Shrimp Egg Roll

I woke up in the morning and decided to cook this egg roll. This is as simple as I go with egg roll. I have been buying egg roll wrapper from the store. I have to cook it before it turn bad in my fridge. It is so easy to find egg roll wrapper at any store in my area. Sometimes if I am lucky I can also get the spring roll wrapper. The egg roll wrapper is a little bit thicker than the spring roll wrapper. But both wrappers are delicious, crunchy and tasteful with any filling I desire. Sometime when I am bored, I even put in chocolate candy in the wrapper and dust the chocolate roll with some powdered sugar. Yummy! It became my sweet treat or dessert.

Ok. Back to the recipe for this shrimp egg rolls.

Ingredients:

1 cup shrimp (medium size, cleaned and divein)

1 cup shredded carrots

1 cup coleslaw ready mix(shredded cabbage and some carrots)

1 teaspoon Mrs. Dash (My favorite herbs)

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1 tablespoon chopped garlic

1 tablespoon olive oil

In hot skillet, heat olive oil and garlic. Then add shredded carrots and cabbage. Sprinkle mrs. dash, salt and ground black pepper. Cook until shrimp turn pink. Turn off the stove.

Drain any access juices from the filling. Let it cool down for 5 minutes.
Then prepare the egg roll skin.

Put about 1 tablespoon of the filling in the center of the wrapper. I make sure that each egg roll will get at least 1 shrimps.

Wrap it nicely and use water to seal the edge.

Heat olive oil in the frying pot. Deep fry this egg roll until golden brown. Serve this snack warm with sweet and hot chilli sauce. I like to mix 1 tablespoon Lingham sweet sauce with 1 tablespoon ketchup (tomato sauce).

I sent 4 pieces of this egg rolls to my MIL. Honey had 2 pieces and the rest were eaten by me. I thought of sharing this with my co-worker but I couldn't. Before I knew it I was biting to the last 5th egg roll.