Recipe

Step 1: Whisk together the soy sauce, sesame oil, sugar, and red-pepper flakes in a small bowl, and set aside.

Step 2: Heat the vegetable oil in a large skillet over medium-high heat. Toss in the ginger, garlic, and green onions, and sauté for 1 minute, until fragrant. Stir in the carrot and cabbage, and continue to stir until the vegetables have softened, another 4 minutes. Push the vegetables to the outer edges of the skillet, and add the shrimp to the centre of the pan. Cook for another 3 minutes, then stir the vegetables and shrimp together and add the soy-sauce mixture. Let cool completely.

Step 3: Set a wrapper on your work surface with a corner directed toward you, and brush the edges of the egg-roll wrapper with the beaten egg. Place 1/4 cup of the shrimp mixture on the lower third of each wrapper.

Step 4: Fold the bottom corner portion of the wrapper up over the filling. Fold both the side corners inward, and roll the wrapper up like a burrito. Repeat with the remaining wrappers.

Step 5: Heat 4″ of peanut oil in a large, heavy-bottomed saucepan until it reaches 350°F. Add the egg rolls, in batches of four or five, to the hot oil, and cook until they are crisp and golden brown, about 3-5 minutes. Remove them from the oil, and let drain on a paper towel-lined sheet tray. Serve with sweet and sour sauce.

Makes 12 egg rolls

See more recipes from The Neelys.

Reprinted with permission from Pat Neely, Gina Neely and Ann Volkwein’s The Neelys’ Celebration Cookbook (2011 Knopf).