This shrimp egg roll recipe takes some time to make, but it’s definitely worth the effort. Serve with hot mustard.
Ingredients
- 1 tsp vegetable oil, or as needed
- 1 large egg, beaten
- 6 cups cabbage, shredded
- ½ cup fresh bean sprouts
- 1 carrot, shredded
- 1 celery stalk, diced
- 2 tablespoons chopped onion (Optional)
- 1 (4 ounce) can shrimp, drained
- 2 tablespoons soy sauce
- 1/8 teaspoon garlic powder
- black pepper to taste
- 2 tbsp cornstarch, divided
- vegetable oil for frying, or as needed
- 2 tbsp cold water
- 20 egg roll wrappers
Directions
Step 1
Heat 1 teaspoon oil in a nonstick skillet over medium heat. Add egg and cook, without stirring, until the bottom has set. Flip and cook until set on the other side, 1 to 2 minutes. Transfer to a cutting board and finely chop.
Step 2
Mix cabbage, bean sprouts, carrot, celery, and onion together in a large bowl. Stir in shrimp, soy sauce, garlic powder, and pepper. Stir in chopped egg, then sprinkle 1 tablespoon cornstarch over top. Mix to combine and let sit for 10 minutes.
Step 3
Heat 3 to 4 inches vegetable oil in a deep fryer to 350 degrees F (175 degrees C). Mix water and remaining 1 tablespoon cornstarch together in a small bowl.
Step 4
Place an egg roll wrapper onto a work surface with one corner pointing away from you like a diamond. Spoon 2 to 3 tablespoons shrimp mixture into the center. Moisten the top and side corners with the wet cornstarch mixture. Fold the dry bottom corner up and over the filling, making a tight tube. Fold the side corners in, pressing to stick against the folded roll, then roll toward the top corner to complete. Repeat to make remaining egg rolls.
Step 5
Working in batches, carefully fry egg rolls in the preheated fryer until golden brown, 2 to 4 minutes. Drain on paper towels.
Tips
You can substitute?shredded chicken or pork for the shrimp if desired.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 10 | |
Calories 1267 | |
% Daily Value * | |
Total Fat110g | 140% |
Saturated Fat10g | 52% |
Cholesterol48mg | 16% |
Sodium1050mg | 46% |
Total Carbohydrate57g | 21% |
Dietary Fiber7g | 23% |
Total Sugars3g | |
Protein17g | |
Vitamin C35mg | 173% |
Calcium123mg | 9% |
Iron3mg | 17% |
Potassium512mg | 11% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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