Egg Rolls:
- 1 pound raw shrimp, peeled, cleaned, chopped
- 1 tablespoon grated fresh ginger
- 1 tablespoon grated, fresh garlic
- 2 cups shredded cabbage
- 2 carrots, shredded
- 1-2 tablespoons soy sauce
- 7 inch square egg roll wrappers
Cook all ingredients together until shrimp are just pink and firm. Allow to cool. Spread 2 tablespoons of shrimp filling in the middle of a wonton wrapper and fold according to instructions. Secure last point with water to seal.
Pre-heat oven time 400 and spray baking sheet with non-stick spray. Lay the rolls fold under then spray the rolls with nonstick spray. Bake until golden.