Ginger "Beef" & Shrimp Eggrolls

Updated: Jul 28, 2020

Makes 16 Egg Rolls


Egg Roll Wraps (1 lb)

1 Bag of Gardein Beefless Ground

16 Jumbo Shrimp peeled, deveined and chopped into 1/6 per shrimp (about 3/4 lb depending on the size)

2/3 cup Bok Choy

1/4 cup Chopped Green Onions

1/2 cup Baby Bella mushrooms

11 tsp, divided - Low Sodium Soy Sauce

1/4 tsp Ground White Pepper

3 1/2 tsp, divided - Ground Ginger

1/2 tsp Chef Gone Mad Season my Seasoning with Seasoning

1/2 tbsp Chef Gone Mad Smoked Garlic and Herb

1/2 tbsp Garlic powder

1 1/2 tsp, divided - Lightly Dried Ginger (you can find this in your produce area usually by the other fresh herbs)

1/4 tsp Ground Black Pepper

1 tsp Rice Vinegar

1/8 cup Olive Oil

1 tbsp Seasame Oil

Peanut Oil for frying


1. From frozen, break up Gardein Beefless Ground into mixing bowl.

2. Add 1/2 tsp lightly dried ginger, 1/4 tsp of black pepper, 3 tsp Soy Sauce, 1/4 tsp ground white pepper, 3 tsp ground ginger, 1/2 tbsp Smoked Garlic & Herb, shrimp, green onion & mushrooms and mix throughly.

3. Heat 1/8 cup of olive oil & 1 tbsp of sesame oil in Wok over medium high heat

4. Add meat mixture, 8 tsp soy sauce, 1/2 tbsp garlic powder , 1/2 tsp ground ginger 1/2 tsp Season my Seasoning with Seasoning, 1 tsp rice vinegar, 1 tsp lightly dried ginger

5. Sauté for 5 minutes or until shrimp are almost done (don't not fully cook)

6. Add Bok Choy and mix throughly, remove from heat