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Combine cabbage, 3 sliced scallions, celery, onion carrots bell pepper, jalapeno and cilantro in a large bowl. Pour dressing over the filling, stir to combine and let sit in the refrigerator for a minimum of 2 hours. Remove from refrigerator and strain the filling, squeezing out any excess liquid. Add the cooked shrimp to the filling and stir to combine.
Combine shallot, ginger, balsamic, honey, soy sauce, olive oil, Sesame Seed Oil, salt and pepper in a small bowl and whisk together.
Place balsamics in a small pan on medium heat and bring to boil. Reduce heat to low and simmer until reduced by half. Add soy sauce and continue cooking until a syrupy texture is achieved. Remove from heat. Let cool to room temperature. Garnish with scallions.
To make the egg rolls, place 2 tablespoons of filling in the middle of the egg roll wrapper and fold one corner over the filling. Fold in both side corners and continue rolling toward the top corner. Brush with a little bit of water to seal the egg roll. Or, follow the directions on the package for rolling egg rolls.
In a deep frying pan or deep fryer, heat the vegetable oil to 350°F. (Or use an air fryer!) Fry the egg rolls until golden brown and cooked through, approximately 5 minutes. Garnish with sesame seeds and more green scallions. Serve with the glaze on the side.
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