- 2 tablespoons canola oil, plus more for frying
- 1/2 cup minced cabbage
- 1/4 cup minced carrot
- 1 tablespoon grated fresh ginger
- 3/4 pound shelled and deveined shrimp, minced
- 4 scallions, finely chopped, plus slices for garnish
- 2 tablespoons unseasoned rice vinegar
- 2 teaspoons cornstarch
- 1/2 teaspoon toasted sesame oil
- Kosher salt
- 1 large egg, beaten
- 14 slices of white sandwich bread, crusts removed
- Sambal oelek and Kewpie mayonnaise, for serving
How to make this recipe
- In a large skillet, heat the 2 tablespoons of oil. Add the cabbage, carrot and ginger and cook over moderate heat until softened, 3 to 5 minutes. Add the shrimp and cook until just white throughout, 3 minutes. Stir in the chopped scallions, vinegar, cornstarch and sesame oil and cook for 1 minute. Scrape into a bowl; let cool. Season with salt and pepper and mix in the egg. Refrigerate for 15 minutes.
- Using a rolling pin or wine bottle, flatten each slice of bread; arrange with the long sides facing you. Spoon 1 heaping tablespoon of the filling on the lower half of each slice. Brush the edges with water and roll up the bread around the filling; press the seams and open ends to seal the rolls.
- In a large, deep skillet, heat 1 inch of oil to 350°. Fry the rolls in batches, turning occasionally, until crisp, about 2 minutes per batch. Transfer to paper towels to drain. Sprinkle with scallions and serve with sambal oelek and Kewpie mayonnaise.
The filling can be refrigerated overnight.