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Recipes
Braised Cabbage Shrimp & Bacon Egg Rolls
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Recipe

16 INGREDIENTS • 16 STEPS • 40MINS

Braised Cabbage Shrimp & Bacon Egg Rolls

4.2
5 ratings
Chef E-Dubble cooked his way from the streets of South Central, all the way to catering private parties for the likes of Drake, The Game, and T-Pain. This egg roll was one of the most popular menu items at the Comedy Union in LA, and people still ask about it to this day.
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MUNCHIES
MUNCHIES is a new website and digital video channel from VICE dedicated to food and its global purpose.
https://www.vice.com/en/section/food
Chef E-Dubble cooked his way from the streets of South Central, all the way to catering private parties for the likes of Drake, The Game, and T-Pain. This egg roll was one of the most popular menu items at the Comedy Union in LA, and people still ask about it to this day.
40MINS
Total Time
$3.04
Cost Per Serving
Ingredients
Servings
8
us / metric
Green Cabbage
1/2 head
Green Cabbage
Garlic
4 cloves
Garlic, chopped
Bacon
8 oz
Brown Sugar
2 pinches
Brown Sugar
Courvoisier
to taste
Courvoisier
Vegetable Oil
1 Tbsp
Vegetable Oil
Crushed Red Pepper Flakes
2 pinches
Crushed Red Pepper Flakes
Salt
to taste
Shrimp
1 lb
Shrimp, deveined
Wonton Wrappers
1 pckg
Wonton Wrappers
Water
to taste
Water
Cooking Oil
as needed
Cooking Oil
Chipotle Pepper
1 1/3 cups
Honey
2 cups
Nutrition Per Serving
VIEW ALL
Calories
473
Fat
14.7 g
Protein
16.4 g
Carbs
74.5 g
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Braised Cabbage Shrimp & Bacon Egg Rolls
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MUNCHIES
MUNCHIES is a new website and digital video channel from VICE dedicated to food and its global purpose.
https://www.vice.com/en/section/food
Cooking InstructionsHide images
step 1
Thinly slice the Green Cabbage (1/2 head).
step 1 Thinly slice the Green Cabbage (1/2 head).
step 2
Destem and roughly chop the Fresh Thyme (1 Tbsp).
step 2 Destem and roughly chop the Fresh Thyme (1 Tbsp).
step 3
Slice the Bacon (8 oz) into 1/2-inch lardons.
step 3 Slice the Bacon (8 oz) into 1/2-inch lardons.
step 4
In a sauté pan over high heat, add Vegetable Oil (1 Tbsp) and get it hot (almost smoking). Add cabbage, thyme and Crushed Red Pepper Flakes (2 pinches) to the pan. Hit it with some Salt (to taste) and Ground Black Pepper (to taste). Let it braise in its own juices for 3 minutes.
step 4 In a sauté pan over high heat, add Vegetable Oil (1 Tbsp) and get it hot (almost smoking). Add cabbage, thyme and Crushed Red Pepper Flakes (2 pinches) to the pan. Hit it with some Salt (to taste) and Ground Black Pepper (to taste). Let it braise in its own juices for 3 minutes.
step 5
Toss the cabbage and continue to cook for 5 minutes, tossing every so often.
step 5 Toss the cabbage and continue to cook for 5 minutes, tossing every so often.
step 6
In a separate pan, render lardons over medium heat until crispy. Add Brown Sugar (2 pinches) to the pan and mix to incorporate, stirring constantly. It will caramelize, so make sure that it doesn't burn. Now, if you want to add Courvoisier (to taste) be extremely careful: take the pan off the heat, add a dash of booze, and light a match. Add back to low heat and allow alcohol to burn off.
step 6 In a separate pan, render lardons over medium heat until crispy. Add Brown Sugar (2 pinches) to the pan and mix to incorporate, stirring constantly. It will caramelize, so make sure that it doesn't burn. Now, if you want to add Courvoisier (to taste) be extremely careful: take the pan off the heat, add a dash of booze, and light a match. Add back to low heat and allow alcohol to burn off.
step 7
When the cabbage is done, set it aside.
step 7 When the cabbage is done, set it aside.
step 8
In a separate pan, cook the Fresh De-Veined Shrimp (1 lb) over medium-high heat for ten to twelve minutes. Sprinkle a pinch each of fresh thyme and chili flakes. Season with Salt (to taste) and Ground Black Pepper (to taste). Move onto plate to cool. Set aside.
step 8 In a separate pan, cook the Fresh De-Veined Shrimp (1 lb) over medium-high heat for ten to twelve minutes. Sprinkle a pinch each of fresh thyme and chili flakes. Season with Salt (to taste) and Ground Black Pepper (to taste). Move onto plate to cool. Set aside.
step 9
Take cooled shrimp and cut into bite-sized pieces.
step 9 Take cooled shrimp and cut into bite-sized pieces.
step 10
Next, make the egg roll. Take one sheet of the Wonton Wrappers (1 pckg) and add two pinches of braised cabbage onto one corner of the sheet. Add some of the lardons and shrimp on top (but don't overstuff the wrapper).
step 10 Next, make the egg roll. Take one sheet of the Wonton Wrappers (1 pckg) and add two pinches of braised cabbage onto one corner of the sheet. Add some of the lardons and shrimp on top (but don't overstuff the wrapper).
step 11
Now, grab the back corner and tightly roll towards the corner directly across from it (you don't want the ingredients to fall out). Make sure to neatly tuck the two opposite corners into the roll so that you have a perfect seal.
step 11 Now, grab the back corner and tightly roll towards the corner directly across from it (you don't want the ingredients to fall out). Make sure to neatly tuck the two opposite corners into the roll so that you have a perfect seal.
step 12
Seal the roll off with Water (to taste). Use your fingertip by dipping into water. Set aside.
step 12 Seal the roll off with Water (to taste). Use your fingertip by dipping into water. Set aside.
step 13
Next, make the dipping sauce. In a food processor, add Chipotle Peppers (1 1/3 cups), Garlic (4 cloves), Honey (2 cups), Salt (to taste) and Ground Black Pepper (to taste). Blend until smooth.
step 13 Next, make the dipping sauce. In a food processor, add Chipotle Peppers (1 1/3 cups), Garlic (4 cloves), Honey (2 cups), Salt (to taste) and Ground Black Pepper (to taste). Blend until smooth.
step 14
In a deep-fryer with Cooking Oil (as needed) at 325 degrees F (160 degrees C), carefully drop egg rolls in, and make sure they are fully submerged. Fry until they are golden brown, approximately 3 to 4 minutes. Once cooked, drain on paper towels.
step 14 In a deep-fryer with Cooking Oil (as needed) at 325 degrees F (160 degrees C), carefully drop egg rolls in, and make sure they are fully submerged. Fry until they are golden brown, approximately 3 to 4 minutes. Once cooked, drain on paper towels.
step 15
Slice the ends off the egg rolls and cut them at a bias.
step 15 Slice the ends off the egg rolls and cut them at a bias.
step 16
Plate them by standing the egg rolls on their flat end, and drizzle with the dipping sauce. Garnish with thyme and enjoy.
step 16 Plate them by standing the egg rolls on their flat end, and drizzle with the dipping sauce. Garnish with thyme and enjoy.
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Tags
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Appetizers
Dairy-Free
American
Gluten-Free
Chinese
Pork
Game Day
Seafood
Shellfish
Side Dish
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