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 AND VEGETABLE EGG ROLLS
The Shrimp and Vegetable Egg Rolls recipe out of our category Shrimp! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 1h
Yield 4
Number Of Ingredients 16
Steps:
- Rinse, peel, and trim all vegetables. Cut the carrots into sections about 4 cm (1 ½ inches) long, then cut the sections into slices and then into fine strips or shreds. Cut the snow peas crosswise or lengthwise into fine strips. Cut the scallions into thin rings.
- Mince the ginger and garlic. Halve the chile lengthwise, remove the seeds, rinse, and chop fine. Cut the peeled and deveined prawns into fine dice.
- In a wok, stirfry the carrots and snow peas in hot sesame oil for about 1 minute. Add the scallions, chile, garlic, and ginger and stirfry about 1 minute more. Everything should be tender-crisp.
- Remove the wok from the heat and season the vegetables with soy sauce and a little fish sauce. Finally, mix in the prawns and bean sprouts and season with salt and pepper. Mix the filling well and allow to cool slightly before filling the wrappers.
- Working with one wrapper at a time, lay a wrapper on the work surface with one corner pointing downward. Mound about 2 tablespoons of shrimp filling along the center of the wrapper. Brush the edges and corners of the wrapper lightly with beaten egg white. Fold the lower corner of the wrapper over the filling. Fold in the two corners on the side and continue rolling up the egg roll. Press gently to seal the seam. Continue until all of the wrappers are filled.
- Add enough oil to the wok to allow the egg rolls to float as they cook and heat the oil to 170°F (approximately 340°F).
- Working in batches, fry the egg rolls, turning as necessary to brown evenly, about 4 minutes on all sides fry evenly golden brown turning.
- Drain the finished egg rolls on paper toweling. Serve at once with dipping sauces as desired.
Nutrition Facts : Calories 323.13 kcal, Fat 9.16 g, SaturatedFat 1.27 g, Protein 16.26 g, Carbohydrate 47.33 g, Sugar 0 g, Cholesterol 33.21 mg
EASY CHICKEN EGG ROLLS
I like this recipe because it uses already prepared ingredients found in your produce department with the packaged salad greens. Great egg rolls without all the work for those after work meals. (of which I need often) Leave the chicken out for vegetarian egg rolls or substitute shrimp for seafood eggrolls. Keep the oil hot and fry quickly to keep egg rolls from becoming greasy. They only need to brown and crisp, not cook. Frying only 3 or 4 at a time while rolling the others will make it easier to keep track of both the rolling and frying at the same time (unless you have a helper in your kitchen to do one or the other). Serve with my easy sweet and sour dipping sauce (recipe #112947) for a real taste treat. Since preparation (rolling) and cook time can be done at the same time, times are approximate. Recipe came from my friend and co-worker, Teri. Thank you Teri!
Provided by Karen From Colorado
Categories Chicken
Time 45m
Yield 24 egg rolls
Number Of Ingredients 11
Steps:
- Cook onion and garlic in the 2 tablespoons cooking oil until the onions are tender but not browned.
- Add the chicken, packaged coleslaw mix, bean sprouts, teriyaki sauce and soy sauce to the onions and garlic; mix well.
- Cover and steam for 5 minutes.
- Remove from heat and stir in the water chestnuts; drain the liquid from the chicken and cabbage mixture; taste and season with salt if desired.
- Heat 1 1/2 inches of vegetable oil in a wok or large frying pan.
- While oil heats, wrap about 1/4 cup of the chicken and cabbage mixture in egg roll wraps, rolling tightly and sealing edges with beaten egg.
- Fry until a deep golden brown, a few at a time; drain on paper towels.
Nutrition Facts : Calories 126.9, Fat 1.7, SaturatedFat 0.2, Cholesterol 2.9, Sodium 583.1, Carbohydrate 23.5, Fiber 1.3, Sugar 2.2, Protein 4.5
CHICKEN & VEGGIE SPRING ROLLS RECIPE BY TASTY
Here's what you need: garlic, ginger, chicken breasts, salt, black pepper, shiitake mushrooms, cabbage, carrot, scallions, egg roll wrappers, egg, oil, hoisin sauce
Provided by Tasty
Categories Appetizers
Yield 6 rolls
Number Of Ingredients 13
Steps:
- In a medium pan, sauté minced garlic and ginger until fragrant. Add in diced chicken, salt and pepper to taste, then cook until about 80% done.
- Add mushrooms and cook off the moisture.
- Add cabbage until soft, then toss in carrots and scallions. Remove from heat.
- Fill egg roll wrapper with filling, fold and seal with egg wash, then deep fry until golden brown.
- Serve immediately with hoisin sauce or sauce of choice.
- Enjoy!
Nutrition Facts : Calories 171 calories, Carbohydrate 7 grams, Fat 7 grams, Fiber 2 grams, Protein 18 grams, Sugar 2 grams
CHICKEN-AND-SHRIMP EGG ROLLS
This recipe for chicken and shrimp egg rolls is courtesy of Michael Schulson.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Yield Makes 12 egg rolls
Number Of Ingredients 16
Steps:
- Fill a large pot with chicken stock, scallions, ginger, garlic, and salt. Bring to a boil over high heat. Turn off heat and add chicken. Let stand 8 minutes. Remove chicken; let cool. Cut chicken into 1/2-by-1/2-by-1-inch pieces; set aside.
- Return liquid to a boil. Turn off heat and add shrimp. Let stand 5 minutes. Remove shrimp, let cool. Cut shrimp in half lengthwise; set aside.
- In a large bowl, toss together cabbage and salt. Place in a colander and let drain 20 minutes.
- In another large bowl, mix together cilantro stems, chile, apple, chicken, and shrimp. Add cabbage, and toss until well combined.
- Place 1 wrapper on a lightly floured work surface. Using a rolling pin, roll out to 1/8 inch thick. Rotate wrapper so that 1 of the points is closest to the edge of your work surface. Place about 2 tablespoons filling in the center of the wrapper making sure to include a couple pieces of shrimp in each egg roll. Fold point closest to edge of work surface up and over filling, then fold points on right and left sides over filling, and roll wrapper away from you to form a cylinder.
- Fill a large heavy-bottomed saucepan with oil to a depth of 3 inches. Place over medium-high heat. When oil reaches 375 degrees on a deep-fry thermometer, fry egg rolls, working in batches, until golden brown, about 4 minutes. Serve immediately with dipping sauce.
SPICED CHICKEN AND SHRIMP EGG ROLLS RECIPE - (4.4/5)
Provided by vealam
Number Of Ingredients 30
Steps:
- FILLING: Heat a wok over high heat. Add the oil, give it a swirl, and then add the ginger and garlic and toss for a few seconds. Then add the chicken strips and stir-fry for 2 to 3 minutes. Add the Chinese five-spice powder and toss well. Stir in the shrimp and cook for 1 minute, and then pour in the Shaosing rice wine and cook until absorbed. Stir in the soy sauce, slurry and Sriracha and toss well. Transfer to a plate to cool. EGG CREPE: Crack one of the eggs into a bowl and lightly beat with a fork or chopstick. Sprinkle in the salt and pepper. Heat a small pan or wok over medium heat and add 1 tablespoon of the oil. Add the beaten egg mixture and swirl around to make a thin egg crepe. Gently cook for 1 minute, then flip and cook until lightly browned. Remove from the wok and set aside. Repeat with the remaining egg and oil. VEGETABLES: Mix together the mushrooms, onions, beansprouts, carrots and red peppers in a large bowl. Reheat a wok and add some peanut oil. Add the vegetables and oyster sauce, toss well, and cook for less than 1 minute. Remove, drain and set aside. FRYING AND ASSEMBLY: Heat the oil in a deep pot or wok over medium-high heat until hot. Lay 2 pieces of the spring roll wrapper out onto a flat surface in a diamond shape. Place one egg crepe right in the middle. Spoon 2 tablespoons of the filling into the center and top with the stir-fried vegetables. Brush over the wrapper edges with the beaten egg using a pastry brush; this helps stop the spring rolls from bursting open while frying. Fold each of the opposite corners in over the filling and roll the wrapper into a cigar shape. Repeat with the remaining wrappers and fillings. Deep-fry the spring rolls until golden brown, 3 to 5 minutes. Drain on paper towels, garnish with scallion curls and serve with sweet chili sauce.
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
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
SPICED CHICKEN AND SHRIMP "EGG" ROLLS
This is a great appetizer and is my take on the Classic American Egg Roll. My version is a large double wrapped spring roll that has an egg "crepe" inside. It is really filling and tasty. I love using chicken spiced with Chinese five-spice powder to give it a richer flavour. Together with crunchy vegetables this is more-ish indulgent appetizer. For larger crowds get ahead by making them in advance and place on a floured tray covered in cling film and fry fresh before serving. Or for home freezing, you can lose the egg crepe and fry from frozen.
Provided by Food Network
Categories appetizer
Time 55m
Yield 2 servings
Number Of Ingredients 26
Steps:
- For the filling: Heat a wok over high heat. Add the oil, give it a swirl, and then add the ginger and garlic and toss for a few seconds. Then add the chicken strips and stir-fry for 2 to 3 minutes. Add the Chinese five-spice powder and toss well. Stir in the shrimp and cook for 1 minute, and then pour in the Shaosing rice wine and cook until absorbed. Stir in the soy sauce, slurry and sriracha and toss well. Transfer to a plate to cool.
- For the egg crepe: Crack one of the eggs into a bowl and lightly beat with a fork or chopstick. Sprinkle in the salt and pepper. Heat a small pan or wok over medium heat and add 1 tablespoon of the oil. Add the beaten egg mixture and swirl around to make a thin egg "crepe". Gently cook for 1 minute, then flip and cook until lightly browned. Remove from the wok and set aside. Repeat with the remaining egg and oil.
- For the vegetables: Mix together the mushrooms, onions, beansprouts, carrots and red peppers in a large bowl. Reheat a wok and add some peanut oil. Add the vegetables and oyster sauce, toss well, and cook for less than 1 minute. Remove, drain and set aside.
- For frying and assembly: Heat the oil in a deep pot or wok over medium-high heat until hot. Lay 2 pieces of the spring roll wrapper out onto a flat surface in a diamond shape. Place one egg crepe right in the middle. Spoon 2 tablespoons of the filling into the center and top with the stir-fried vegetables. Brush over the wrapper edges with the beaten egg using a pastry brush; this helps stop the spring rolls from bursting open while frying. Fold each of the opposite corners in over the filling and roll the wrapper into a cigar shape. Repeat with the remaining wrappers and fillings.
- Deep-fry the spring rolls until golden brown, 3 to 5 minutes. Drain on paper towels, garnish with scallion curls and serve with sweet chili sauce.
VEGETABLE (WITH SHRIMP AND GROUND CHICKEN) EGG ROLL
This is my mom's recipe for vegetable egg roll. It goes well with white rice and vinegar/garlic sauce. For the sauce, she goes by taste, so for 1/2 c of vinegar, add around 4 cloves of minced garlic, and a lot of pepper. Change the measurement according to your taste.
Provided by jazgbl
Categories Chicken
Time 3h
Yield 30 Wraps, 10 serving(s)
Number Of Ingredients 13
Steps:
- This part is very important and time-consuming. Wash and rinse all the vegetables at least 3 times. Chop all vegetables (except the sprouts) into smaller pieces. Cut green beans into small, slanted pieces (the smaller, the faster it cooks). For the shrimp: remove shell, devein, and thoroughly clean and wash. Chop the shrimps up bit.
- Put cooking oil into a medium-sized wok/skillet and heat to low-medium. Add garlic and stir until light brown for about 1min. Add onion and stir until light brown for about 2min. Add shrimp and stir until it all turns pink. Add 1 T of fish sauce. Stir for 1min, put the shrimp mixture into bowl and set aside.
- Set heat to medium-high and put ground chicken into wok and stir until it browns. Add 1 T of fish sauce and stir for 1min. Set heat to medium and add green beans. Stir then cover for about 3min. Continue to uncover, stir, and re-cover until green beans are soft-ish.
- Add carrots, stir, and cover for 2min. Add celery and sprout and stir. Add the shrimp mixture and 1 T of fish sauce (add according to your taste so keep adding or don't if you're satisfied. Also add salt and MSG according to your taste if desired ). Stir then cover for about 2min Continue to uncover, stir, and recover until everything's cooked (pretty much when green beans are soft).
- Once cooked, put everything into a strainer and let drain. Prepare egg roll wrappers. Put about 1-2 spoonfull of the filling into a wrapper and roll it up. To cook egg roll: put some oil and heat up a skillet into medium heat for about 5min. Put egg rolls (with the end corner downwards) and cook until all sides are light brown. Put cooked egg rolls into strainer and dab egg rolls with tissue to remove excess oil. Serve with white rice and vinegar/garlic sauce.
Nutrition Facts : Calories 212.8, Fat 6, SaturatedFat 1.4, Cholesterol 84, Sodium 899.3, Carbohydrate 23.2, Fiber 3.3, Sugar 4.8, Protein 17.6
BAKED VEGETABLE EGG ROLLS
This unique-and easy!-spin on classic egg rolls was inspired by Valerie's love of Indonesian flavors. They are full of vegetables, making them a perfect healthy main course or appetizer.
Provided by Valerie Bertinelli
Categories appetizer
Time 1h30m
Yield 16 egg rolls
Number Of Ingredients 15
Steps:
- Preheat the oven to 425 degrees F and line a rimmed baking sheet with parchment paper.
- Set up a food processor fitted with the blade attachment. Add the mushrooms, slightly breaking them up with your hands as you add them. Place the lid on and pulse until the mushrooms are finely chopped, 10 to 12 times.
- Add the bean thread noodles to a large bowl and cover with boiling water. Set aside.
- Add the coconut oil to a large sauté pan and heat over medium-high heat until the oil is shimmering. Add the mushrooms and salt. Cook, stirring occasionally, until all of the liquid from the mushrooms has released and evaporated, about 3 minutes. Add the scallions, garlic and ginger. Stir to incorporate and cook until fragrant, about 1 minute. Add the cabbage and carrots and cook, stirring occasionally, until the vegetables have softened, about 4 minutes. Turn the heat down to low and add the soy sauce, vinegar, sesame oil and sambal oelek. Stir to combine.
- Drain the noodles, then use kitchen scissors to cut the noodles into smaller pieces. Add the noodles to the pan with the vegetables and stir to combine. Turn the heat off and let the mixture cool to room temperature.
- Arrange one egg roll wrapper on a clean work surface (keep the remaining egg roll wrappers covered with a damp paper towel) with the corners pointing horizontally and vertically. Spoon 1/4 cup filling in the bottom third of the wrapper. Use a pastry brush to brush water along the edges of the wrapper. Pick up the corner of the wrapper closest to you and wrap it up and over the filling. Fold the two sides in, similarly to a burrito, then continue rolling from the bottom to create a roll. Place the finished egg roll on the prepared baking sheet. Continue the process with the remaining filling and egg roll wrappers. (You should end up with 16 egg rolls.) Spray the egg rolls with nonstick cooking spray.
- Transfer the egg rolls to the oven and bake for 10 minutes. Remove the egg rolls from the oven and flip them. Continue baking until both sides of the egg rolls are golden brown and crisp, an additional 5 minutes.
- Allow to cool for 5 minutes before serving.
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