2 packs eggroll wrappers

2 peeled and diced carrots

8 diced radishes

1/4 napa cabbage diced

2 bunches green onions diced

1 bag jumbo raw shrimp diced (peeled and deveined)

2 stalks lemongrass

3 tbsp dried tarragon (5-6 tbsp if fresh)

1 bunch cilantro diced

2 tsp ground ginger

juice of 3 clementines

4 tbsp grapeseed oil

2 tbsp sesame oil

4 tbsp tamari low sodium soy sauce

3 tbsp minced garlic

3 tbsp minced ginger


Heat 2 tbsp grapeseed oil, 1 tbsp sesame oil in wok on med to high heat, add clementine juice, 3 tbsp soy sauce, 1 tbsp tarragon, 1 tbsp garlic and 1 tbsp ginger to wok and reduce by half.  Add shrimp and cook until no longer translucent (3-4 min).  Strain and set shrimp aside, leave sauce in wok. Add cilantro, green onion, radishes, garlic and ginger and cook until soft.  Remove and set aside.  Add carrots and cabbage to wok with splash of soy sauce (1 tbsp) to flash wilt then remove to keep al dente.  Once all cooled, add small amount of vegetables and shrimp to wrapper and roll.  Once all filled brush outside with grapeseed oil and cook in oven at 400 F for 11-12 min per side, total of 20-24 minutes cook time.  Serve with duck sauce.