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Cooking with Tona: Deconstructed Egg Rolls


6 Tbsp. Sesame oil
6 cloves of garlic minced
1 large yellow onion diced
8 green onions thinly sliced
2 tbsp. fresh ginger minced
2 cups of small to medium raw wild caught shrimp tail off
4 tbsp. Sriracha (more or less, depending your preference of heat)
3 cups of shredded green cabbage (use shred setting on food processor)
1 cup of purple cabbage (sliced very thin)
2 cups of broccoli slaw (this is sold in a package in the produce section)
6 tbsp. coconut aminos
4 tbsp. rice vinegar
Diced fresh parsley
4 tbsp. toasted sesame seeds


Add 3 tbsp. sesame oil to a large skillet or wok and heat on medium heat.
Add the thin sliced purple cabbage and sauté until it is tender.
Remove the purple cabbage and set it aside.  You will add it last so that it doesn’t turn the whole dish purple.
In the same wok add the rest of the sesame oil and return to medium heat.
Add the garlic, diced yellow onion, sliced green onions and minced ginger.  Cook until soft.
Add the frozen shrimp and Sriracha and stir until the shrimp turns light pink.
Add the shredded green cabbage, broccoli slaw, coconut aminos and rice vinegar.
Toss everything together until well combined and cook until cabbage and broccoli are tender.  Don’t overcook.
Toss in the cooked purple cabbage.
Top with the toasted sesame seeds and a sprinkle of diced fresh parsley.

*I serve this with toasted sourdough bread sticks, but the dish is good all by itself. This makes enough for 2 meals for 4 adults.