Egg Roll Stir Fry With Crispy Wonton Strips - cooking recipe

Ingredients

6 -7 cups green cabbage
2 -3 carrots, shredded
1 large onion, diced
3 -4 celery ribs, diced
4 garlic cloves, minced
1 tablespoon fresh ginger, grated
1 tablespoon sesame oil
4 tablespoons soy sauce
1/2 teaspoon white pepper, to taste
1 lb medium shrimp, peeled and deveined
12 wonton wrappers
2 green onions, top only, sliced

Preparation

Bring a large pot of water to a boil. Add the cabbage and carrots; cook about 2 minutes then transfer to a bowl of ice water. Remove the mixture from the water and drain thoroughly.
Cook the shrimp in a large skillet/ wok and set aside.
Heat the sesame oil over medium heat and add the onion and celery. Cook until the veggies have softened. Stir in the garlic and ginger; cook 1 minute or until fragment.
Add in the cabbage mixture and stir to combine. Stir in the soy sauce and white pepper. Continue cooking 6 to 7 minutes or until the desired tenderness is achieved. Remove from heat and stir in the shrimp.
Remove the wonton wrappers from the package and cut in half. Place the wonton strips on a baking sheet. Lightly coat both sides with cooking spray. Bake until crispy.
Plate up the stir fry and top with the wonton strips and green onion tops. Drizzle on sweet chili sauce or sweet and sour sauce. Serve immediately.