Asian Shrimp Rolls

Directions

1. 1
   In a large skillet, heat the 2 tablespoons of oil.
2. 2
   Add the cabbage, carrot and ginger and cook over moderate heat until softened, 3 to 5 minutes.
3. 3
   Add the shrimp and cook until just white throughout, 3 minutes.
4. 4
   Stir in the chopped scallions, vinegar, cornstarch and sesame oil and cook for 1 minute.
5. 5
   Scrape into a bowl; let cool.
6. 6
   Season with salt and pepper and mix in the egg.
7. 7
   Refrigerate for 15 minutes.
8. 8
   Using a rolling pin or wine bottle, flatten each slice of bread; arrange with the long sides facing you.
9. 9
   Spoon 1 heaping tablespoon of the filling on the lower half of each slice.
10. 10
    Brush the edges with water and roll up the bread around the filling; press the seams and open ends to seal the rolls.
11. 11
    In a large, deep skillet, heat 1 inch of oil to 350.
12. 12
    Fry the rolls in batches, turning occasionally, until crisp, about 2 minutes per batch.
13. 13
    Transfer to paper towels to drain.
14. 14
    Sprinkle with scallions and serve with sambal oelek and Kewpie mayonnaise.