Shrimp Egg Rolls

Published on March 20, 2014 | In Chinese | By The Social Chef |

- Prep Time
- 35 Minutes
- Cook Time
- 20 Minutes
- Difficulty Level

I never had any idea just how many Asian food lovers I had until I made a sweet n sour chicken recipe from Jodies Kitchen. I was amazed at all the people who loved her recipe. I love Asian cuisine but have never really made much except some Thai. So I ventured out and decided to make shrimp egg rolls. I prefer Thai spring rolls as it seems every Chinese restaurant I had shrimp egg rolls there was very little shrimp and it was really greasy. So this was actually my second attempt. I made them over the weekend but wasn’t happy with the result. These shrimp egg rolls I am happy to say were a huge success. I hope you enjoy them.

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Recipe Rating

(2 Rating)

Ingredients

2 cups Asian slaw
1/3 cup purple cabbage shredded
2 green onions sliced thin
2 tablespoons grated fresh ginger
1/4 cup diced red bell peppers
1 carrot julliene 3 inches long
2 tablespoons low sodium soy sauce
2 tablespoons sesame oil
2 garlic cloves minced
2 tablespoons sugar
1/2 cup bean sprouts
12 medium sized shrimp, cooked, peeled and deveined, chopped into 1/4 inch pieces
2 tablespoons vegetable oil
3 tablespoons chicken broth
Salt and pepper
Peanut oil for frying
8 egg roll wraps

Instructions

1. Heat a large skillet over medium high heat for 8-minutes
2. Add 2 tablespoons of vegetable oil, garlic, ginger, pinch of salt and saute for 1-minute
3. Add carrots, onion, red peppers and saute for 1-minute
4. Combine Asian slaw, purple cabbage, soy sauce, sugar, chicken broth, sesame oil and saute for 3-minutes stirring often
5. Add shrimp, gently fold remove from stove and allow to slightly cool (if there is any liguid in pan, place mixture in a strainer and drain
6. Using a egg roll wrapper with corner aiming at you, place 2 tablespoons mixture in center of wrap with a pinch of bean sprouts
7. Fold corner closest to you over mixture then tuck corners using a dab of water on your finger to create a seal
8. Roll tight and dab water towards tip and place on baking paper until remaining egg rolls are wrapped
9. Fry in peanut oil and serve with your favorite dipping sauce

Servings : 4
Ready in : 55
Course : Appetizer, Side Dish, Snack
Recipe Type : Seafood

Instructions

1. Heat a large skillet over medium high heat for 8-minutes
2. Add 2 tablespoons of vegetable oil, garlic, ginger, pinch of salt and saute for 1-minute
3. Add carrots, onion, red peppers and saute for 1-minute
4. Combine Asian slaw, purple cabbage, soy sauce, sugar, chicken broth, sesame oil and saute for 3-minutes stirring often
5. Add shrimp, gently fold remove from stove and allow to slightly cool (if there is any liguid in pan, place mixture in a strainer and drain
6. Using a egg roll wrapper with corner aiming at you, place 2 tablespoons mixture in center of wrap with a pinch of bean sprouts
7. Fold corner closest to you over mixture then tuck corners using a dab of water on your finger to create a seal
8. Roll tight and dab water towards tip and place on baking paper until remaining egg rolls are wrapped
9. Fry in peanut oil and serve with your favorite dipping sauce

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Average Rating

(5 / 5)

About Chef

The Social Chef

Michael Van Horn (aka MJ) 'The Social Chef', has incorporated his passion for culinary with his love and artistic ability of photography, his infatuation with writing, his charismatic ways of ...