Shrimp & Zucchini Egg Rolls
….My two year old grandson has started eating various types of food recently, and he’s curious about the taste and texture. I know that remembering the taste of different ingredients helps brain development. We are proud of all challenges he takes on carefully. It’s also lovely to see SIWOO’s favorite food increasing one by one…noodles, chickens, shrimp, fish, bread, strawberries, blueberries, mangoes …We are grateful that our love grows as we spend more time together. Today, I made some simple egg rolls for my grandson. My challenge of making new food for SIWOO continues, and sometimes they get rejected….haha. These egg rolls are made with lightly salted zucchini and shrimp and pan-fried in a pan. One day, when SIWOO came into my house he said “It smells delicious!” “Where is halmi(grandma)?”…….I love my grandson SIWOO.
Servings: 4–5
Time: 50 minutes
Ingredients:
- 20 pieces egg roll skin
- 20 pieces shrimp, peeled
- 350 g(2) zucchini, julienned
- 7 g sea salt(2% amount of zucchini)
- 1 tbsp avocado oil
- 1 tbsp egg white
Cooking Ingredients:
- Salt the julienned zucchini into a bowl with the sea salt for 30 minutes.
2. Meanwhile, peel and devein the shrimp. Set aside.
3. After 30 minutes, squeeze the salted zucchini into a strainer with a cheese cloth lightly. Set aside.
4. Place one piece of egg roll on a working surface. Place some zucchini in the middle and then 1 piece of shrimp on top of the zucchini.
5. Pull up the egg roll skin to cover the shrimp and keep rolling(firmly) to fold both sides until 1 inch remains. Brush the ends with egg whites(prevents it from falling). Repeat with the remaining ingredients.
6. Heat a pan with low heat and add the avocado oil into the pan.
7. Pan-fry the egg rolls until golden brown for 6–7 minutes(if the heat is high, it may not cook the inside)all sides.
8. Serve it (with some sauce for adults - wasabi ginger mayonnaise or soy sauce with vinegar).
You can also view this recipe on instagram.
