How to lightly cook the vegetable-based cabbage filling for your egg rolls so it's not overdone; learn this and more in this free online cooking vide about Asian food taught by an expert chef.
We've sautéed out pork and our shrimp and thrown in some minced lemongrass. It looks like that's just about done, so we have to hurry and get the rest of our ingredients in there. We don't want the shrimp to be over cooked. This is a slaw with Napa cabbage, red cabbage, and carrots. It's high in vitamin C and vitamin A and has lots of fiber. We want to just get the rawness off of this. We don't really want it to cook because we want our egg roll, or our spring roll I should say, to be nice and crisp. I'm going to toss that around in the heat like that. This should sauté for no more than one minute. When we come back, we're going to finish our filling.