Seafood Egg Rolls
This egg roll appetizer has been our favorite appetizer although some may not like it. For us, we love the egg rolls since childhood. Our father would bring them home for the family from the famous Chinese Restaurant in Yangon uptown area. As a child, that egg roll seemed really big with the stuffing of cabbage, meat, crab meat, carrots, and spring onion. It was enjoyed with chili garlic sauce for some spicy taste.
The whole world is facing a hard time with the COVID-19 problem. People are trying to cope, and balancing between the children's homeschooling and their work from home schedule. Somehow, I am so thankful that "Oh...Lord..he is teaching us how to cope with the hardship and to care for each other". I used to say to my husband " Once in a while, could you work from home?" but he always gives me an excuse about working in a lab because of his work nature. Now, there is no choice because of social distance practice.
Most of the families will also appreciate their precious time of being together during this hard time. Another thing, I noticed that some families were spending time outdoor when the weather was warm. Somehow, nature and the environment have taught us how to balance our life between work and family in this crazy world.
As I shop for groceries, I ask "Would you like to eat the crab and shrimp egg roll?" His expression of "Yes! Of course" was like winning the lottery. Actually, that recipe is troublesome because of many steps by step preparation. Such as cutting the different types of vegetables with mandoline, cooking stuffing first and rolling in the egg roll shells and then frying. Too much procedure sometimes stresses me out too.
But, we never know what will happen in the future. So I just want him to enjoy this food during this difficult time. I hope you could make it at home for your self or to share with your loved ones too.
Crab and Shrimp Egg Roll ( 3-5 Serving)
Ingredients
1 pkt Egg roll paper (25 Pieces)
1 Pc. Carrot (sliced into matchsticks with mandoline)
1 Pc. Turnip (sliced into matchsticks with mandoline)
1 cup Daikon (sliced into matchsticks with mandoline)
3 cups Cabbage ( Thinly sliced)
1 bunch Spring onion ( Thinly sliced)
3 pcs eggs
1 cup Thin sliced Shrimp
1 cup lump crab meat
1 cup diced (boiled chicken or rotisserie chicken)
1 tbsp corn starch
2 tbsp finely chopped garlic
2 tbsp Sugar
1 tsp Salt
1 tbsp Black pepper.
1 Qt oil for deep frying.
1 tbsp soy sauce
Procedure
1. In the skillet, on the stovetop with medium-high heat. Add 2 tbsp of oil.
2. Scramble all the egg in a bowl with a pinch of salt then fry in the skillet making the omelet.
3. Then set it aside, In the same pan, add chopped shrimp first. After stirring five minutes, add chopped garlic.
4. When the garlic starts fragrant, add diced chicken together with crab meat.
5. Stirring all the meat and seafood together with 1/2 tbsp black pepper and soy sauce.
6. Add the rest of the cut vegetables except spring onion.
7. Stirring and mixing the meat, shrimp, chicken, and vegetable with sugar and salt.
8. When the vegetable have softened and all water in the pan evaporated, turn off the heat and cool it down.
9. Lay the egg roll sheet on the plate, add 1.5 tbsp of stuffing or more as you like.
Then roll it and seal with corn starch water as glue ( 1 tbsp corn starch and 1 tbsp water)
10. In the fryer or wok, add oil then heat with Med. hight heat, fry those prepared egg rolls until golden brown. Enjoy with chili sauce or any dressing you may wish.
