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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (218g) Recipe makes 6 servings |
||
| Calories 240 | ||
| Calories from Fat 59 | (24%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.6g | 10% | |
| Saturated Fat 1.1g | 5% | |
| Monounsaturated Fat 1.8g | ||
| Polyunsaturated Fat 3.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 148mg | 49% | |
| Sodium 1004mg | 41% | |
| Potassium 431mg | 12% | |
| Total Carbohydrate 26.7g | 8% | |
| Dietary Fiber 2.6g | 10% | |
| Sugars 3.2g | ||
| Protein 17.8g | 35% | |
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Ingredients
- 2 tablespoons vegetable oil
- 12 ounces shrimp, cooked and minced
- 4 scallions, chopped fine
- 2 cups Chinese cabbage, finely shredded
- 2 carrots, shredded
- 8 water chestnuts, cut into small, thin strips
- 2 stalks celery, minced
- 1 cup bean sprouts
- 1 1/4 teaspoons salt
- 1-2 tablespoon soy sauce, to taste
- 2 teaspoons oyster sauce (optional)
- 1 tablespoon rice wine
- 3/4 teaspoon sugar (optional)
- 6 egg roll wraps
- 1 egg, beaten (if you wish, you can use water, but it doesnt always work!!!)
- oil, for deep frying
Directions
1
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.2
Then put into the pan the following: bean sprouts, scallions, salt, soy sauce, and sugar, and stir thoroughly.3
Add this shrimp mixture to each egg roll wrapper (about 3-4 tablespoons of mixture in each wrapper).4
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.5
Brush edges with egg.6
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.7
Then you will want to go to the end with the mixture and start folding (rolling) it tightly to make a cylinder.8
Make sure that when you come to the end of the last edge, that it is sealed tightly.9
Cover rolls with a damp towel while you finish rolling all of them.10
Heat oil in your deep pan to 375.11
I usually use about 1 inch of oil in my pan.12
Fry egg rolls, a few at a time, until skins are crisp and golden brown, turning them as they brown.13
Drain egg rolls on paper towels to get rid of excess oil and serve them at once for best results.14
ENJOY!15
(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!).
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Browse similar recipes by category
- Course > Appetizers
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- Cuisine > Asian
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Stove Top
- Occasion > Dinner Party
- Occasion > Taste/Mood
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Featured Reviews for This Recipe
From: CPolencheck
On Aug 16, 2008
These were a big hit with DH. I followed the recipe pretty closely, adding some minced garlic and ginger into the mix. I skipped the oyster sauce. The recipe directions didn't say where to add the rice wine, so I put it in step 2. This was my first time making egg rolls and I went through a few wrappers at first, but got the hang of it. This made almost 12 egg rolls for me.
From: Ilovemy4kids
On Aug 6, 2007
A stall selling egg rolls here always includes chopped hard boiled eggs in the rolls, so I took a cue from it, and did the same. Also used jicama instead of water chestnuts, and chinese shitake mushrooms instead of celery ( did not have any). My son said the hard boiled eggs add so much to the rolls. He ate them with hot and sweet chili sauce, and totally enjoyed his snacks. Thank you for the recipe.
From: Debber
On Jul 27, 2007
Very easy and VERY delicious! I've made LOTS of egg-rolls over the years and this one is right up there with the Best of the Best. Brought these to my "Ladies Night Out" Book Club (we read "Midnight Sea" by Colleen Coble), in keeping with the Hawaiian theme of the book---the ladies went absolutely loopy for these. Okay, so I made the recipe AS IS except I used two 6- or 8 oz cans of shrimp...and I didn't have bean sprouts on hand so just left 'em out, and only had a handful of celery leaves I'd frozen to add to soup--but they went in just fine. And I see now I forgot the rice wine and sugar--but didn't really miss it as far as I can tell. Also, I used a cabbage from my garden (actually a baby cabbage!@!!). So, THIS RECIPE MADE 20 regular size egg rolls!!! Definitely a KEEPER OF A RECIPE!!! Goes in my special cookbook, too!
From: Chef Booshman
On Aug 31, 2006
It's been a long time since I made these last. Forgot the recipe. This one closely matched the one I used. I remembered that it wasn't so much a recipe, but a project! This here, was easy! I don't know about the 6 egg roll wraps. That sounds more like tortilla size. In my neck of the woods I can buy a package of 25. They are about 6"X7". Anyway, I used to use water to seal them up before frying... This beaten egg thing works like superglue! No more egg rolls unraveling and veggies floating in hot oil. This is pure genius!!! The taste, texture, and color was heavenly. I can now make these more often. Thanks for a super recipe!
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