Recipe

1 teaspoon green seasoning paste (optional)

1/2 cup of shredded white cabbage

1/2 white onion thinly sliced

1/2 sweet pepper thinly sliced (red)

1/2 chayote, peeled and thinly sliced length wise

1 pimento pepper thinly sliced (Trinidad seasoning pepper)

1 teaspoon freshly grated garlic

1 teaspoon freshly grated ginger

3 tablespoons sesame oil

1/2 teaspoon soy sauce

1/4 teaspoon black pepper

1/2 teaspoon white pepper

1/4 teaspoon Chinese seasoning

1 tablespoon chopped chives

egg roll wraps

1 pound of very small shrimp, peeled and deveined.

Oil for deep frying

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Directions

Season your shrimp, with a pinch of salt and black pepper and the green seasoning paste. Set aside to marinate for 30 minutes.

While your shrimp is marinating stir fry the vegetables.

Heat a skillet on medium to high heat. Add the sesame oil to the skillet.

Add ginger, garlic and pimento pepper to the skillet. Let this fry for 30 seconds.

Add the sliced onion and sauté until translucent. Add the carrots. Mix to combine. Let this fry for 3 minutes. The carrots is the longest cooking vegetable here so we have to let that cook first for a bit.

Add in the chayote and the sweet peppers. Allow to cook until the sweet peppers are just al dente. We do not want it soft.

Now add in your shrimp and stir fry this for a minute. Since the shrimp is tiny it will cook super fast. Add in the cabbage, salt, black pepper, white pepper, Chinese seasoning, soy sauce and the chopped chives. Mix thoroughly.

As soon as the cabbage has just started to wilt, turn off the heat.

Lay out the egg rolls. Have one tip facing you so when you look at it, it looks like a diamond.

Add some of the filling to the tip closest to you. It must be towards the end. Not in the center. Brush all the ends with water then start to fold in the ends, try to get it tight. Follow the picture to see how I folded mine. Be gentle so you do not tear the wrappers.

Place the rolled eggroll on a baking sheet sealed side down.

Heat the oil to 375 degrees.

Fry eggrolls until golden brown and crispy!

Serve with your favorite dipping sauce!