Rosie Makes Shrimp Egg Rolls With An Apricot Dipping Sauce

Yes.  I'm having shrimp.
Again.
Because I have a freezer full of it and I don't want to go to Food Lion.


So, it's shrimp egg rolls today.
Because I have all the ingredients on hand.

Here are my stuffing ingredients (clockwise from top left):
about 1 cup shredded cabbage
2 TB shredded carrot
2 TB chopped water chestnuts
2 TB chopped celery
2 TB finely chopped yellow pepper (You could use any color sweet pepper.)
2 TB finely chopped onion

And about 1 cup chopped cooked shrimp.

Rosie Note:  These amounts are not etched in stone.  If you want more or less (or none) of one thing or another, go right ahead and adjust.

Mix all ingredients together.

Make the dipping sauce:
3 TB apricot preserves
1 TB brown sugar
2 TB rice vinegar
1 TB sweet chili sauce
1 tsp soy sauce
1-inch cube ginger, pressed through garlic press or finely minced (include ginger juice)
Mix all ingredients.

Now, start filling the egg rolls.

Lay an egg roll wrapper diagonally on your work surface.
Place filling in center and lightly brush water around edges.  (Or you could use soy sauce.)


Start rolling.

Roll up tightly one full turn, then tuck in the edges.

Continue rolling.
Brush edges with water or soy sauce to seal.

This made 6 egg rolls.

Heat up a large skillet with about 1/2 inch of peanut oil.
Heat to 350° - 375°.

Carefully place egg rolls in hot oil.
Do not crowd the pan.
You want to maintain that temperature.


 Fry about 3 minutes on one side, or until golden.
Then turn over and fry the other side.

 

Roll around until nicely browned all over.
5-6 minutes total.

Drain on paper towels.

And serve with dipping sauce.

This hit the spot.

Enjoy!