Time 55m Yield 2 servings Number Of Ingredients 26 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.
Time 1h25m Yield 3 servings Number Of Ingredients 14 Steps:
Preheat oven to 375 degrees F. Put slaw mix in a large microwave-safe bowl with 2 tablespoons of water, cover, and microwave for 2 minutes. Drain any excess water from the bowl. Add all of the other ingredients except the wrappers and optional sauce, mix well, and set aside. For a more intense flavor, allow the mixture to marinate in the refrigerator for 20 minutes. Prepare a large baking sheet by spraying it lightly with nonstick spray. Place an egg roll wrapper on a clean, dry surface. Evenly distribute about 1/2 cup of the mixture onto the wrapper, in a row a little below the center. Moisten all four edges by dabbing your fingers in water and going over the edges smoothly. Fold the sides of each wrapper about 3/4 inch towards the middle, to keep the mixture from falling out of the sides. Then, roll the bottom of each wrapper up around the mixture, and continue rolling until you reach the top. Seal the outside edge with another dab of water. Carefully transfer egg roll to the baking sheet. Repeat the process with the remaining wrappers and filling, making sure you have a clean, dry surface each time. Spray the tops of the egg rolls with nonstick spray. Bake in the oven for 25 to 30 minutes, until golden brown. Allow them to cool slightly. If you like, dip the egg rolls in some sweet and sour sauce!
Time 1h Yield 15 Egg Rolls Number Of Ingredients 10 Steps:
Mix together shrimp, cornstarch and sherry. Heat 1 tablespoon oil in wok or skillet until hot. Add shrimp mixture and stir-fry until pink. Remove from wok. Add more oil if necessary. Add bean sprouts, mushrooms and shallots. Stir-fry 1 minute. Remove from wok. Add a little more oil. Stir-fry celery and garlic for 2 minutes. Add shrimp and bean sprout mixture to wok. Toss to mix well. Transfer to colander to drain and cool for 15 minutes. Egg roll filling directions———————. Make a sealer for folding egg roll by stirring together 1 Tbsp flour and 2 Tbsp water. Keep egg roll wrappers under a damp towel to keep them moist as your filling egg rolls. Place 1 egg roll wrapper with 1 corner facing you. Place 3 tablespoons of filling on the center of the wrapper. Fold bottom corner over filling. Moisten left and right corners with the sealer. Fold them to the center, over filling sealing them to the bottom corner. Brush sealer onto the top corner edges. Roll egg roll up away from you enclosing filling tightly. Press top corner onto egg roll to seal (like an envelope). Repeat for each egg roll. To fry egg roll, pour oil 3 inches deep into wok or Dutch oven. Heat oil to 375 degrees. Fry egg rolls 3 or 4 at a time, turning once, until brown. Drain on paper towel.
Time 45m Yield 8 Number Of Ingredients 13 Steps:
In a large bowl, mix together cabbage, carrots, sprouts, celery, and onion. Stir in shrimp, soy sauce, garlic powder, and black pepper. Pour beaten egg into a skillet placed over medium heat; cook flat and thin, flipping once, until done. Remove from skillet, cool, and chop finely. Stir egg into cabbage mixture. Sprinkle top with cornstarch, mix, and allow to sit 10 minutes. Mix 1 tablespoon cornstarch with 2 tablespoons cold water. Set aside. Place 2 or 3 tablespoons of the shrimp mixture into the center of an egg roll skin. Dip a spoon into the water and cornstarch mixture, and moisten all corners but the bottom corner. Fold the egg roll skin from the bottom over the mixture, making a tight tube of the shrimp mixture. Fold corners in from the sides, and press to stick against folded roll. Then roll the rest of the way. Repeat with remaining egg roll wrappers. Pour vegetable oil into a deep frying pan to a depth of 3 or 4 inches, and heat oil to 350 degrees F (175 degrees C). Carefully place egg rolls into hot oil, and fry until golden brown. Remove to paper towels.
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!).
Time 20m Yield 8 serving(s) Number Of Ingredients 11 Steps:
Cook shrimp and ginger in a lightly greased pan over medium heat for about 2 minutes. Add cabbage, bean sprouts, carrot, green onions and cook till no longer firm, especially making sure that the carrot is soft. Add oyster sauce. Remove from heat. Add oil to wok. Preheat wok to 350°F. Add desired amount of filling into each egg roll wrapper. Follow directions on package for the folding technique. Mix together cornstarch and water to make a paste and use to seal the egg rolls. Deep fry 2-3 minutes, turning until golden and crisp. Let drain on paper towels.
Time 1h Yield 1 dozen. Number Of Ingredients 16 Steps:
For sweet-sour sauce, combine the cornstarch, sugar, pineapple juice, vinegar, ketchup and soy sauce in a saucepan until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; set aside., In a large skillet, stir-fry the shrimp, bean sprouts, cabbage, onion and carrot in oil until crisp-tender; cool slightly. Stir in pepper and salt. Position egg roll wrappers with a long edge facing you. Spoon 1/4 cup of shrimp mixture on the bottom third of each wrapper. Fold bottom over filling; fold sides over filling toward center. Moisten top edge with water; roll up tightly to seal., In a deep saucepan, electric skillet or deep-fat fryer, heat oil to 375°. Fry egg rolls, a few at a time, for 4-5 minutes or until golden brown, turning often. Drain on paper towels. Serve with sweet-sour sauce.
Time 1h15m Yield 8 Number Of Ingredients 13 Steps:
In small bowl, combine cornstarch, five spice powder and soy sauce; blend well. Set aside. In large skillet or wok, heat 1 tablespoon oil over medium-high hea until hot. Add coleslaw mix, bean sprouts, onions and gingerroot; cook and stir 3 to 4 minutes or until tender. Add shrimp and cornstarch mixture; cook and stir 1 to 2 minutes or until mixture is thoroughly coated. Remove from skillet; cool to room temperature. In deep fryer or 4-quart Dutch oven, heat oil (3 to 4 inches) to 350°F. Meanwhile, place 1 egg roll skin on work surface with 1 corner facing you. (Cover remaining skins with damp paper towel to prevent drying out.) Place 1/4 cup coleslaw mixture slightly below center of egg roll skin. Fold corner of egg roll skin closest to filling over filling, tucking point under. Fold in and overlap right and left corners. Brush remaining corner with egg; gently roll egg roll toward remaining corner and press to seal. (Cover filled egg roll with damp paper towel to prevent drying out.) Repeat with remaining egg roll skins and coleslaw mixture. Fry egg rolls, a few at a time, in oil 4 to 6 minutes. turning once, until golden brown. Drain on paper towels. Serve with Sweet-and-Sour Sauce.
Time 40m Yield 9 egg rolls (2 cups sauce). Number Of Ingredients 18 Steps:
In a large skillet, saute celery in butter until tender. Add shrimp and onions; cook until shrimp turns pink. Stir in the water chestnuts, peanut butter, salt, sugar, pepper and cayenne; heat through., Place 2 heaping tablespoonfuls of shrimp mixture in the center of one egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat., In an electric skillet or deep fryer, heat oil to 375°. Fry egg rolls, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels. Combine sauce ingredients; serve with egg rolls.
Time 55m Yield 38 egg rolls. Number Of Ingredients 18 Steps:
In a large skillet, saute ginger and garlic in 1 tablespoon oil over medium heat for 1 minute. Add the shrimp, onions, carrot, red pepper, bean sprouts, water and soy sauce; cook and stir for 2-3 minutes or until vegetables are crisp-tender and shrimp turn pink. , Reduce heat to low; cook for 4-5 minutes or until most of the liquid has evaporated. Remove from the heat; let stand for 15 minutes. , Place a tablespoonful of shrimp mixture in the center of a wonton wrapper. (Keep wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. , In a large skillet over medium heat, cook egg rolls, a few at a time, in remaining oil for 5-7 minutes on each side or until golden brown. Drain on paper towels., In a blender, combine the sauce ingredients; cover and process until smooth. Serve with egg rolls.
More about “shrimp egg roll recipes”
Time 50m Yield 6 Number Of Ingredients 13 Steps:
Heat sesame oil in a skillet over medium heat. Add ginger and garlic; cook until fragrant, about 1 minute. Stir in cabbage, bean sprouts, and oyster sauce; saute until veggies start to turn translucent, about 5 minutes. Add shrimp and soy sauce, stir, and remove from heat. Set aside until filling is cool enough to handle. Heat 2 inches oil in a deep skillet to 350 degrees F (175 degrees C). While oil is heating, place an egg roll wrapper on a dry work surface. Spoon about 1 tablespoon of filling onto the center of the wrapper. Pull the bottom left corner over the filling and fold the two sides in, moistening edges with water as you go; roll tightly to seal. Repeat to make a few more egg rolls, wiping the work surface between each roll. Place several egg rolls in the hot oil and fry until wrappers are golden brown, 5 to 7 minutes. Transfer to a paper towel-lined plate to drain while you make and cook remaining egg rolls. Combine duck sauce, oyster sauce, and soy sauce; stir until well combined. Serve sauce with egg rolls.
