Unwrapped Shrimp Egg Rolls Recipes

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 (SIMPLE AND FAST)

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.

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!).

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.