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Recipe Card
ingredients
- 1 teaspoon extra virgin olive oil
- 1/2 pound raw shrimp (defrosted, deveined)
- 1/2 cup chopped red cabbage
- 1/2 cup chopped green cabbage
- 1/2 cup chopped carrots
- 1 teaspoon grated fresh ginger
- 2 teaspoons kosher salt, divided
- 2 teaspoons freshly ground black pepper, divided
- 3 tablespoons soy sauce
- 1 package egg roll wrappers
- 1/4 cup water
- San-J Umami Tamari Splash, for serving
Method
Step 1
Heat a saute pan on medium heat. Lightly drizzle with the extra virgin olive oil to prevent sticking.
Step 2
Remove the tails from the shrimp, add to a bowl and season with ½ teaspoon of salt and ½ teaspoon of pepper.
Step 3
Add shrimp to the pan and cook for about 2-3 minutes on each side, turning once midway, until shrimp is pink and cooked through. Remove shrimp from the pan and allow it to cool. Once cooled for 3-5 minutes, chop up the shrimp.
Step 4
In a large bowl, combine the red and green cabbage, carrots and shrimp. Season with the remaining salt, pepper, garlic, ginger and soy sauce.
Step 5
Remove egg roll wrappers from the package and add ¼ cup of water to a small bowl. Take one egg roll wrapper and place on a dry cutting board. Add the shrimp and veggie filling to the front third of the wrapper and roll tightly. Dip your finger in the water and moisten the edges of the wrapper after rolling to seal. Fold the edges in and place in an air fryer two to three egg rolls at a time, depending on the size of your air fryer. Ensure the air fryer is not too crowded or they will not cook properly.
Step 6
Set air fryer to 400°F for 10 minutes. Flip at about 5 minutes. Remove from the air fryer when golden brown and crispy.
Step 7
Allow to cool prior to serving and serve with San-J Umami Tamari Splash.