Shrimp Egg Rolls Recipe
Try the Shrimp Egg Rolls the next time you host a party!. I promise you, your guests will love the texture and flavor of the wonderful and simple Shrimp Egg Rolls!
Ingredients
1 tablespoon vegetable oil
2 cups frozen cooked shrimp, finely chopped
1/3 cup sliced green onion
1/2 cup chopped fresh or canned bean sprouts, well drained
1 tablespoon minced water chestnuts
1 tablespoon soy sauce
1 teaspoon grated fresh ginger root
1/4 teaspoon salt
1/8 teaspoon white pepper
1 egg, slightly beaten
10 egg roll wrappers, 5 to 6 inches square
Oil for deep frying
Sweet-Sour Sauce, see below
Sweet-Sour Sauce:
1/2 cup firmly packed brown sugar
1-1/2 tablespoons cornstarch
1-1/2 cups pineapple juice
1/4 cup red wine vinegar
2 tablespoons soy sauce
Directions
In a wok or large skillet, heat vegetable oil over medium heat.
Stir fry or saute shrimp and green onion until golden, 2 to 3 minutes.
Add bean sprouts, water chestnuts, soy sauce, ginger root, salt and white pepper.
Heat 1 minute.
Remove from heat.
Set aside to cool.
Stir beaten egg into shrimp mixture.
Spread 2 tablespoons filling along 1 side of each egg roll wrapper.
Fold over end of wrapper and roll up jelly-roll fashion.
Dip fingers into water and moisten free edge of each egg roll.
Using fingers, press edge to seal.
Cover completed egg rolls with plastic wrap to prevent drying.
Heat deep frying oil to 365°F (185°C).
At this temperature, a 1 inch cube of bread will turn golden brown in 50 seconds.
Deep fry egg rolls in hot oil until surface is crisp, bubbly and golden, 3 to 4 minutes.
Serve with Sweet-Sour Sauce.
Makes 10 egg rolls.
Sweet-Sour Sauce: Combine all ingredients in a 1 quart saucepan.
Cook over medium heat until sauce is thickened and clear, about 10 minutes.
Set aside to cool.
Variation Substitute 2 cups finely chopped cooked chicken or turkey for cooked shrimp.
Stir fry or saute shrimp and green onion until golden, 2 to 3 minutes.
Add bean sprouts, water chestnuts, soy sauce, ginger root, salt and white pepper.
Heat 1 minute.
Remove from heat.
Set aside to cool.
Stir beaten egg into shrimp mixture.
Spread 2 tablespoons filling along 1 side of each egg roll wrapper.
Fold over end of wrapper and roll up jelly-roll fashion.
Dip fingers into water and moisten free edge of each egg roll.
Using fingers, press edge to seal.
Cover completed egg rolls with plastic wrap to prevent drying.
Heat deep frying oil to 365°F (185°C).
At this temperature, a 1 inch cube of bread will turn golden brown in 50 seconds.
Deep fry egg rolls in hot oil until surface is crisp, bubbly and golden, 3 to 4 minutes.
Serve with Sweet-Sour Sauce.
Makes 10 egg rolls.
Sweet-Sour Sauce: Combine all ingredients in a 1 quart saucepan.
Cook over medium heat until sauce is thickened and clear, about 10 minutes.
Set aside to cool.
Variation Substitute 2 cups finely chopped cooked chicken or turkey for cooked shrimp.
