SHRIMP EGG ROLLS
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
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!).
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Brody Stevenson
[email protected]These egg rolls were a great way to use up leftover shrimp. The whole family loved them!
Elat John
[email protected]I'm not a big fan of shrimp, but I really enjoyed these egg rolls. The vegetables were cooked perfectly and the dipping sauce was amazing.
Gulananu Galananu
[email protected]The shrimp egg rolls were a delicious and easy-to-make appetizer. I will definitely be making them again.
Faith Afreh
[email protected]These egg rolls were a bit too oily for my taste.
Paula Coen
[email protected]I love the combination of shrimp and vegetables in these egg rolls. The dipping sauce is also delicious.
Leon Iqbal
[email protected]These egg rolls are a great way to use up leftover shrimp. They're also a fun and easy appetizer to make.
SHUAIB BINFORID
[email protected]I followed the recipe exactly, but my egg rolls didn't turn out crispy. I'm not sure what I did wrong.
free Fire Amazing video
[email protected]The shrimp egg rolls were a little bland for my taste, but the dipping sauce helped to add some flavor.
Asim chohan Jameel
[email protected]These were so easy to make and they tasted amazing! I'll definitely be making these again.
Oluwafemi Olawale
[email protected]I've made these egg rolls several times now and they're always a crowd-pleaser. The shrimp and vegetables are cooked perfectly, and the egg roll wrapper is crispy and delicious.
Kgomotso Zeetha
[email protected]These shrimp egg rolls were a hit at my party! They were crispy and flavorful, and the dipping sauce was the perfect complement.