One Sunday Shells and I were bored and wanted something fun so we decided to cook up some Asian style food. I decided to go with an "egg roll" and some spicy shrimp, so I headed to the store to figure out what I was going to go with.
Shopping List:
5 oz boneless pork tenderloin
10 21/25 count shrimp
6 large shiitake mushrooms
1 carrot
2 large jalapeños
1 pkg wonton wrappers
Slice the pork, carrots and shiitake mushrooms into thin slices and sauté until cooked, set aside.
To make the egg rolls, set out a small bowl of clean water and heat a sauté pan with 1/4" of oil (grape seed or canola). Put a mixture of the filling into the wrapper diagonally and fold the top and bottom in and then the sides. Directions are usually on the won ton wrapper packaging. Brush lightly with some water to ensure a seal.
Fry the egg rolls, flipping once, until golden brown on both sides and then serve with the dipping sauce of your choice.
For the shrimp, de-shell the shrimp except for the last section (with tail) and de-vein. Thinly slice the de-seed the jalapeño and then thinly slice lengthwise. Cut the wonton wrapper in half across the diagonal, and lay them point up. Put the shrimp in the middle, tail down and about 1/2" from the point, with two strips of jalapeño. Fold the point down and then fold the sides in, using a brush and clean water to ensure they seal closed. Fry until golden brown and then serve with a dipping sauce of your choice. Enjoy!
