We like to dismantle our food here at Skillet.
That includes takingpigs out of blanketsanddeconstructing cheeseballs.
In the spirit of deconstruction, Ive taken apart the egg roll.
Put down the takeout menu.
This tantalizing egg roll chips and dip can be yours in just 15 minutes.
I have an embarrassing chef confession to make.
I dont alwaysmise en placebefore cooking at home.
But I did today, and you should too.
Roughly chop some raw shrimp into small pieces, about the size of edamame or lima beans.
Put the chopped shrimp in a bowl with soy sauce to marinate for about 10 minutes.
Meanwhile, brush some vegetable oil onto both sides of two or three egg roll wrappers.
Cut each of the wrappers into 8 rectangles.
I cut down the center lengthwise, and then widthwise in four even strips.
Lay these out in a single layer in the air fryer set to 300F on the air fry setting.
Let them cook for 5-8 minutes.
Check occasionally after the 5-minute mark to see if you like the color.
These will be your chips.
Finely slice a stalk of celery, and have a shredded cabbage and carrot mixture ready.
I used a couple cups of a simple coleslaw mix.
Add the shrimp with the marinade, and give the pan a quick shake to toss the shrimp around.
Quickly toss and stir the ingredients around until the shrimp is cooked and the veggies are just softening.
Take it all off the heat and allow it to cool slightly before serving.
My perfect bite includes a little chili sauce on the chip with heap of shrimp filling on top.
The filling is salty and savory, with a slight, building heat from the white pepper.
The chips, however, are a true underdog hero.
If you decide to use meat, cook it first to ensure proper doneness.
The veggies cook in a snap, and you dont want to risk undercooking the meat.
(For more chips and dip, trydeconstructed empanadas.)
Brush a thin layer of vegetable oil onto both sides of each egg roll wrapper.
Heat a teaspoon of vegetable oil in a large frying pan, wok, or skillet over high heat.
Add the shrimp with the marinade.
Give the pan a quick shake to toss the shrimp.
Add the cabbage and carrot mix, celery, sesame oil, salt, sugar, and white pepper.
Take the mixture off the heat and let it cool for a few minutes before serving.
Serve the shrimp and cabbage in a bowl alongside the sweet chili sauce and air fried chips.
