Shrimp, Pork & Chicken Egg Rolls
So there’s this thing that happens in my house every year around St. Patrick’s Day and it has to do with cabbage. I love corned beef and cabbage and my kids love corned beef, but they aren’t so crazy about cabbage. I love cabbage, but I have a hard time eating a whole head of cabbage by myself.
I always have to find inventive ways to use up all the cabbage. I’ve made Havarti cabbage soup and Irish cabbage potato soup and my latest favorite Colcannon (oh man that stuff is good!), but there is only one way I have found (so far!) to get my daughter to help me eat the cabbage … she really loves egg rolls, and I can hide all sorts of veggies in an egg roll, including cabbage, which is actually a perfectly normal veggie to find in an egg roll.
My girl especially loves egg rolls like this … with lots of meat and shrimp along with the vegetables. She adores sausage, and I love a bit of sausage in my egg rolls as well, so adding a little pork sausage to the mix was a delicious addition. It was Italian sausage in a Chinese egg roll, but it totally worked. I fried her egg rolls because she loves that … and besides she is a skinny little minnie and a little fat on her bones might be a good thing, but I baked mine because at my age, yeah, a little less fat would be quite welcome.
In my book, egg rolls are just as good baked as they are fried, and then they are so much easier on your waistline and then you don’t have to feel guilty about eating an egg roll because they’re actually healthy. For us, this is a complete meal … and these egg rolls have almost everything you need to make a balanced meal: protein, veggies, and a bit of carbs (in the wrapper). Who says egg rolls have to be an appetizer?
- 1 teaspoon vegetable oil
- 1/2 teaspoon sesame oil
- 2 - 4 cloves of garlic, peeled and chopped fine
- 2 cups chopped cabbage
- 1/2 cup finely chopped onion
- 1/2 cup matchstick carrots (or chopped carrot)
- 1/2 cup finely chopped water chestnuts
- 1 can bean sprouts, drained
- 1/2 cup cooked chicken breast, chopped fine
- 1/2 cup cooked, crumbled pork sausage
- 1 teaspoon grated fresh ginger root
- 3 - 4 teaspoons soy sauce
- a pinch of Chinese 5-spice seasoning
- 1 teaspoon natural peanut butter or Thai peanut sauce
- 1/2 - 1 teaspoon Sriracha sauce (to taste)
- 1 cup chopped, pre-cooked shrimp
- About 6 - 8 eggroll wrappers
- Preheat the oven to 350 F. Spray a baking sheet with cooking spray.
- In a small bowl, mix the vegetable and sesame oil with the garlic and set aside while you prepare the other vegies.
- Heat a wok (or frying pan) over medium to medium high heat. Add the garlic/oil mixture and the onions and saute until the onions are tender. Stir in the rest of the veggies and stir-fry, stirring constantly, until the cabbage is wilted and soft. Add the chicken, sausage, ginger, soy, seasoning, peanut butter and Sriracha and continue stir frying for a few minutes or until the mixture is hot. Stir in the shrimp and cook for just a minute or two longer, until the shrimp is hot.
- Using about 1/3 cup of the filling per egg roll, scoop the filling onto the wrapper and roll up, egg roll style (see my Southwestern Egg Rolls post for photos/instructions on rolling).
- Now, you can fry the egg rolls or bake them. Baking is easier and healthier: simply spray the egg rolls with cooking spray, set them on a baking sheet sprayed with cooking spray and bake at 350 degrees F. for about 15 minutes or until brown and crispy. (Check them about halfway through and turn over if needed.)
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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This recipe was shared at Treasure Box Tuesday, Simple Supper Tuesday, Wine’d Down Wednesday, Foodie Friends Friday, Weekend Potluck, The Gathering Spot, Moonlight & Mason Jars and Hearth & Soul Bloghop.