PREP TIME: 2 minutes

COOK TIME: 16 minutes

TEMPERATURE:360℉/182℃

Ingredients:

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

Instructions:

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.