Best 2 Chicken And Shrimp Egg Rolls Recipes

Indulge in a culinary journey with our delectable chicken and shrimp egg rolls, a harmonious blend of flavors and textures that will tantalize your taste buds. These crispy, golden-brown rolls are filled with a savory combination of succulent chicken, plump shrimp, crunchy vegetables, and aromatic herbs and spices, all wrapped in a delicate egg roll wrapper. Experience the perfect balance of flavors and textures in every bite, complemented by a variety of dipping sauces. This recipe also includes variations for vegetarian egg rolls, air fryer egg rolls, and baked egg rolls, catering to diverse dietary preferences and cooking methods. Get ready to embark on a culinary adventure with our chicken and shrimp egg rolls, a versatile and irresistible dish that will elevate your mealtimes to new heights of deliciousness.

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SPICED CHICKEN AND SHRIMP "EGG" ROLLS

Spiced Chicken and Shrimp

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

Ingredients

1 tablespoon peanut oil
1 tablespoon grated ginger
2 cloves garlic, finely chopped
1 organic chicken thigh, de-skinned, de-boned, sliced into long thin strips
1 teaspoon Chinese five-spice powder
4 large shrimp, shells and tails removed, deveined
1 tablespoon Shaosing rice wine or dry sherry
1 tablespoon low-sodium light soy sauce
1 teaspoon cornstarch slurry (1/2 teaspoon cornstarch mixed with 1 tablespoon water)
1 teaspoon sriracha
2 free-range or organic eggs
1 pinch sea salt
1 pinch ground white pepper
2 tablespoons peanut oil or vegetable oil
2 dried shitake mushrooms, pre-soaked in hot water for 20 minutes, drained, stalks removed, sliced
1 spring onion, julienned
1/2 small handful beansprouts
1/2 small carrot, julienned
1/4 red pepper, deseeded, julienned
Peanut oil, for frying
2 tablespoons oyster sauce
14 3/4 cups/3.5 liters peanut or vegetable oil, for deep frying
Four 10-inch spring roll wrappers, such as TYJ (made from wheat flour, salt and coconut oil)
1 egg, beaten, for sealing rolls
2 scallions, julienned, soaked in ice-cold water to make curls
Sweet chili sauce

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.

CHICKEN-AND-SHRIMP EGG ROLLS

Chicken-and-Shrimp Egg Rolls image

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

Ingredients

8 cups homemade or store-bought canned low-sodium chicken stock
1 bunch scallions, trimmed and roughly chopped
2 pieces fresh ginger (1 inch each), peeled
4 cloves garlic
3 tablespoons salt
3 boneless, skinless chicken breast halves
1/2 pound large shrimp
1/2 head green cabbage, cored and thinly sliced
4 tablespoons coarse salt
1/2 bunch cilantro stems, roughly chopped
1 red Thai chile, stemmed and minced
1 Granny Smith apple, peeled and finely chopped
12 egg roll wrappers
1 large egg yolk, lightly beaten
Canola oil, for frying
Egg Roll Dipping Sauce

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.

Tips:

To make the egg rolls easier to roll, use a damp paper towel to wipe the edges of the egg roll wrappers before filling and rolling.
If you don't have a deep fryer, you can shallow fry the egg rolls in a large skillet with about 1/2 inch of oil.
To make sure the egg rolls are cooked through, use a meat thermometer to check that the internal temperature has reached 165 degrees Fahrenheit.
Serve the egg rolls with your favorite dipping sauce, such as sweet and sour sauce, soy sauce, or duck sauce.

Conclusion:

Chicken and shrimp egg rolls are a delicious and easy-to-make appetizer or main course. They are perfect for parties or potlucks and can be made ahead of time and frozen. With a little practice, you'll be able to roll egg rolls like a pro!