Shelly's Recipe

CAJUN SHRIMP EGG ROLLS

Category: Deep Fried

1 pkg 8 inch x 8 inch egg roll wrappers
2 cups fresh shrimp chopped (about 1 lb)
2 strips bacon cut in small pieces
3 cups cold slaw mix
2 cup bean sprouts
1/2 medium onion chopped
1 stick celery chopped fine
5 green onion leaves chopped
1 tbsp dried chopped parsley
2-3 tsp minced garlic
A few drops of liquid crab boil
Salt, pepper, Creole seasoning, hot sauce and whatever else
2 tsp soy sauce
1 egg beaten (pastry glue)

Get your rice paper ready to use. Render the bacon on a medium fire in a large skillet. Add onion and celery and cook until wilted. Turn fire up to med-high and add shrimp and green onions and sprinkle some Creole seasoning on them. Stir-fry until shrimp turn pink, remove from fire and put this in a large bowl.

In the same skillet add a tablespoon of cooking oil and on a medium fire stir-fry the cabbage and bean sprouts until the cabbage starts to wilt. Sprinkle a little Creole seasoning and add parsley. Stir a time or two and add this to the shrimp mixture. Add soy sauce and mix everything up well. Let this sit for about 15 minutes stirring a few times, taste and add seasoning to your liking. Let this cool for a little while; hot mixture on rice paper is tough to deal with.

Paint the wrapper with a little egg on the parts shown by the white lines. Fold the bottom edge up then gently tighten it up by sliding the top pastry flap towards you. That is why you put the egg mixture in the center, so it will slide easy. Fold the left and right corners over and roll forward. Lightly flour the working surface before wrapping. Fry them in oil at 360 degrees until golden brown.