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    You are in: Home / Recipes / Shrimp Egg Rolls Recipe
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    Shrimp Egg Rolls

    Shrimp Egg Rolls. Photo by Princez76

    1/7 Photos of Shrimp Egg Rolls

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    25 mins

    10 mins

    love4culinary's Note:

    These are my shrimp egg rolls. They might not be the most traditional egg roll, but this is the way I enjoy making them. Recipe can be doubled easily. They can be made with other meats, or without meat at all!

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    Serves: 6


    egg rolls

    Units: US | Metric


    1. 1
      First heat your 2 Tablespoons of oil in either a wok or is a deeper skillet, and stir fry your shrimp, cabbage, carrots, water chestnuts, and celery for 3-4 minutes.
    2. 2
      Then put into the pan the following: bean sprouts, scallions, salt, soy sauce, and sugar, and stir thoroughly.
    3. 3
      Add this shrimp mixture to each egg roll wrapper (about 3-4 tablespoons of mixture in each wrapper).
    4. 4
      You will want to make a bunched line with the mixture closer to one side of the wrapper, making sure that you are placing it lengthwise down the longer side of the wrapper.
    5. 5
      Brush edges with egg.
    6. 6
      Fold the shorter side of the wrapper in (the side that runs lengthwise next to the mixture) completely over the mixture, and then fold over both sides of the wrapper that run the other direction.
    7. 7
      Then you will want to go to the end with the mixture and start folding (rolling) it tightly to make a cylinder.
    8. 8
      Make sure that when you come to the end of the last edge, that it is sealed tightly.
    9. 9
      Cover rolls with a damp towel while you finish rolling all of them.
    10. 10
      Heat oil in your deep pan to 375.
    11. 11
      I usually use about 1 inch of oil in my pan.
    12. 12
      Fry egg rolls, a few at a time, until skins are crisp and golden brown, turning them as they brown.
    13. 13
      Drain egg rolls on paper towels to get rid of excess oil and serve them at once for best results.
    14. 14
    15. 15
      (if my instructions are terrible, please try to send me an ISO in the message boards so that I may better assist you! I tried my best to explain my procedure!).

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    Ratings & Reviews:

    • on October 24, 2010


      I am going to make these again at some point. I think next time, I will marinate the shrimp in the sauce ingredients, perhaps add a little garlic and some ginger, as mentioned in another review. I made these as is, except for the celery, I used jicama instead, which added a lovely crunch. I was a bit disappointed that there wasn't a strong shrimp flavor, hence my idea to marinate the shrimp next time. I also got closer to 14 egg rolls, I froze all but the 6 I made for dinner. Thanks for a good recipe, love4culinary.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 21, 2009


      I just made these onight!! WOW! What a treat...I did just a few things different, I used Leeks (only the white parts), and green onion, instead of the scallions, only because that is what I had on hand. I did not have any cabbage so I used more bean sprouts. Also, I added more soy sauce, and added red chili paste to give it a KICK!! These were awesome! My Husband and my kids LOVED them!! Also, I will have to say that I was quite proud of my self ~Boasting~ This was my first time making eggrolls, and I did'nt mess up any of the wrappers "YEAH ME!!" Thank you for the great recipe!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 12, 2009


      This made 6 lg. egg rolls for me. I loved the crunch from the water chestnuts and cabbage. I left out the celery though and used extra cabbage instead, and used pork instead of the shrimp. I made up some Linda's Thai Sweet Chili Sauce for Dipping (Egg Rolls, Sushi) to dip the egg rolls in and the sauce really made the egg rolls shine for all of us! We loved them and will have them often accompanied with the delicious dipping sauce! Thanks

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (12)


    Nutritional Facts for Shrimp Egg Rolls

    Serving Size: 1 (218 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 240.8
    Calories from Fat 59
    Total Fat 6.6 g
    Saturated Fat 1.1 g
    Cholesterol 148.5 mg
    Sodium 1004.9 mg
    Total Carbohydrate 26.6 g
    Dietary Fiber 2.6 g
    Sugars 3.1 g
    Protein 17.8 g

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