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 T OBO 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 OBO Honey
• 2 T soy sauce
• 1 scallion, thinly sliced

 

Preparation

Filling – Combine 1^st 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