Here’s a new way to use some of the cabbage we’ve been getting. It’s a bit of work, but well worth it, courtesy of allrecipes.com.
6 cups cabbage, shredded
1 carrot, shredded
½ cup fresh bean sprouts
1 celery stalk, diced
2 tablespoons chopped onion (optional)
1 (4 oz) can shrimp, drained
2 tablespoons soy sauce
⅛ teaspoon garlic powder
Black pepper to taste
1 egg, beaten
20 egg roll wrappers
Vegetable oil for frying
In a large bowl, mix together cabbage, carrot, sprouts, celery, and onion. Stir in shrimp, soy sauce, garlic powder, and black pepper.
Pour beaten egg into a skillet placed over medium heat; cook flat and thin, flipping once, until done. Remove from skillet, cool and chop finely. Stir egg into cabbage mixture. Sprinkle top with cornstarch, mix and allow to sit for 10 minutes.
Mix 1 tablespoon cornstarch with 2 tablespoons cold water. Set aside.
Place 2 or 3 tablespoons of cabbage mixture into center of egg roll wrapper. Dip a spoon into the cornstarch mixture, and moisten all corners but the bottom corner. Fold the egg roll wrapper from the bottom over the mixture, making a tight tube of the cabbage mixture. Fold corners in from the sides and press to stick against folded roll. Then roll the rest of the way. Repeat with remaining egg roll wrappers.
Pour vegetable oil into a deep frying pan to a depth of 3 to 4 inches, and heat oil to 350°. Carefully place egg rolls into hot oil and fry until golden brown. Remove to paper towels.