Ingredients
Scale
- 1 pound of shrimp, peeled and deveined
- 4 strips of bacon, diced
- 1 cup of shredded cabbage
- 2 green onions, chopped
- 1 teaspoon of garlic powder
- 1 teaspoon of ginger, minced
- 1 tablespoon of soy sauce
- 1 package of egg roll wrappers
- Oil for frying
- Salt and pepper to taste
Instructions
- Cook diced bacon in a skillet over medium heat until crispy, about 5-7 minutes. Drain on paper towels.
- Sauté shrimp in the same skillet for 3-4 minutes until pink. Add garlic powder, ginger, soy sauce, salt, and pepper.
- In a bowl, combine cooked bacon, sautéed shrimp, shredded cabbage, and green onions. Mix well.
- Place 2 tablespoons of the mixture in the center of an egg roll wrapper. Fold and roll tightly, sealing edges with water.
- Fry egg rolls in hot oil until golden brown, about 3-5 minutes. Drain on paper towels.
Notes
- Experiment with additional spices or vegetables to suit your taste.
- Make sure the oil is hot enough before frying for a crispy texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
- Diet: Non-Vegetarian