Unwrapped Shrimp Egg Rolls Recipes

SHRIMP EGG ROLLS

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.

SHRIMP EGG ROLL

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.

EGG ROLLS - UNWRAPPED

Steps:

• 1. Cook ground pork or chicken breast with onions in a large skillet. Drain off some liquid while it's cooking so it cooks down and browns.
• 2. Combine oils, soy sauce, garlic, ginger and pepper in a small bowl and set aside.
• 3. When meat is done cooking, add cabbage and carrots and cook over medium high heat for 5 - 6 minutes.
• 4. Add sauce mixture, reduce heat to medium, and cook for approximately 10 more minutes until the cabbage is tender.
• 5. Drizzle sauce on top before serving.
• 6. For sauce: Combine all ingredients and cook over medium heat for 5 to 10 minutes or until sauce begins to get syrupy. Stir constantly. Sauce thickens as it sits; add a little more warm water, if needed.

UNWRAPPED SHRIMP EGG ROLLS

Steps:

• Heat oven to 400 degrees.
• Place wonton wrappers on a large baking sheet and brush both sides with lightly with oil.
• Bake for 7 to 8 minutes, or until crisp and lightly golden.
• Coat a non stick skillet with nonstick cooking spray.
• Add coleslaw mix, red pepper, scallions, and broth.
• Simmer, covered, for 6 minutes, stirring occasionally.
• Stir in soy sauce, vinegar, garlic powder, sugar, and ginger.
• Add shrimp and cook until just heated through, about one minute.
• Spoon a generous 1/4 cup of shrimp mixture on each wonton.
• Serve with brown rice and, if desired, duck sauce and additional soy sauce.

SHRIMP EGG ROLLS

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.

SHRIMP EGG ROLLS

Steps:

• For sweet-sour sauce, combine the cornstarch, sugar, pineapple juice, vinegar, ketchup and soy sauce in a saucepan until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; set aside., In a large skillet, stir-fry the shrimp, bean sprouts, cabbage, onion and carrot in oil until crisp-tender; cool slightly. Stir in pepper and salt. Position egg roll wrappers with a long edge facing you. Spoon 1/4 cup of shrimp mixture on the bottom third of each wrapper. Fold bottom over filling; fold sides over filling toward center. Moisten top edge with water; roll up tightly to seal., In a deep saucepan, electric skillet or deep-fat fryer, heat oil to 375°. Fry egg rolls, a few at a time, for 4-5 minutes or until golden brown, turning often. Drain on paper towels. Serve with sweet-sour sauce.

TURKEY AND SHRIMP EGG ROLLS

Steps:

• If you don't already have crispy turkey skin or chicken skin, preheat the oven to 375 degrees F. Place parchment sheet or a Silpat on a baking sheet, sprinkle skin with kosher salt and pepper, and cover skin with a second baking sheet so it doesn't curl up. Heat for 20 minutes, rotate the sheet, and cook for another 20 minutes. Remove from oven. When cool, dice skin and set aside.
• Stir-fry the ginger and garlic on medium heat in 1 tablespoon of oil until fragrant, about 30 seconds. Add green onions, carrots, cabbage, and brussels sprouts and stir-fry for 5 more minutes.
• In a bowl, combine the chicken broth, Chinkiang vinegar, and sugar. Add mixture to the pan and bring to a boil, then lower heat and simmer for 5 minutes, stirring occasionally, until the vegetables are soft. Add sesame oil, cool for at least 15 minutes, and strain.
• Fold in the minced shrimp, turkey, and crispy turkey skin.
• Fill and roll the eggroll wrappers, wetting the edges with water to help them wrapping stick. Apply water to any loose flaps in the eggroll to make them stick.
• In a skillet set over moderately high heat, heat the remaining oil and saute the egg rolls until golden brown on all sides, using tongs to turn them. Serve when cool enough to eat.
• Combine dipping sauce ingredients and serve.

SHRIMP EGG ROLLS

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!).