Shrimp Egg Rolls
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!
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!
- 2 tablespoons vegetable oil
- 1 1/4 teaspoons salt
- 2 carrots shredded
- oil for deep frying
- 1 tablespoon rice wine
- 1 cup bean sprouts
- 8 strips
- 2 stalks celery minced
- 12 ounces shrimp cooked and minced
- 4 scallions chopped fine
- 2 cups chinese cabbage finely shredded
- 1 -2 tablespoon soy sauce to taste
- 2 teaspoons oyster sauce (optional)
- 3/4 teaspoon sugar (optional)
- 6 egg roll wraps
- 1 can use water but it doesnt always work!!!)
- Carbohydrate 13.8298766748261 g
- Cholesterol 87.4588433274483 mg
- Fat 18.1847512786157 g
- Fiber 1.70027248922664 g
- Protein 14.1521384958637 g
- Saturated Fat 1.33504805840047 g
- Serving Size 1 1 egg rolls, 6 serving(s) (178g)
- Sodium 208.612883395157 mg
- Sugar 12.1296041855995 g
- Trans Fat 1.06343368036753 g
- Calories 276 calories
Step-by-step
- First heat your 2 Tablespoons of oil in either a wok or a deeper skillet, and stir fry your shrimp, cabbage, carrots, water chestnuts, and celery for 3-4 minutes.
- Then put into the pan the following: bean sprouts, scallions, salt, soy sauce, and sugar, and stir thoroughly.
- Add this shrimp mixture to each egg roll wrapper (about 3-4 tablespoons of mixture in each wrapper).
- 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.
- Brush edges with egg.
- 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.
- Then you will want to go to the end with the mixture and start folding (rolling) it tightly to make a cylinder.
- Make sure that when you come to the end of the last edge, that it is sealed tightly.
- Cover rolls with a damp towel while you finish rolling all of them.
- Heat oil in your deep pan to 375. I usually use about 1 inch of oil in my pan.
- Fry egg rolls, a few at a time, until skins are crisp and golden brown, turning them as they brown.
- Drain egg rolls on paper towels to get rid of excess oil and serve them at once for best results.
- ENJOY! (if my instructions are terrible, please try to send me a message so that I may better assist you! I tried my best to explain my procedure!).
My Favorite Shrimp Egg Rolls: A Busy Mom's Quick and Easy Recipe
As a busy mom, juggling work, kids, and everything in between, finding time to cook delicious and satisfying meals can feel like a Herculean task. But I’ve learned that even amidst the chaos, a little culinary creativity can go a long way. These shrimp egg rolls are my go-to recipe for those nights when I want something tasty and relatively quick, without sacrificing flavor. They’re far from traditional, but they’re perfect for a weeknight dinner or a fun weekend appetizer. The best part? The recipe is easily doubled, so you can make a big batch and have leftovers for lunch the next day – a true lifesaver for a busy schedule!
What makes these egg rolls so special? It’s the combination of juicy shrimp, crisp vegetables, and a subtly sweet and savory sauce. I love the crunch of the fresh vegetables against the tender shrimp. The aroma alone is enough to make your mouth water. I sometimes use whatever vegetables are on hand, getting creative with what’s in season or what needs to be used up in the fridge. The flexibility of the recipe makes it perfect for a spontaneous cooking session. Don't feel restricted by my exact ingredients; feel free to experiment and personalize it to your taste. Add some mushrooms, bell peppers, or even some leftover cooked chicken—the possibilities are endless!
Beyond the Recipe: Making Mealtime Manageable
Cooking doesn't have to be stressful. For me, it's about finding simple, adaptable recipes that fit into my busy life. I often prep ingredients in advance – chopping vegetables on the weekend and storing them in containers, for example, really helps speed things up during the week. This way I can whip up a delicious meal even on the busiest of days.
It's also about embracing imperfections. My egg rolls aren't always perfect, sometimes they are a bit misshapen or a little darker than others, but they’re always delicious. The most important thing is to have fun in the kitchen, and not to be too hard on yourself. Remember, even the smallest acts of self-care, like preparing a wholesome meal for your family, matter. So take a deep breath, put on some music, and enjoy the process of creating something delicious!
Tips for Success:
- Prep ahead: Chop your vegetables and prepare the shrimp mixture ahead of time to save time on busy weeknights.
- Don't overfill: Too much filling makes the egg rolls difficult to roll and can cause them to burst during frying.
- Use a thermometer: A deep-fry thermometer ensures your oil reaches the correct temperature for perfectly crispy egg rolls.
- Fry in batches: Overcrowding the pan lowers the oil temperature and results in soggy egg rolls.
- Serve immediately: Enjoy your egg rolls while they're hot and crispy for the best flavor and texture.
These shrimp egg rolls aren't just a meal; they're a small victory in the midst of a busy day. They're a testament to the fact that even with limited time, we can still create something delicious and satisfying. And remember, a little creativity and a willingness to adapt go a long way in the kitchen. So go ahead, try this recipe, and let me know how it turns out! Happy cooking!
