While working at Paulino‘s in Madrid, I learned how to make pastelitos de langostinos y gambas en su jugo– delicious morsels of prawns and shrimp, sauteed together then rolled into thin pastry with a bed of sauteed vegetables. I simply cannot get them out of my head…
So, on a whim, I embarked on an egg roll journey and used the knowledge and technique I learned at Paulino’s to create some delicious pastelitos with more of an Asian flair.
I sautéed onions, julienned carrots and some savoy cabbage, just simply with a little bit of olive oil, salt & pepper. Then I sauteed peeled, deveined shrimp with olive oil, pepper, and a little bit of Jin Ji’s Happy Hot Sauce. I put it all together in some egg roll wrappers, and shallow-fried them in olive oil.
Don’t worry — the oil wasn’t dirty — the bits on the outsides are from the residual Happy Hot Sauce in the pan.