Instructions
step 1 In a pan, cook shrimp and beef with soy sauce, garlic powder, salt, and pepper until just done. Add shredded cabbage and cook for 2 minutes. Let cool.
step 2 Lay out egg roll wrappers. Fill each with shrimp and beef mixture and sprinkle with cheese. Roll tightly and seal edges with water.
step 3 Heat oil in a deep pan and fry egg rolls until golden and crispy, about 3-4 minutes per side. Drain on paper towels.
step 4 For the plantains, melt butter in a pan over medium heat. Add plantain slices and cook until golden.
step 5 Stir in barbecue sauce and brown sugar. Simmer for 2-3 minutes until sticky and caramelized. Set aside.
step 6 To make fried rice, heat oil in a large pan or wok. Sauté onions, then push to one side and scramble the eggs.
step 7 Add shrimp and cook until pink. Stir in rice, soy sauce, and green onions. Mix everything well and stir-fry until heated through.
step 8 Serve crispy egg rolls with a side of barbecue plantains and shrimp fried rice.
Storage and Reheating Tips
Store egg rolls in an airtight container in the fridge for up to 3 days. Reheat in an air fryer or oven at 375°F (190°C) until crisp. Fried rice and plantains can be microwaved or reheated in a skillet until warmed through.
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