Shrimp and Mango Eggrolls
1 lbshrimp ( coarsely chopped )
1 cmango (coarsely chopped )
1 tspfresh garlic ( minced )
1 Tbspchili paste
1 Tbspfresh ginger ( finely chopped )
1 csugar snap peas
1small head bok choy ( coarsely chopped )
1 mediumred bell pepper ( finely chopped )
12egg roll wrappers
How to Make Shrimp and Mango Eggrolls
- Saute first 8 ingredients together, About 10 minutes. Then drain well and cool.
- Place 2 tablespoons of the mixture in center of egg roll skin. Take the two opposite ends and fold in. Moisten other 2 edges with beaten egg. Roll into a log shape.
- Preheat oil in either a deep pot or wide deep skillet. Fry the egg rolls until golden brown turning every so often to get an even browning. Remove from oil and place on absorbent paper to drain and serve very hot.