While I love all things Chinese food, the rest of the family doesn't always follow suit. We can never all agree on what makes a good Chinese dish. Some want it spicy, some mild. Some want lots of veggies, some none at all. It's frustrating.
Fortunately we can all agree that these are delish. Thank goodness everyone loves shrimp!
This makes a larger batch than our family can eat in one meal so most of the time I freeze the extra. Then I can just reheat them quickly for lunch or whenever I want a snack.
Shrimp Egg Rolls
Makes approx. 18 egg rolls
1 tsp olive oil
2 cups of shredded cabbage
2 cups of shredded carrots
2 cups of bean sprouts
1 tsp fresh ginger, grated
8 oz. cooked salad shrimp
2 tbsp green onions, sliced
2 tbsp soy sauce
1 tbsp corn starch
1/4 cup water
1 pkg. egg roll wrappers
Oil for Frying. Peanut and Vegetable both work great.
Heat the olive oil in a large skillet over medium heat.
Once hot add the cabbage, sprouts, carrots, and ginger to the pan and cook, stirring frequently for 4-5 minutes, until the vegetables just begin to wilt but still remain a little bit crisp.
Mix the corn starch with the water and mix thoroughly. Add the corn starch mixture and soy sauce to the pan along with the green onions and shrimp. Cook for an additional 1 minute or until the sauce thickens.
Remove from heat and let cool.
Place two tablespoons of the cooled mixture on the center of the egg roll wrap.
Fold the bottom up over the filling. Next, fold the two sides over, making it look like an envelope, then roll it up like a burrito.
Using a bit of water brushed on with your finger works great for sealing the last edge.
Please excuse the less than perfect rolling job. The kids were helping and we were having a great time.
Repeat until you run out of filling.
Heat 2-3 inches oil in large frying pan to very hot (350ºF). I love my cast iron skillet for this.
Don't overfill you pan. Splashing oil could cause flare-ups.
Fry a few egg rolls in pan at a time, 2-3 minutes per side until golden brown.
Drain on paper towels.
Serve with sweet and sour sauce, plum sauce, hoisin sauce or sweet chili sauce.
Welcome to Homemade Wonders!
I love cooking with real food, knitting with good yarn, sleeping in (when the kids let me), staying up late to finish that last chapter, DIY projects, and most of all enjoying life.
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