SHRIMP EGG ROLLS
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!
Provided by love4culinary
Categories Onions
Time 35m
Yield 6 egg rolls, 6 serving(s)
Number Of Ingredients 16
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!).
SHRIMP EGG ROLLS
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
Time 50m
Yield 6
Number Of Ingredients 13
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, Carbohydrate 32.3 g, Cholesterol 75.2 mg, Fat 9.3 g, Fiber 2.1 g, Protein 11.4 g, SaturatedFat 1.3 g, Sodium 714.5 mg, Sugar 19.8 g
SHRIMPYLICIOUS EGG ROLLS
Steps:
- Preheat oven to 375 degrees F.
- Put slaw mix in a large microwave-safe bowl with 2 tablespoons of water, cover, and microwave for 2 minutes. Drain any excess water from the bowl. Add all of the other ingredients except the wrappers and optional sauce, mix well, and set aside. For a more intense flavor, allow the mixture to marinate in the refrigerator for 20 minutes.
- Prepare a large baking sheet by spraying it lightly with nonstick spray. Place an egg roll wrapper on a clean, dry surface. Evenly distribute about 1/2 cup of the mixture onto the wrapper, in a row a little below the center. Moisten all four edges by dabbing your fingers in water and going over the edges smoothly. Fold the sides of each wrapper about 3/4 inch towards the middle, to keep the mixture from falling out of the sides. Then, roll the bottom of each wrapper up around the mixture, and continue rolling until you reach the top. Seal the outside edge with another dab of water. Carefully transfer egg roll to the baking sheet.
- Repeat the process with the remaining wrappers and filling, making sure you have a clean, dry surface each time.
- Spray the tops of the egg rolls with nonstick spray. Bake in the oven for 25 to 30 minutes, until golden brown. Allow them to cool slightly. If you like, dip the egg rolls in some sweet and sour sauce!
AWESOME EGG ROLLS
They are a little time consuming, but they're definitely worth the effort. You can substitute shredded chicken or pork in this recipe. Serve with hot mustard.
Provided by ROUVER
Categories Appetizers and Snacks Wraps and Rolls Egg Roll Recipes
Time 45m
Yield 8
Number Of Ingredients 13
Steps:
- In a large bowl, mix together cabbage, carrots, sprouts, celery, and onion. Stir in shrimp, soy sauce, garlic powder, and black pepper.
- Pour beaten egg into a skillet placed over medium heat; cook flat and thin, flipping once, until done. Remove from skillet, cool, and chop finely. Stir egg into cabbage mixture. Sprinkle top with cornstarch, mix, and allow to sit 10 minutes.
- Mix 1 tablespoon cornstarch with 2 tablespoons cold water. Set aside.
- Place 2 or 3 tablespoons of the shrimp mixture into the center of an egg roll skin. Dip a spoon into the water and cornstarch mixture, and moisten all corners but the bottom corner. Fold the egg roll skin from the bottom over the mixture, making a tight tube of the shrimp mixture. Fold corners in from the sides, and press to stick against folded roll. Then roll the rest of the way. Repeat with remaining egg roll wrappers.
- Pour vegetable oil into a deep frying pan to a depth of 3 or 4 inches, and heat oil to 350 degrees F (175 degrees C). Carefully place egg rolls into hot oil, and fry until golden brown. Remove to paper towels.
Nutrition Facts : Calories 207.8 calories, Carbohydrate 17.7 g, Cholesterol 49.3 mg, Fat 12.3 g, Fiber 2.2 g, Protein 7.2 g, SaturatedFat 1.7 g, Sodium 395.9 mg, Sugar 2.6 g
SHRIMP EGG ROLL
These very flavorful egg rolls are a special treat and one of our favorite hot hors d'ouerves. They can be partially fried for re-heating later or cooked until golden brown.
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 9 egg rolls (2 cups sauce).
Number Of Ingredients 18
Steps:
- In a large skillet, saute celery in butter until tender. Add shrimp and onions; cook until shrimp turns pink. Stir in the water chestnuts, peanut butter, salt, sugar, pepper and cayenne; heat through., Place 2 heaping tablespoonfuls of shrimp mixture in the center of one egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat., In an electric skillet or deep fryer, heat oil to 375°. Fry egg rolls, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels. Combine sauce ingredients; serve with egg rolls.
Nutrition Facts : Calories 362 calories, Fat 9g fat (2g saturated fat), Cholesterol 101mg cholesterol, Sodium 673mg sodium, Carbohydrate 53g carbohydrate (24g sugars, Fiber 2g fiber), Protein 17g protein.
SHRIMP EGG ROLLS
Cooked chicken or pork can substituted for the shrimp in this home-cooked version of a favorite take-out food. Thaw frozen egg roll skins at room temperature.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 1h15m
Yield 8
Number Of Ingredients 13
Steps:
- In small bowl, combine cornstarch, five spice powder and soy sauce; blend well. Set aside.
- In large skillet or wok, heat 1 tablespoon oil over medium-high hea until hot. Add coleslaw mix, bean sprouts, onions and gingerroot; cook and stir 3 to 4 minutes or until tender. Add shrimp and cornstarch mixture; cook and stir 1 to 2 minutes or until mixture is thoroughly coated. Remove from skillet; cool to room temperature.
- In deep fryer or 4-quart Dutch oven, heat oil (3 to 4 inches) to 350°F.
- Meanwhile, place 1 egg roll skin on work surface with 1 corner facing you. (Cover remaining skins with damp paper towel to prevent drying out.) Place 1/4 cup coleslaw mixture slightly below center of egg roll skin. Fold corner of egg roll skin closest to filling over filling, tucking point under. Fold in and overlap right and left corners. Brush remaining corner with egg; gently roll egg roll toward remaining corner and press to seal. (Cover filled egg roll with damp paper towel to prevent drying out.) Repeat with remaining egg roll skins and coleslaw mixture.
- Fry egg rolls, a few at a time, in oil 4 to 6 minutes. turning once, until golden brown. Drain on paper towels. Serve with Sweet-and-Sour Sauce.
Nutrition Facts : Calories 220, Carbohydrate 22 g, Cholesterol 60 mg, Fat 2, Fiber 2 g, Protein 8 g, SaturatedFat 2 g, ServingSize 1 Egg Roll, Sodium 220 mg, Sugar 2 g, TransFat 0 g
HEALTHY SHRIMP EGG ROLL
Steps:
- Directions: Preheat oven to 375 degrees. Place slaw mix in a microwave-safe bowl with 2 tbsp. of water, cover, and microwave for 2 minutes. Drain any excess water, and transfer slaw mix to a large bowl. Add all other ingredients except for the wrappers, mix well, and set aside. (For more intense flavor, allow mixture to marinate in the fridge for 20 minutes.) Prepare a large baking sheet by spraying it lightly with nonstick spray. Place two egg roll wrappers on a clean, dry surface. Evenly distribute about 1/2 cup of the mixture onto each wrapper, in a row a little below the center. Moisten all four edges of each wrapper by dabbing your fingers in water and going over the edges smoothly. Fold the sides of each wrapper about 3/4-inch towards the middle, to keep the mixture from falling out of the sides. Then, roll the bottom of each wrapper up around the mixture, and continue rolling until you reach the top. Seal the outside edge with another dab of water. Carefully transfer egg rolls to the baking sheet. Repeat process twice with remaining wrappers and filling, making sure you have a clean, dry surface each time. Spray the tops of the egg rolls with nonstick spray. Bake in the oven for 25 - 30 minutes, until golden brown. Allow to cool slightly. If you like, dip egg rolls in some sweet & sour sauce! Serving Size: 2 egg rolls Calories: 189 Fat: 0.75g Sodium: 949mg Carbs: 33.5g Fiber: 3.5g Sugars: 5g Protein: 12.5g POINTS® value 3*
VEGGIE SHRIMP EGG ROLLS
These wonderful appetizers will be the hit of your next cocktail party. They're versatile in that you can replace the shrimp with cooked crab, lobster or chicken. The tangy, apricot dipping sauce comes together in a pinch.-Carole Resnick, Cleveland, Ohio
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 38 egg rolls.
Number Of Ingredients 18
Steps:
- In a large skillet, saute ginger and garlic in 1 tablespoon oil over medium heat for 1 minute. Add the shrimp, onions, carrot, red pepper, bean sprouts, water and soy sauce; cook and stir for 2-3 minutes or until vegetables are crisp-tender and shrimp turn pink. , Reduce heat to low; cook for 4-5 minutes or until most of the liquid has evaporated. Remove from the heat; let stand for 15 minutes. , Place a tablespoonful of shrimp mixture in the center of a wonton wrapper. (Keep wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. , In a large skillet over medium heat, cook egg rolls, a few at a time, in remaining oil for 5-7 minutes on each side or until golden brown. Drain on paper towels., In a blender, combine the sauce ingredients; cover and process until smooth. Serve with egg rolls.
Nutrition Facts : Calories 108 calories, Fat 3g fat (0 saturated fat), Cholesterol 19mg cholesterol, Sodium 222mg sodium, Carbohydrate 17g carbohydrate (6g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
SHRIMP EGG ROLLS (SIMPLE AND FAST)
These egg rolls are so easy. They taste great. Once you eat these you just may not ever want store-bought or restaurant egg rolls ever again. These are the best egg rolls I have ever had. Hope you like! I normally use Azumaya or Nasoya brand egg roll wrappers. They work and taste great. This recipe goes great with recipe #104944. I have also used apricot jelly in place of pineapple preserves for that recipe since I can never seem to find pineapple preserves.
Provided by birdie 3 andrea
Categories Asian
Time 20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Cook shrimp and ginger in a lightly greased pan over medium heat for about 2 minutes.
- Add cabbage, bean sprouts, carrot, green onions and cook till no longer firm, especially making sure that the carrot is soft.
- Add oyster sauce.
- Remove from heat.
- Add oil to wok.
- Preheat wok to 350°F.
- Add desired amount of filling into each egg roll wrapper. Follow directions on package for the folding technique.
- Mix together cornstarch and water to make a paste and use to seal the egg rolls.
- Deep fry 2-3 minutes, turning until golden and crisp.
- Let drain on paper towels.
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