shrimp egg rolls

Name: Shrimp Egg Rolls
Prep time: 1 h
Cook time: 10 min
Yield: 20
Cuisine: Asian
Ingredients: 2 package(s) egg roll wrappers; 1 small head of cabbage (shredded); 1 package(s) bean sprouts, fresh; 1 can(s) sliced water chestnuts (chopped); 1 bunch(es) green onions (chopped - use what you need); 2 package(s) salad shrimp (whole or chopped); 1 bottle(s) soy sauce, low sodium (used what you need); 1 package(s) shredded carrots (opt); 8 ounce(s) mushrooms, chopped finely; 1 tablespoon(s) powdered garlic (fresh garlic may be used); - black pepper to taste; - flour to make a paste

(1 RATING)

121 Pinches 2 Photos

Patricia Cox

Garner, NC

Updated on Oct 24, 2012

I made these for the first time years ago when I entered a cooking contest. I was one of the five finalists but didn't win first prize. Still it was an honor to be chozen from the hundreds of entries that they receieved and it was great fun as well. My family has loved these for many years and now maybe you and your family can enjoy them as well.

Rate

prep time 1 Hr

cook time 10 Min

method ---

yield 20 serving(s)

Ingredients

2 packages egg roll wrappers
1 small head of cabbage (shredded)
1 package bean sprouts, fresh
1 can sliced water chestnuts (chopped)
1 bunch green onions (chopped - use what you need)
2 packages salad shrimp (whole or chopped)
1 bottle soy sauce, low sodium (used what you need)
1 package shredded carrots (opt)
8 ounces mushrooms, chopped finely
1 tablespoon powdered garlic (fresh garlic may be used)
- black pepper to taste
- flour to make a paste

How To Make shrimp egg rolls

Step 1

Shred the cabbage and chop up everything else and then in a very large bowl add all ingredients and mix well (you can use as much of the soy sauce as you want; I usually saturate it pretty good often using the entire bottle). Place in the refridgerator for at least 20 - 30 mins. 2. Heat oil (I prefer olive oil but canola oil may be used). Add mixture to the oil with tongs (about 2 cups at a time). Quick fry until the veggies are tender crisp or opague. 3. Remove from frying pan and place into stainless steel collinder to drain over a bowl. When all ingredients have have been fried and drained, place some in the center of an egg roll wrap and wrap and seal with a flour and water paste. Set aside until all of the mixture has been wrapped. 4. Heat canola oil (fry daddy is great for this process) and add egg rolls one by one turning frequently until they are golden brown on the outside. Place on paper towel to drain oil from egg roll. Serve with Plum Sauce or chinese spicy mustard.
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