SHRIMP EGG RECIPE RECIPES

SHRIMP EGG ROLLS RECIPE | ALLRECIPES

Shrimp Egg Rolls Recipe | Allrecipes image

Tasty shrimp egg rolls with cabbage, bean sprouts, and yummy garlic! The special sauce is amazing!

Provided by ydipoo

Categories Appetizers and Snacks Wraps and Rolls Egg Roll Recipes

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 12 egg rolls

Number Of Ingredients 13

Ingredients

½ tablespoon sesame oil, or to taste
4 teaspoons minced fresh ginger
2 teaspoons minced garlic
4 cups shredded cabbage
1 (14 ounce) can bean sprouts, drained and rinsed
4 tablespoons oyster sauce
½ pound tiny cooked shrimp
3 dashes soy sauce, or to taste
oil for frying
12 egg roll wrappers
1 cup duck sauce
2 tablespoons oyster sauce
1 tablespoon soy sauce

Steps:

Heat sesame oil in a skillet over medium heat. Add ginger and garlic; cook until fragrant, about 1 minute. Stir in cabbage, bean sprouts, and oyster sauce; saute until veggies start to turn translucent, about 5 minutes. Add shrimp and soy sauce, stir, and remove from heat. Set aside until filling is cool enough to handle.
Heat 2 inches oil in a deep skillet to 350 degrees F (175 degrees C).
While oil is heating, place an egg roll wrapper on a dry work surface. Spoon about 1 tablespoon of filling onto the center of the wrapper. Pull the bottom left corner over the filling and fold the two sides in, moistening edges with water as you go; roll tightly to seal. Repeat to make a few more egg rolls, wiping the work surface between each roll.
Place several egg rolls in the hot oil and fry until wrappers are golden brown, 5 to 7 minutes. Transfer to a paper towel-lined plate to drain while you make and cook remaining egg rolls.
Combine duck sauce, oyster sauce, and soy sauce; stir until well combined. Serve sauce with egg rolls.

Nutrition Facts : Calories 256.1 calories, CarbohydrateContent 32.3 g, CholesterolContent 75.2 mg, FatContent 9.3 g, FiberContent 2.1 g, ProteinContent 11.4 g, SaturatedFatContent 1.3 g, SodiumContent 714.5 mg, SugarContent 19.8 g

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

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