Shrimp Egg Rolls with Sweet Heat Duck Sauce
Servings: 10 Egg Rolls
Equipment
- deep sided pot
- wok
- small saucepan
Ingredients
Duck Sauce
- 1 tsp sesame oil
- 1 tsp garlic finely chopped
- 1 tsp ginger finely chopped
- 1 tbsp soy sauce
- 1 ½ tbsp sriracha
- 2 tsp rice vinegar
- 2 tsp water
- 1 cup apricot preserve
Egg Rolls
- ½ lb tri color coleslaw mix
- 2 tsp sesame oil
- 1/2 cup red bell pepper finely sliced
- 1/2 cup onion finely sliced
- 1 ½ tbsp ginger finely diced
- 1 tbsp garlic finely diced
- 2 tsp pepper
- 6 oz chopped shrimp
- ¼ soy sauce
- 1 package egg roll wrappers
- 1 egg beaten
- vegetable oil
Instructions
Duck Sauce
- In your small saucepan bring the oil to medium heat. Add the garlic and ginger and cook until fragrant.
- Add the remainder of the ingredients and bring to a simmer. Reduce the heat to low and let simmer for 10 minutes. Remove from heat.
Egg Rolls
- Place wok over medium high heat. Add the oil, garlic and ginger. When fragrant add all of the vegetables.
- Cook for 2 minutes. Make sure to toss frequently so that the vegetables are evenly cooked.
- Add the soy sauce that then the shrimp. Toss a few times and shrimp should be nice and pink, not clear. Remove from heat.
- Fill the deep sided pot with oil to 3 inches in depth. Bring the oil to 350°
- Pull 10 egg roll wrappers.
- Place one egg roll wrapper in front of you so that it looks like a diamond. Add 2 tablespoons of filling to the center.
- Fold the bottom point ⅔ the way up.
- Fold in the sides
- brush the top with egg. Then continue to roll keeping it as tight as possible. Set aside.
- Repeat this with the remaining wrappers.
- Fry the egg rolls for 3-5 minutes turning occasionally. They should be a nice golden brown on all sides. Placed the cooked egg rolls on a plate lined with paper towels.
- Enjoy!