Bang Bang Shrimp Eggrolls
Bang Bang Shrimp Eggrolls
    For the Shrimp:
    For the Bang Bang Sauce:
    For the Eggrolls:
    For Cooking:
    1. Pat defrosted shrimp dry. Toss in cornstarch until covered. In a shallow skillet over high heat, heat oil for about 5 minutes. When oil shimmers and one shrimp tested in the oil sizzles, cook the remainder of shrimp (don’t overcrowd skillet) until pink, about 2-3 minutes. Remove to a paper towel to drain. Place shrimp on a cutting board and rough chop. Make the sauce. In a small bowl, combine the mayonnaise, Sriracha, rice vinegar and sugar. Refrigerate until ready to serve. Make the Egg Rolls. Lay out the egg roll wrapper. Spread a small amount of the sauce in the center of the wrapper. Next, Add about 2 tablespoons of cabbage mix to the center, then 2 tablespoons of shrimp, 1 chopped cheese slice, and another tiny drizzle of sauce. Dip your fingers in a cup of water and wet the edges of the wonton rapper. Carefully wrap the egg roll, burrito style, being careful to keep it tight so the ingredients don’t fall out. Dip fingers in water again and press to seal the wrapper. Repeat for all egg rolls. In a large skillet, add oil and heat over medium high heat for about 5 minutes – to 325 degrees. Carefully add egg rolls into the skillet, cooking 4-5 at a time, not crowding them. Cook 2-3 minutes per side, until golden brown, then carefully flip over and cook another 2 minutes or until browned. Remove and place on a paper towel lined plate. Repeat for all egg rolls. Serve on a platter and top with Bang Bang sauce and green onions. Serve immediately. Makes 12 Egg Rolls.