Veggie Shrimp Egg Rolls Recipes

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SHRIMP EGG ROLLS



Shrimp Egg Rolls image

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

½ tablespoon sesame oil, or to taste
4 teaspoons minced fresh ginger
2 teaspoons minced garlic
4 cups shredded cabbage
1 (14 ounce) can bean sprouts, drained and rinsed
4 tablespoons oyster sauce
½ pound tiny cooked shrimp
3 dashes soy sauce, or to taste
oil for frying
12 egg roll wrappers
1 cup duck sauce
2 tablespoons oyster sauce
1 tablespoon soy sauce

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

BAKED VEGETABLE EGG ROLLS



Baked Vegetable Egg Rolls image

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

8 ounces baby bella mushrooms
2 to 2.5 ounces bean thread noodles
2 tablespoons coconut oil
1/4 teaspoon kosher salt
5 scallions, chopped (about 1/3 cup)
4 cloves garlic, grated
1 tablespoon grated fresh ginger
3 cups finely shredded cabbage
1 cup shredded carrot
3 tablespoons low-sodium soy sauce
1 tablespoon rice vinegar
2 teaspoons toasted sesame oil
1 teaspoon sambal oelek
Sixteen 6 1/2-by-6 1/2-inch egg roll wrappers
Nonstick cooking spray, for the egg rolls

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.

VEGGIE SHRIMP EGG ROLLS



Veggie Shrimp Egg Rolls image

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

2 teaspoons minced fresh gingerroot
1 garlic clove, minced
3 tablespoons olive oil, divided
1/2 pound uncooked medium shrimp, peeled, deveined and chopped
2 green onions, finely chopped
1 medium carrot, finely chopped
1 medium sweet red pepper, finely chopped
1 cup canned bean sprouts, rinsed and finely chopped
2 tablespoons water
2 tablespoons reduced-sodium soy sauce
38 wonton wrappers
APRICOT-MUSTARD DIPPING SAUCE:
3/4 cup apricot spreadable fruit
1 tablespoon water
1 tablespoon lime juice
1 tablespoon reduced-sodium soy sauce
1-1/2 teaspoons Dijon mustard
1/4 teaspoon minced fresh gingerroot

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

TAKEOUT-STYLE VEGGIE EGG ROLLS RECIPE BY TASTY



Takeout-Style Veggie Egg Rolls Recipe by Tasty image

Here's what you need: glass noodle, hot water, shredded cabbage, shredded carrot, scallions, onion powder, garlic powder, salt, black pepper, soy sauce, sesame oil, wheat egg roll wrappers, water, vegetable oil

Provided by Claire Nolan

Categories     Appetizers

Yield 12 servings

Number Of Ingredients 14

3.5 oz glass noodle, 1 package
hot water, for soaking
2 cups shredded cabbage
1 cup shredded carrot
½ cup scallions, chopped
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon salt
1 teaspoon black pepper
3 tablespoons soy sauce
1 tablespoon sesame oil
12 wheat egg roll wrappers
1 tablespoon water, for sealing
vegetable oil, for frying

Steps:

  • Place the glass noodles in a large bowl and add enough hot water to cover. Let sit for 10 minutes, until softened. Drain the noodles and chop into ½-inch (1-cm) pieces.
  • In a large bowl, mix together the chopped glass noodles, cabbage, carrots, scallions, onion powder, garlic powder, salt, pepper, soy sauce, and sesame oil. Toss until well combined.
  • Place a spring roll wrapper on a clean work surface and add 3 tablespoons of filling to the center. Fold the bottom of the wrapper over the filling, then fold in the sides and roll. Lightly wet the exposed with your fingertip and continue rolling to seal the egg roll. Repeat with the remaining wrappers and filling.
  • Fill a deep skillet with ½ inch (1 cm) of vegetable oil and heat over medium-high heat until the oil reaches 325˚F(160˚C). Fry the egg rolls in batches of 1-2 at a time for 2½- 3 minutes on each side, until crispy and golden brown. Remove from oil and drain on a wire rack or plate lined with paper towels to absorb any extra oil.
  • Enjoy!

Nutrition Facts : Calories 131 calories, Carbohydrate 22 grams, Fat 3 grams, Fiber 1 gram, Protein 2 grams, Sugar 1 gram

TAKEOUT-STYLE SHRIMP & PORK EGG ROLLS RECIPE BY TASTY



Takeout-Style Shrimp & Pork Egg Rolls Recipe by Tasty image

Here's what you need: glass noodle, hot water, shredded cabbage, shredded carrots, chopped scallions, onion powder, garlic powder, salt, black pepper, soy sauce, sesame oil, raw shrimp, ground pork, wheat egg roll wrappers, water, vegetable oil

Provided by Claire Nolan

Categories     Appetizers

Yield 15 servings

Number Of Ingredients 16

3.5 oz glass noodle, 1 package
hot water, for soaking
2 cups shredded cabbage
1 cup shredded carrots
½ cup chopped scallions
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon salt
1 teaspoon black pepper
3 tablespoons soy sauce
1 tablespoon sesame oil
½ lb raw shrimp, peeled and deveined, chopped
½ lb ground pork
12 wheat egg roll wrappers
1 tablespoon water, for sealing
vegetable oil, for frying

Steps:

  • Place the glass noodles in a large bowl and add enough hot water to cover. Let sit for 10 minutes, until softened. Drain the noodles and chop into ½-inch (1-cm) pieces.
  • In a large bowl, mix together the chopped glass noodles, cabbage, carrots, scallions, onion powder, garlic powder, salt, pepper, soy sauce, and sesame oil. Toss until well combined.
  • Then, fold in the chopped shrimp and ground pork until just incorporated.
  • Place a spring roll wrapper on a clean work surface and add 3 tablespoons of filling to the center. Fold the bottom of the wrapper over the filling, then fold in the sides and roll. Lightly wet the exposed with your fingertip and continue rolling to seal the egg roll. Repeat with the remaining wrappers and filling.
  • Fill a deep skillet with ½ inch (1 cm) of vegetable oil and heat over medium-high heat until the oil reaches 325˚F (160˚C). Fry the egg rolls in batches of 1-2 at a time for 2½- 3 minutes on each side, until crispy and golden brown. Remove from oil and drain on a wire rack or plate lined with paper towels to absorb any extra oil.
  • Enjoy!

Nutrition Facts : Calories 165 calories, Carbohydrate 18 grams, Fat 6 grams, Fiber 1 gram, Protein 9 grams, Sugar 1 gram

VEGGIE SHRIMP EGG ROLLS RECIPE



Veggie Shrimp Egg Rolls Recipe image

I had tried this for Home show, And the guest loved them. Quick and Easy.. Great summer lunchoen meal. Nutrition Facts: 2 egg rolls with 1-1/2 teaspoons sauce equals 108 calories, 3 g fat (trace saturated fat), 19 mg cholesterol, 222 mg sodium, 17 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

Provided by NIKKI SMITH

Categories     Snacks

Number Of Ingredients 18

2 tsp minced fresh gingerroot
1 clove garlic clove, minced
3 Tbsp olive oil, divided
1/2 lb uncooked medium shrimp, peeled, deveined and chopped
2 green onions, finely chopped
1 medium carrot, finely chopped
1 medium sweet red pepper, finely chopped
1 c canned bean sprouts, rinsed and finely chopped
2 Tbsp water
2 Tbsp reduced-sodium soy sauce
38 wrappers
APRICOT-MUSTARD DIPPING SAUCE:
3/4 c apricot spreadable fruit
1 Tbsp water
1 Tbsp lime juice
1 Tbsp reduced-sodium soy sauce
1-1/2 tsp dijon mustard
1/4 tsp minced fresh gingerroot

Steps:

  • 1. 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 vegetables are crisp-tender and shrimp turn pink
  • 2. 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
  • 3. 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
  • 4. 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. Yield: 38 egg rolls.

SHRIMP EGG ROLLS



Shrimp Egg Rolls 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!

Provided by love4culinary

Categories     Onions

Time 35m

Yield 6 egg rolls, 6 serving(s)

Number Of Ingredients 16

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!).

AWESOME EGG ROLLS



Awesome Egg Rolls image

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

6 cups cabbage, shredded
1 carrot, shredded
½ cup fresh bean sprouts
1 celery stalk, diced
2 tablespoons chopped onion
1 (4 ounce) can shrimp, drained
2 tablespoons soy sauce
⅛ teaspoon garlic powder
black pepper to taste
1 egg, beaten
cornstarch
20 egg roll wrappers
vegetable oil for frying

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 ROLLS



Shrimp Egg Rolls image

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

1 teaspoon cornstarch
1/4 teaspoon five-spice powder
4 teaspoons soy sauce
1 tablespoon vegetable oil
4 cups purchased coleslaw mix (from 16-oz bag)
1 cup fresh bean sprouts
2 tablespoons sliced green onions
1/2 teaspoon grated gingerroot
1/2 cup finely chopped cooked shrimp
Vegetable oil for frying
8 egg roll skins (from 1-lb package)
1 egg, beaten
Sweet-and-Sour Sauce or purchased sauce

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

VEGETABLE EGG ROLLS



Vegetable Egg Rolls image

It's nice to get a crunch from egg rolls that aren't deep-fried. Combined with the sweet-hot dipping sauce, these vegetable egg rolls are a tasty alternative to less healthy versions. -Pamela Thomas, Watchung, New Jersey

Provided by Taste of Home

Categories     Appetizers

Time 50m

Yield 14 servings.

Number Of Ingredients 16

1 large green pepper, cut into thin strips
1 cup cut fresh green beans
1 tablespoon olive oil
1-3/4 cups shredded cabbage
1 cup chopped fresh broccoli
1 cup shredded zucchini
1 tablespoon plus 3/4 teaspoon herbes de Provence
1 teaspoon pepper
14 egg roll wrappers
SAUCE:
1/4 cup apricot preserves
1/4 cup orange marmalade
1-1/2 teaspoons grated orange zest
1-1/2 teaspoons reduced-sodium soy sauce
1/2 teaspoon lime juice
1/4 teaspoon chili garlic sauce

Steps:

  • In a large skillet over medium heat, cook green pepper and beans in oil until tender. Add the cabbage, broccoli, zucchini, herbes de Provence and pepper. Cook until vegetables are crisp-tender, 5-7 minutes longer., Place 3 tablespoons of vegetable mixture in center of 1 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 with remaining vegetable mixture and wrappers., Place seam side down on a 15x10x1-in. baking pan coated with cooking spray. Bake at 425° until golden brown, 20-25 minutes, turning once., Meanwhile, in a small saucepan, cook preserves and marmalade over medium heat until smooth, 8-10 minutes. Remove from heat; let stand for 5 minutes. Add remaining ingredients; mix well. Serve with egg rolls.

Nutrition Facts : Calories 142 calories, Fat 2g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 217mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 2g fiber), Protein 4g protein.

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CHINESE EGG ROLL RECIPE - ALYONA’S COOKING
Jul 7, 2021 Instructions: Fry the pork in a medium skillet until browned and no longer pink. Add the veggies and sauce. Saute over high until the liquid evaporates and remove from heat. …
From alyonascooking.com


HOMEMADE VEGETABLE EGG ROLLS - THE HUNGRY WAITRESS
Mar 11, 2020 Place a few egg roll wrappers down so you can work in batches. Place 1/3 cup of vegetable filling on each wrapper. Brush all the edges of the wrapper with some water. Bring …
From thehungrywaitress.com


HOW TO MAKE EGG ROLLS WITH COLESLAW MIX – 12 STEPS
Mar 11, 2020 Lay them out in a diamond shape and press them to form the egg rolls. Combine ground beef, coleslaw mix, and soy sauce. Add ginger, onion powder, and garlic powder. …
From foodandmeal.com


VEGETABLE EGG ROLLS: STEP-BY-STEP PHOTOS & VIDEO! - THE WOKS OF …
Jul 23, 2019 Soak the mung bean noodles in lukewarm water for 10 minutes until rehydrated. Use kitchen shears to cut the noodles into 1 to 1½-inch lengths. 3. Cook the vegetable egg …
From thewoksoflife.com


THE BEST EASY HOMEMADE EGG ROLLS - SWEET CS DESIGNS
Finely grate the ginger and garlic on a box grater or microplane. In a large skillet, add a tablespoon of oil and heat over medium high until shimmery. Add diced ginger and garlic to …
From sweetcsdesigns.com


RESTAURANT-STYLE SHRIMP EGG ROLLS – YUM TO THE TUM
Jul 9, 2019 Instructions. Shred the cabbage and carrots in a food processor and place in a large bowl. Drain the water off the shrimp and add it to the cabbage and carrots. Add the rest of the …
From yumtothetum.com


EGG ROLL RECIPE - ULTIMATE GUIDE FOR A TYPICAL ASIAN DISH
How to Make Homemade Egg Rolls. Make the filling: In a medium bowl, mix together ground pork, shrimp, vegetables, egg yolk, and seasonings. Wrap the roll: Take a look at the above …
From healthyrecipes101.com


SHRIMP BROCCOLI SLAW EGG ROLLS : TOP PICKED FROM OUR EXPERTS
Explore Shrimp Broccoli Slaw Egg Rolls with all the useful information below including suggestions, reviews, top brands, and related recipes, ... Vegetarian Recipe. Vegetarian …
From recipeschoice.com


BAKED SHRIMP EGG ROLLS RECIPE BY CHEFSAVVY.COM
Apr 18, 2014 Preheat oven to 400 degrees. Meanwhile, in a skillet on medium heat add in 1 tbsp oil. Add shrimp and cook until firm and translucent about 2 to 3 minutes.
From chefsavvy.com


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