This recipe happened kinda by accident.
I needed to make something for lunch on Sunday. A few thoughts I had didn't work because I was missing ingredients. I had some mini frozen shrimp still in the freezer from when I made Fishmarket Salads. I had some frozen eggroll wrappers leftover from a previous eggroll adventure. And I had some Sauerkraut fermenting on the counter in my Ferment-O! Duh, Shrimp Eggrolls, right?
Don't expect precise measurements here. For one, I rarely follow measurements to the 'T' ...drives my sister nuts :) For two, I threw these together with what I had on hand.
1/2 bag of frozen shrimp
egg roll wrappers
Defrost the shrimp and then let it sit in a bowl of soy sauce for a little bit in the fridge.
Chop up your sauerkraut fine enough to be stuffed into egg rolls.
Make sure your wrappers are thawed.
Preheat your oven to 400* F
Mix your Shrimp and Sauerkraut together, place a dab onto each wrapper, roll them up and place them seam side down on a baking sheet lined with foil or a silpat. Brush the tops with some olive oil and bake for 10-12 minutes.
When they are done, give them a few minutes to cool and dip in soy sauce!
Other ideas for filling - some shredded carrot. I was going to add bean sprouts but I figured the kraut was enough!
Other dipping sauce ideas: add some sriracha to your soy, or some wasabi!