shrimp and mango eggrolls

Name: Shrimp and Mango Eggrolls
Prep time: 30 min
Cook time: 20 min
Yield: 6
Cuisine: American
Ingredients: 1 pound(s) shrimp ( coarsely chopped ); 1 cup(s) mango (coarsely chopped ); 1 teaspoon(s) fresh garlic ( minced ); 1 tablespoon(s) chili paste; 1 tablespoon(s) fresh ginger ( finely chopped ); 1 cup(s) sugar snap peas; 1 - small head bok choy ( coarsely chopped ); 1 medium red bell pepper ( finely chopped ); 12 - egg roll wrappers

49 Pinches 1 Photo

Karl Strasser

clearwater, FL

Updated on Jul 28, 2014

I can make a meal out of these eggrolls.I serve them with sweet chili sauce ( Mae Ploy ). You can drizzle or dip the eggrolls in it.7/28/14.

Rate

prep time 30 Min

cook time 20 Min

method Stove Top

yield 6 serving(s)

Ingredients

1 pound shrimp ( coarsely chopped )
1 cup mango (coarsely chopped )
1 teaspoon fresh garlic ( minced )
1 tablespoon chili paste
1 tablespoon fresh ginger ( finely chopped )
1 cup sugar snap peas
1 - small head bok choy ( coarsely chopped )
1 medium red bell pepper ( finely chopped )
12 - egg roll wrappers

How To Make shrimp and mango eggrolls

Step 1

Saute first 8 ingredients together, About 10 minutes. Then drain well and cool.

Step 2

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.
Step 3

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.
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