HOW DO YOU MAKE SHRIMP EGG ROLLS RECIPES

Name: Shrimp Egg Rolls
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 6 egg rolls, 6 serving(s)
Ingredients: 2 tablespoons vegetable oil; 12 ounces shrimp, cooked and minced; 4 scallions, chopped fine; 2 cups Chinese cabbage, finely shredded; 2 carrots, shredded; 8 water chestnuts, cut into small, thin strips; 2 stalks celery, minced; 1 cup bean sprouts; 1 1/4 teaspoons salt; 1 -2 tablespoon soy sauce, to taste; 2 teaspoons oyster sauce (optional); 1 tablespoon rice wine; 3/4 teaspoon sugar (optional); 6 egg roll wraps; 1 egg, beaten (if you wish, you can use water, but it doesnt always work!!!); oil, for deep frying

SHRIMP EGG ROLLS RECIPE - FOOD.COM - FOOD.COM - RECIPES ...

Shrimp Egg Rolls Recipe - Food.com - Food.com - Recipes ... image

These are my shrimp egg rolls. They might not be the most traditional egg roll, but this is the way I enjoy making them. Recipe can be doubled easily. They can be made with other meats, or without meat at all!

Total Time 35 minutes

Prep Time 25 minutes

Cook Time 10 minutes

Yield 6 egg rolls, 6 serving(s)

Number Of Ingredients 16

Ingredients

2 tablespoons vegetable oil
12 ounces shrimp, cooked and minced
4 scallions, chopped fine
2 cups Chinese cabbage, finely shredded
2 carrots, shredded
8 water chestnuts, cut into small, thin strips
2 stalks celery, minced
1 cup bean sprouts
1 1/4 teaspoons salt
1 -2 tablespoon soy sauce, to taste
2 teaspoons oyster sauce (optional)
1 tablespoon rice wine
3/4 teaspoon sugar (optional)
6 egg roll wraps
1 egg, beaten (if you wish, you can use water, but it doesnt always work!!!)
oil, for deep frying

Steps:

First heat your 2 Tablespoons of oil in either a wok or is a deeper skillet, and stir fry your shrimp, cabbage, carrots, water chestnuts, and celery for 3-4 minutes.
Then put into the pan the following: bean sprouts, scallions, salt, soy sauce, and sugar, and stir thoroughly.
Add this shrimp mixture to each egg roll wrapper (about 3-4 tablespoons of mixture in each wrapper).
You will want to make a bunched line with the mixture closer to one side of the wrapper, making sure that you are placing it lengthwise down the longer side of the wrapper.
Brush edges with egg.
Fold the shorter side of the wrapper in (the side that runs lengthwise next to the mixture) completely over the mixture, and then fold over both sides of the wrapper that run the other direction.
Then you will want to go to the end with the mixture and start folding (rolling) it tightly to make a cylinder.
Make sure that when you come to the end of the last edge, that it is sealed tightly.
Cover rolls with a damp towel while you finish rolling all of them.
Heat oil in your deep pan to 375.
I usually use about 1 inch of oil in my pan.
Fry egg rolls, a few at a time, until skins are crisp and golden brown, turning them as they brown.
Drain egg rolls on paper towels to get rid of excess oil and serve them at once for best results.
ENJOY!
(if my instructions are terrible, please try to send me an ISO in the message boards so that I may better assist you! I tried my best to explain my procedure!).

Nutrition Facts : Calories 240.8, FatContent 6.6, SaturatedFatContent 1.1, CholesterolContent 148.5, SodiumContent 1004.9, CarbohydrateContent 26.7, FiberContent 2.6, SugarContent 3.2, ProteinContent 17.8

SHRIMP EGG ROLLS (AIR FRYER OR BAKED) - SKINNYTASTE

Shrimp Egg Rolls (Air Fryer or Baked) - Skinnytaste image

Easy Shrimp Egg Rolls inspired by my favorite Chinese take-out only healthier, loaded with shrimp in every bite. Air fryer or baked!

Provided by Gina

Categories Appetizer Dinner Lunch

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Number Of Ingredients 12

Ingredients

1 tablespoon toasted sesame oil
1 teaspoon grated ginger
3 garlic cloves (minced)
2 large scallions (chopped)
3 cups chopped green cabbage
1/2 cups shredded carrots
2 tablespoons reduced sodium soy sauce
1/2 tablespoon unseasoned rice vinegar
1/2 pound large peeled raw shrimp (chopped)
6 egg roll wrappers
Olive oil spray
Sweet chili sauce, duck sauce or spicy mustard ( for dipping (optional))

Steps:

In a large skillet, heat sesame oil over medium-high heat. Add the shrimp and sauté, until shrimp is almost cooked through, 1 to 2 minutes.
Add ginger, garlic and scallions. Sauté until fragrant, about 30 seconds. Add cabbage and carrots, soy sauce and vinegar.
Cook on high heat until vegetables are tender crisp, about 2 to 3 minutes. Transfer to a colander to drain and let cool.
One at a time, place egg roll wrapper on a clean surface, points facing top and bottom like a diamond. Spoon a 1/3 cup mixture onto the bottom third of the wrapper.
Dip your finger in a small bowl of water and run it along the edges of the wrapper. Lift the point nearest you and wrap it around the filling.
Fold the left and right corners in toward the center and continue to roll into a tight cylinder. Set aside and repeat with remaining wrappers and filling.
Spray all sides of the egg rolls with oil using your fingers to evenly coat.
In batches, cook 370F for 5 to 7 minutes, turning halfway through until golden brown.
Serve immediately, with dipping sauce on the side, if desired.
To make this in the oven

Nutrition Facts : ServingSize 1 egg roll, Calories 137 kcal, CarbohydrateContent 16 g, ProteinContent 11 g, FatContent 3 g, SaturatedFatContent 0.5 g, SodiumContent 414 mg, FiberContent 1 g, SugarContent 1.5 g

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