SHRIMP ROLLS CHINESE RECIPES

Name: Restaurant-style Chinese Shrimp Egg Rolls
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 8 cups shredded cabbage (raw); 1 cup shredded carrots (raw); 1 lb. fresh shrimp, diced; 2 1/2 tbsp onion, diced; 1 tsp garlic powder; 1/2 tsp ground ginger; 1/4 cup soy sauce; 1 tbsp oyster sauce; 1 1/2 tsp sesame oil; 1 egg, beaten; 1 pkg egg roll wrappers; oil for frying

RESTAURANT-STYLE SHRIMP EGG ROLLS – YUM TO THE TUM – FOR ...

Restaurant-style Shrimp Egg rolls – Yum To The Tum – For ... image

Prep Time: 30 Minutes Cooking Time: 20 Minutes

Provided by yumtothetum

Categories Main Course Snack

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Number Of Ingredients 12

Ingredients

8 cups shredded cabbage (raw)
1 cup shredded carrots (raw)
1 lb. fresh shrimp, diced
2 1/2 tbsp onion, diced
1 tsp garlic powder
1/2 tsp ground ginger
1/4 cup soy sauce
1 tbsp oyster sauce
1 1/2 tsp sesame oil
1 egg, beaten
1 pkg egg roll wrappers
oil for frying

Steps:

Shred the cabbage and carrots in a food processor and place in a large bowl. Add all of the ingredients and mix well.
Place 3 tablespoons of the egg roll mixture in the middle of an egg roll wrapper. Place a dab of water on each corner of the egg roll wrapper and start rolling the egg roll by taking the corner that's closest to you and folding over the mixture.
Tuck the corner under the mixture and fold the side corners over the egg roll and wrap tightly. See my video for how to roll an egg roll.
Put enough oil in a heavy skillet that's deep enough to fry the egg rolls. Heat the oil to 350 degrees and carefully put the egg rolls in the pan. Fry on each side until golden brown and drain on paper towels.

SHRIMP EGG ROLLS RECIPE - FOOD.COM

Shrimp Egg Rolls Recipe - Food.com 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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