- 1 lb
- small to medium cooked, devined shrimp, cut into small pieces
- mangos, firm, cut into 1/2 inch strips
- avocados, cut into 1/2 inch strips
- 6 slice
- bacon, chopped
- 1 c
- baby portebello mushrooms, very coarsely broken
- green onions, minced
- red bell pepper, chopped
- 2 pinch
- sea salt
- 1 dash(es)
- ceyenne or red pepper
- chipotle chili powder to taste
- 1 pinch
- garlic paste or powder
- 1 pkg
- egg roll wrappers
- 1 bunch
- fresh cilantro, chopped with no major stems
- enough peanut oil to fill your deep fryer
Do not over-moisten wrappers, however, as they may stick and tear.
Positioning the egg roll wrapper in the shape of a diamond, lay out ingredients except cilantro inside wrapper middle bottom quadrant. moisten all exposed area of wrapper on inside of roll. Sprinkle red pepper to taste, and then add your cilantro. You add the cilantro last as it can be a little hard to work with if you add it earlier.
Begin at bottom of roll, gently but firmly gather up the roll, bringing up wrapper around ingredients, partially "tucking" the wrapper not around or underneath, but beside the filling. Flatten the side points of the roll, folding them in on top of the roll, securing them by dampening them with water and pressing them gently to the roll. Then, gently, but firmly, roll the egg roll forward onto the rest of its moistened wrapper. Do not pull the wrapper so tight as to tear the roll. Egg roll wrapping is a practiced art. Do not dishearten if you have gaps in your roll at first.
SAFETY PRECAUTION!!!! Be very careful!! You will be working with extremely hot oil and precautions need to be made to prevent splatter and spillage burns.