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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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The kids got a nice surprise last weekend when they were allowed to help me make some seafood egg rolls. It's a major high for them since we rarely let them help out cook despite their incessant pleas and begging. Read more . And to our surprise, they did a pretty good job........full story and recipe at Ingredients:
8 oz. bean sprouts, washed n patted dry |
2 carrots, shredded or grated |
1 lb imitation crab (or the real thing) |
1/2 lb medium sized shrimp, shelled & deveined |
2 garlic cloves, finely minced (1 tbsp garlic powder) |
1 tsp brown sugar |
2 green onions, finely chopped (green part only) |
20 (6 or 8-inch) egg roll wrappers |
1 beaten egg, for egg wash |
vegetable oil, for frying |
1 tsp salt and ground pepper |
1 cup sweet chili sauce |
Directions:
1. 1.In a non-stick frying pan, heat about 1 tbsp vegetable oil and saute the shredded carrots and beansprouts for approximately 3, 4 minutes or until tender. For the shrimp, be sure to drain and pat dry, then sprinkle some salt and pepper for seasoning. Shred the crab strings into 3 or 4-inch pieces by hand and set aside until wrapping.
2. 2.To assemble a tootsie-roll design, place the wrapper squarely in front of you. Simply add about one spoonful of the carrot and beansprout mixture in the center, followed by several strings of crab meat and 2, 3 shrimp pieces. Roll forward (a la sushi) tightly and use the egg wash as a binder. For the open sides, apply some egg wash inside and pinch to close. To assemble as normal-shaped egg rolls, place wrapper diagonally facing you. After spooning ingredients in the center, roll the ends toward the center about 1/4-inch. Then, beginning at the bottom, roll up the wrapper, like a jelly roll, using a little of the egg wash to seal the end tightly. Repeat until ingredients and/or wrappers are used up.
3. 3.In a wok or deep skillet, heat a generous amount of vegetable oil just enough to cover egg rolls. Heat the oil on medium-high heat for about 5~7 minutes before adding the egg rolls. Fry the egg rolls in batches until golden brown, stirring occasionally to prevent sticking, about 5 minutes. Transfer to a paper-lined plate to drain excess oil.
4. 4.Plate on serving dish and enjoy with sweet chili sauce.
5. *As with most egg roll recipes, you can mix and match ingredients to your personal preference. Most Chinese restaurants contain a hefty dose of ground pork, shredded cabbage varieties, mushrooms, and carrots. We like to keep it simple and focus on a few ingredients, that ultimately bring out desired flavors.
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