Ingredients
Scale
- 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
Instructions
- 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.)
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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