Ingredients
-
1/2
-
20
-
2
-
1/4
-
1/2
-
1/4
-
1
-
2
-
1
-
1/2
-
2
-
-
-
-
Directions
Shrimp Egg Rolls (Simple and Fast), These egg rolls are so easy They taste great Once you eat these you just may not ever want store-bought or restaurant egg rolls ever again These are the best egg rolls I have ever had Hope you like! I normally use Azumaya or Nasoya brand egg roll wrappers They work and taste great This recipe goes great with recipe #104944 I have also used apricot jelly in place of pineapple preserves for that recipe since I can never seem to find pineapple preserves , used egg whites also, it worked perfectly they did not fall apart Also I didn’t have oyster sauce , I substituted half parts soy sauce and half parts brown sugar and it was delicious !, This was very good, but the calorie count of 767 is WAY OFF for 1 egg roll (That’s almost the number of calories in a stick of butter!) It’s more like 200 calories
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Steps
|
1
Done
|
Cook Shrimp and Ginger in a Lightly Greased Pan Over Medium Heat For About 2 Minutes. |
|
2
Done
|
Add Cabbage, Bean Sprouts, Carrot, Green Onions and Cook Till No Longer Firm, Especially Making Sure That the Carrot Is Soft. |
|
3
Done
|
Add Oyster Sauce. |
|
4
Done
|
Remove from Heat. |
|
5
Done
|
Add Oil to Wok. |
|
6
Done
|
Preheat Wok to 350f. |
|
7
Done
|
Add Desired Amount of Filling Into Each Egg Roll Wrapper. Follow Directions on Package For the Folding Technique. |
|
8
Done
|
Mix Together Cornstarch and Water to Make a Paste and Use to Seal the Egg Rolls. |
|
9
Done
|
Deep Fry 2-3 Minutes, Turning Until Golden and Crisp. |
|
10
Done
|
Let Drain on Paper Towels. |
