Spring Roll Stir Fry

I recreated a greasy Chinese food favorite as a healthy summer dish :)

Ingredients:
1 c long grain rice
2 c water

Blurry picture- sorry!

Ginger dressing/ Some type of sweet Asian sauce from the grocery store.
1/4 of a cabbage, coarsely chopped
1/3 c shredded carrots
1/4 of a large onion, chopped
2 cloves garlic, chopped or smashed
1 T olive oil

1/4 lb raw peeled shrimp
1 T olive oil
1/2 c panko break crumbs
1/3 c canola oil


Directions:
Combine rice and water, bring to a rolling boil, reduce heat to low, cover and let simmer for 15 minutes. Then just turn it off until the stir fry is done.

Heat a frying pan or wok with medium heat. Combine olive oil, garlic and onion in pan, saute 3 minutes. Increase heat to high and immediately add cabbage. Let the cabbage cook down, stirring occasionally for 5 minutes. It should be warm throughout but still crunchy. Add the carrots just at the end, so they stay crunchy. Toss in the sauce and let sit until your shrimp is done.

Heat canola oil in a pan over medium high heat. Cover the shrimp in olive oil, then bread with panko crumbs. Fry until golden brown and crispy, about 2 minutes on each side.

Layer these ingredients and enjoy this crunchy, tasty stir fry.