PREP TIME: 2 minutes
COOK TIME: 16 minutes
2 Tbsp. grapeseed oil
2 cups cabbage sliced and chopped
1/2 lb. shitake mushrooms, sliced & stem removed
1 tsp. ginger, minced
1 clove garlic, peeled and minced
3 scallions, chopped
8 oz. water chestnuts, diced
1/2 lb. cooked shrimp, chopped
1 egg yolk
1 Tbsp. water
6-8 spring roll wrappers
Sweet chili sauce, or sauce of your choice
1 Place a pan on the stove on high heat. Add 1 Tbsp. grapeseed oil.
2 Sauté cabbage. Remove and set aside. Repeat with the shitakes, ginger, garlic and scallions.
3 Chop the cooked shrimp into small pieces.
4 In a bowl add all the ingredients except the spring roll wrappers, egg and water.
5 Make egg wash with egg yolk and water.
6 Once the filling is cooled, assemble the spring rolls. Lightly squeeze and drain any excess water from filling.
7 On the counter place one spring roll wrapper and coat the edges with the egg wash. Place a couple tablespoons of filling on the top of the wrapper and roll up, folding in the sides as you go. Place each spring roll into the Fry Basket.
8 Cook for 15 minutes at 360℉/182℃.
9 Turn occasionally during cooking process.
10 Serve with sweet chili sauce.