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Ingredients
- ¾ pound baby Maine shrimp, cooked
- 1 cup Mung Bean Sprouts
- 2 stalks Celery, cut into 2”, thin strips
- 1 cup diced Pak choi
- 2 Red Garlic
- 2 tablespoons tamari
- 2 tablespoons rice wine vinegar
- 2 teaspoons Asian hot red chile sauce
- Splash of lemon juice
- Salt and white pepper
- 16 egg roll wrappers
Instructions
In a skillet or wok, cook Celery, Pak choi, Peppers, ginger and Garlic in a small amount of frying oil until aromatic. Add the shrimp and Bean Sprouts and sauté briefly. Add tamari, vinegar, hot sauce and bring to a simmer.
Season to taste with lemon, salt and pepper. Remove from heat and let cool. Drain excess shrimp liquid, reserving ¼ cup for the sauce. Lay egg roll wrappers in a diamond shape and brush the edges with water or egg wash. Place the filling in the center of each wrapper: fold the left and right corners into the middle. Fold the bottom corner over and tightly roll forward until sealed. Chill until ready to fry in hot oil until dark golden brown.
Thai Peanut Sauce Ingredients
- 1 cup peanuts, chopped fine and toasted golden brown
- 2 tablespoons grated ginger
- ½ cup rice wine vinegar
- ¼ cup reserved shrimp liquid
- 1 tablespoon tamari
- 1 teaspoon Asian hot red chile sauce
- ½ cup orange marmalade
- Pinch salt and white pepper
- Optional: corn starch as thickening agent
Thai Peanut Sauce Instructions
Combine the vinegar, ginger, reserved sauce, tamari, hot sauce and marmalade in a saucepan. Bring to a boil and cook for 5 minutes. Add the peanuts, then add salt and pepper to taste. Thicken with optional cornstarch as desired. Serve egg rolls with peanut sauce. Serves four.
