Inside Out Egg Rolls


Inside Out Egg Rolls

serves 6

1 head cabbage, thinly sliced

2 cups matchstick or shredded carrots

1/2 cup diced mushrooms (about 4 oz)

4 cloves garlic, diced or put through the garlic press

1/4 onion, diced

1/2 tsp grated ginger (about a 1 inch piece)

1.25 lbs shrimp, peeled and chopped into 1/2 inch pieces

3 Tbs soy sauce

1/4 cup coconut aminos

1 Tbs fish sauce

1 Tbs sesame oil

pinch Chinese five spice

green parts of green onion, for garnish

sesame seeds, for garnish

2 cups rice, cooked or cauliflower rice


Sautee cabbage through ginger in one Tbs of water just to make sure it doesn’t burn to the bottom of the wok. As it cooks, the vegetables will release more liquid. Cook for about 10 minutes until soft. Add the soy sauce, coconut aminos, fish sauce, sesame oil, and Chinese five spice. Add shrimp and cook for 5 more minutes until shrimp is pink throughout.

Serve over rice and garnish with green onion and sesame seeds.

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