Shrimp Egg Rolls (Simple and Fast) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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These egg rolls are so easy. They taste great. Once you eat these you just may not ever want store-bought or restaurant egg rolls ever again. These are the best egg rolls I have ever had. Hope you like! I normally use Azumaya or Nasoya brand egg roll wrappers. They work and taste great. This recipe goes great with Sweet and Sour Sauce (For Dipping Egg Rolls and More). I have also used apricot jelly in place of pineapple preserves for that recipe since I can never seem to find pineapple preserves. Ingredients:
1/2 lb shrimp (cleaned, tail-off, chopped) |
20 egg roll wraps |
2 cups cabbage |
1/4 lb bean sprouts |
1/2 cup carrot (shredded, chopped) |
1/4 cup green onion (chopped) |
1 teaspoon ginger (fresh, grated) |
2 tablespoons oyster sauce |
1 tablespoon cornstarch |
1/2 teaspoon water |
2 cups canola oil or 2 cups vegetable oil |
Directions:
1. Cook shrimp and ginger in a lightly greased pan over medium heat for about 2 minutes.
2. Add cabbage, bean sprouts, carrot, green onions and cook till no longer firm, especially making sure that the carrot is soft.
3. Add oyster sauce.
4. Remove from heat.
5. Add oil to wok.
6. Preheat wok to 350°F.
7. Add desired amount of filling into each egg roll wrapper. Follow directions on package for the folding technique.
8. Mix together cornstarch and water to make a paste and use to seal the egg rolls.
9. Deep fry 2-3 minutes, turning until golden and crisp.
10. Let drain on paper towels.
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