Peanut Butter and Shrimp Egg Rolls
1 pkg egg roll wrappers
1/2 head cabbage diced (You can also use 1 pkg ready chopped coleslaw)
1/2 lb shrimp pre-cooked and tails removed and chopped
1 carrot shredded
1/4 c. peanut butter
2-3 dashes soy sauce
water for sealing the egg roll
2 TBSP oil
3-5 inches of oil in a pot
Heat oil in a pot. The oil is ready when it begins to ripple. The level of the oil should be about at least 3 inches but not more than 5in.
Chop the cabbage so it is about coleslaw consistency or you may use the pre-shredded kind as a short cut. Add the shredded carrot. Heat the 2 TBSP oil in a frying pan and add the cabbage and carrot. Stir fry in the frying pan until softened. Add a few dashes of soy sauce.
Next add the pre-cooked shrimp and let them simmer for a minute or so. Finally fold in the peanut butter . Remove from the heat and let cool for about 15 minutes.
Once the mixture is cool place 3 TBSP in the middle of each egg roll wrapper. Fold like you would a burrito. First fold the bottom up and then the sides.
And roll the bottom over the top. Use a metal slotted spoon to lower each egg roll into the oil.
Fry the egg rolls in the heated oil for about 3-5 minutes per side or until they are a light brown color. Drain on paper towels.
1 lb linguine boiled
1 carrot chopped
1 head of broccoli florets
1 container chopped water chestnuts drained
1/2 lb ready cooked shrimp tails removed
Boil 1 a 1b package of linguine until al dente',drain, and reserve.
In the mean time in a large frying pan sautee' the broccoli, onion, and carrot. The onions should be come translucent and the carrots and broccoli softened. Add the stir fry sauce, the water chestnuts, and one cup of water. Let simmer for about 5 minutes and add the pre-cooked shrimp. Let reduce and heat through. Add the linguine noodle and stir to combine. Serve with the egg rolls and enjoy!