1/2 pkg. egg roll or spring
roll wrappers (8-10)
1 lb. river shrimp
1/2 lb. mixed cabbage
1 scallion
3 tbl. soy
1/2 tsp. curry powder, Indian
2 eggs for sealing
- Marinate river shrimp 1/2 hour. Mix well.
- Chop cabbage and scallion.
- Stir fry shrimp and add curry. Set aside.
- Reheat wok with garlic oil, add cabbage and fry fast 1/2 minute. Drain, then add scallions to draining cabbage. Let cool.
- Mix shrimp and cabbage. Add soy. Mix well.
- Put 2-3 tbl. or more mix onto the egg roll skin and form a packet envelope style (flat). Seal with egg.
- Grease steam tray and steam for 20 minutes as many packets as the steamer will hold till done.
- Let packets cool, then deep fry till crispy. Make a sweet and sour dip. Serve.