15-18 egg roll wrappers
  • vegetable oil

Ingredients for Dressing:

  • 1 shallot, minced
  • 2 T fresh ginger, grated
  • 1/3 C Honey-Ginger Balsamic
  • 2  Orange Blossom Honey
  • 2 T soy sauce
  • 1-2 T Baklouti Green Chili EVOO
  • 1 t Toasted Sesame Oil
  • Salt & pepper to taste

Ingredients for Glaze:

  • ¼ C Honey-Ginger Balsamic
  • ½ T Orange Blossom Honey
  • 2 T soy sauce
  • 1 scallion, thinly sliced

 

Preparation

Filling – Combine 1st 8 ingredients in large bowl.

Dressing –Combine shallot, Honey-Ginger balsamic, Orange Blossom Honey, soy sauce, Baklouti Green Chili Oil, Sesame Oil, salt & pepper in a small bowl and whisk together. Pour dressing over filling, stir to combine and let sit in refrigerator for minimum of 2 hours. Remove from refrigerator and strain the filling, squeezing out any excess liquid. Add cooked shrimp to the filling & stir to combine.

Glaze –Place Honey-Ginger balsamic in small pan on medium heat & bring to boil. Reduce heat to low & simmer until reduced by half. Add soy sauce & continue cooking until a syrupy texture is achieved. Remove from heat, add honey and combine. Let cool to room temp.

Assembly –To make the egg rolls, place 2 T of filling in the middle of wrapper & fold one corner over the filling. Fold in both side corners & continue rolling towards top corner. Brush with a small amount of water to seal the egg roll. (Or follow package directions for rolling egg rolls.)

Cooking –In a deep frying pan or deep fryer, heat the vegetable oil to 350°. Fry the egg rolls until golden brown and