20 sheets spring roll pastry
2 large carrots, shredded
1/2 head cabbage, thinly shredded
2 T ginger, freshly grated
6 T olive oil
28 medium Cooked Shrimp, chopped
salt and pepper
Preheat oven to 425F.
In a wok, heat olive oil, fry carrots and cabbage with ginger, until soft and starting to brown.
Transfer to bowl, add shrimp, salt and pepper.
Wrap the mix into spring roll pastry and bake until golden, but not too crispy.
No need to oil the baking sheet, the olive oil from the stuffing will be enough.
Match made in Heaven:
Plum sauce or sweet chili sauce.