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!
Provided by love4culinary
Categories Onions
Time 35m
Yield 6 egg rolls, 6 serving(s)
Number Of Ingredients 16
Steps:
- 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.
- 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 an ISO in the message boards so that I may better assist you! I tried my best to explain my procedure!).
AWESOME EGG ROLLS
They are a little time consuming, but they're definitely worth the effort. You can substitute shredded chicken or pork in this recipe. Serve with hot mustard.
Provided by ROUVER
Categories Appetizers and Snacks Wraps and Rolls Egg Roll Recipes
Time 45m
Yield 8
Number Of Ingredients 13
Steps:
- In a large bowl, mix together cabbage, carrots, sprouts, celery, and onion. Stir in shrimp, soy sauce, garlic powder, and black pepper.
- Pour beaten egg into a skillet placed over medium heat; cook flat and thin, flipping once, until done. Remove from skillet, cool, and chop finely. Stir egg into cabbage mixture. Sprinkle top with cornstarch, mix, and allow to sit 10 minutes.
- Mix 1 tablespoon cornstarch with 2 tablespoons cold water. Set aside.
- Place 2 or 3 tablespoons of the shrimp mixture into the center of an egg roll skin. Dip a spoon into the water and cornstarch mixture, and moisten all corners but the bottom corner. Fold the egg roll skin from the bottom over the mixture, making a tight tube of the shrimp mixture. Fold corners in from the sides, and press to stick against folded roll. Then roll the rest of the way. Repeat with remaining egg roll wrappers.
- Pour vegetable oil into a deep frying pan to a depth of 3 or 4 inches, and heat oil to 350 degrees F (175 degrees C). Carefully place egg rolls into hot oil, and fry until golden brown. Remove to paper towels.
Nutrition Facts : Calories 207.8 calories, Carbohydrate 17.7 g, Cholesterol 49.3 mg, Fat 12.3 g, Fiber 2.2 g, Protein 7.2 g, SaturatedFat 1.7 g, Sodium 395.9 mg, Sugar 2.6 g
SHRIMP EGG ROLL
These very flavorful egg rolls are a special treat and one of our favorite hot hors d'ouerves. They can be partially fried for re-heating later or cooked until golden brown.
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 9 egg rolls (2 cups sauce).
Number Of Ingredients 18
Steps:
- In a large skillet, saute celery in butter until tender. Add shrimp and onions; cook until shrimp turns pink. Stir in the water chestnuts, peanut butter, salt, sugar, pepper and cayenne; heat through., Place 2 heaping tablespoonfuls of shrimp mixture in the center of one egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat., In an electric skillet or deep fryer, heat oil to 375°. Fry egg rolls, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels. Combine sauce ingredients; serve with egg rolls.
Nutrition Facts : Calories 362 calories, Fat 9g fat (2g saturated fat), Cholesterol 101mg cholesterol, Sodium 673mg sodium, Carbohydrate 53g carbohydrate (24g sugars, Fiber 2g fiber), Protein 17g protein.
SHRIMP EGG ROLLS
Tasty shrimp egg rolls with cabbage, bean sprouts, and yummy garlic! The special sauce is amazing!
Provided by ydipoo
Categories Appetizers and Snacks Wraps and Rolls Egg Roll Recipes
Time 50m
Yield 6
Number Of Ingredients 13
Steps:
- Heat sesame oil in a skillet over medium heat. Add ginger and garlic; cook until fragrant, about 1 minute. Stir in cabbage, bean sprouts, and oyster sauce; saute until veggies start to turn translucent, about 5 minutes. Add shrimp and soy sauce, stir, and remove from heat. Set aside until filling is cool enough to handle.
- Heat 2 inches oil in a deep skillet to 350 degrees F (175 degrees C).
- While oil is heating, place an egg roll wrapper on a dry work surface. Spoon about 1 tablespoon of filling onto the center of the wrapper. Pull the bottom left corner over the filling and fold the two sides in, moistening edges with water as you go; roll tightly to seal. Repeat to make a few more egg rolls, wiping the work surface between each roll.
- Place several egg rolls in the hot oil and fry until wrappers are golden brown, 5 to 7 minutes. Transfer to a paper towel-lined plate to drain while you make and cook remaining egg rolls.
- Combine duck sauce, oyster sauce, and soy sauce; stir until well combined. Serve sauce with egg rolls.
Nutrition Facts : Calories 256.1 calories, Carbohydrate 32.3 g, Cholesterol 75.2 mg, Fat 9.3 g, Fiber 2.1 g, Protein 11.4 g, SaturatedFat 1.3 g, Sodium 714.5 mg, Sugar 19.8 g
SHRIMP EGG ROLLS
Cooked chicken or pork can substituted for the shrimp in this home-cooked version of a favorite take-out food. Thaw frozen egg roll skins at room temperature.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 1h15m
Yield 8
Number Of Ingredients 13
Steps:
- In small bowl, combine cornstarch, five spice powder and soy sauce; blend well. Set aside.
- In large skillet or wok, heat 1 tablespoon oil over medium-high hea until hot. Add coleslaw mix, bean sprouts, onions and gingerroot; cook and stir 3 to 4 minutes or until tender. Add shrimp and cornstarch mixture; cook and stir 1 to 2 minutes or until mixture is thoroughly coated. Remove from skillet; cool to room temperature.
- In deep fryer or 4-quart Dutch oven, heat oil (3 to 4 inches) to 350°F.
- Meanwhile, place 1 egg roll skin on work surface with 1 corner facing you. (Cover remaining skins with damp paper towel to prevent drying out.) Place 1/4 cup coleslaw mixture slightly below center of egg roll skin. Fold corner of egg roll skin closest to filling over filling, tucking point under. Fold in and overlap right and left corners. Brush remaining corner with egg; gently roll egg roll toward remaining corner and press to seal. (Cover filled egg roll with damp paper towel to prevent drying out.) Repeat with remaining egg roll skins and coleslaw mixture.
- Fry egg rolls, a few at a time, in oil 4 to 6 minutes. turning once, until golden brown. Drain on paper towels. Serve with Sweet-and-Sour Sauce.
Nutrition Facts : Calories 220, Carbohydrate 22 g, Cholesterol 60 mg, Fat 2, Fiber 2 g, Protein 8 g, SaturatedFat 2 g, ServingSize 1 Egg Roll, Sodium 220 mg, Sugar 2 g, TransFat 0 g
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.
Provided by birdie 3 andrea
Categories Asian
Time 20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Cook shrimp and ginger in a lightly greased pan over medium heat for about 2 minutes.
- Add cabbage, bean sprouts, carrot, green onions and cook till no longer firm, especially making sure that the carrot is soft.
- Add oyster sauce.
- Remove from heat.
- Add oil to wok.
- Preheat wok to 350°F.
- Add desired amount of filling into each egg roll wrapper. Follow directions on package for the folding technique.
- Mix together cornstarch and water to make a paste and use to seal the egg rolls.
- Deep fry 2-3 minutes, turning until golden and crisp.
- Let drain on paper towels.
TAKEOUT-STYLE SHRIMP & PORK EGG ROLLS RECIPE BY TASTY
Here's what you need: glass noodle, hot water, shredded cabbage, shredded carrots, chopped scallions, onion powder, garlic powder, salt, black pepper, soy sauce, sesame oil, raw shrimp, ground pork, wheat egg roll wrappers, water, vegetable oil
Provided by Claire Nolan
Categories Appetizers
Yield 15 servings
Number Of Ingredients 16
Steps:
- Place the glass noodles in a large bowl and add enough hot water to cover. Let sit for 10 minutes, until softened. Drain the noodles and chop into ½-inch (1-cm) pieces.
- In a large bowl, mix together the chopped glass noodles, cabbage, carrots, scallions, onion powder, garlic powder, salt, pepper, soy sauce, and sesame oil. Toss until well combined.
- Then, fold in the chopped shrimp and ground pork until just incorporated.
- Place a spring roll wrapper on a clean work surface and add 3 tablespoons of filling to the center. Fold the bottom of the wrapper over the filling, then fold in the sides and roll. Lightly wet the exposed with your fingertip and continue rolling to seal the egg roll. Repeat with the remaining wrappers and filling.
- Fill a deep skillet with ½ inch (1 cm) of vegetable oil and heat over medium-high heat until the oil reaches 325˚F (160˚C). Fry the egg rolls in batches of 1-2 at a time for 2½- 3 minutes on each side, until crispy and golden brown. Remove from oil and drain on a wire rack or plate lined with paper towels to absorb any extra oil.
- Enjoy!
Nutrition Facts : Calories 165 calories, Carbohydrate 18 grams, Fat 6 grams, Fiber 1 gram, Protein 9 grams, Sugar 1 gram
SPICED CHICKEN AND SHRIMP "EGG" ROLLS
This is a great appetizer and is my take on the Classic American Egg Roll. My version is a large double wrapped spring roll that has an egg "crepe" inside. It is really filling and tasty. I love using chicken spiced with Chinese five-spice powder to give it a richer flavour. Together with crunchy vegetables this is more-ish indulgent appetizer. For larger crowds get ahead by making them in advance and place on a floured tray covered in cling film and fry fresh before serving. Or for home freezing, you can lose the egg crepe and fry from frozen.
Provided by Food Network
Categories appetizer
Time 55m
Yield 2 servings
Number Of Ingredients 26
Steps:
- For the filling: Heat a wok over high heat. Add the oil, give it a swirl, and then add the ginger and garlic and toss for a few seconds. Then add the chicken strips and stir-fry for 2 to 3 minutes. Add the Chinese five-spice powder and toss well. Stir in the shrimp and cook for 1 minute, and then pour in the Shaosing rice wine and cook until absorbed. Stir in the soy sauce, slurry and sriracha and toss well. Transfer to a plate to cool.
- For the egg crepe: Crack one of the eggs into a bowl and lightly beat with a fork or chopstick. Sprinkle in the salt and pepper. Heat a small pan or wok over medium heat and add 1 tablespoon of the oil. Add the beaten egg mixture and swirl around to make a thin egg "crepe". Gently cook for 1 minute, then flip and cook until lightly browned. Remove from the wok and set aside. Repeat with the remaining egg and oil.
- For the vegetables: Mix together the mushrooms, onions, beansprouts, carrots and red peppers in a large bowl. Reheat a wok and add some peanut oil. Add the vegetables and oyster sauce, toss well, and cook for less than 1 minute. Remove, drain and set aside.
- For frying and assembly: Heat the oil in a deep pot or wok over medium-high heat until hot. Lay 2 pieces of the spring roll wrapper out onto a flat surface in a diamond shape. Place one egg crepe right in the middle. Spoon 2 tablespoons of the filling into the center and top with the stir-fried vegetables. Brush over the wrapper edges with the beaten egg using a pastry brush; this helps stop the spring rolls from bursting open while frying. Fold each of the opposite corners in over the filling and roll the wrapper into a cigar shape. Repeat with the remaining wrappers and fillings.
- Deep-fry the spring rolls until golden brown, 3 to 5 minutes. Drain on paper towels, garnish with scallion curls and serve with sweet chili sauce.
CHICKEN-AND-SHRIMP EGG ROLLS
This recipe for chicken and shrimp egg rolls is courtesy of Michael Schulson.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Yield Makes 12 egg rolls
Number Of Ingredients 16
Steps:
- Fill a large pot with chicken stock, scallions, ginger, garlic, and salt. Bring to a boil over high heat. Turn off heat and add chicken. Let stand 8 minutes. Remove chicken; let cool. Cut chicken into 1/2-by-1/2-by-1-inch pieces; set aside.
- Return liquid to a boil. Turn off heat and add shrimp. Let stand 5 minutes. Remove shrimp, let cool. Cut shrimp in half lengthwise; set aside.
- In a large bowl, toss together cabbage and salt. Place in a colander and let drain 20 minutes.
- In another large bowl, mix together cilantro stems, chile, apple, chicken, and shrimp. Add cabbage, and toss until well combined.
- Place 1 wrapper on a lightly floured work surface. Using a rolling pin, roll out to 1/8 inch thick. Rotate wrapper so that 1 of the points is closest to the edge of your work surface. Place about 2 tablespoons filling in the center of the wrapper making sure to include a couple pieces of shrimp in each egg roll. Fold point closest to edge of work surface up and over filling, then fold points on right and left sides over filling, and roll wrapper away from you to form a cylinder.
- Fill a large heavy-bottomed saucepan with oil to a depth of 3 inches. Place over medium-high heat. When oil reaches 375 degrees on a deep-fry thermometer, fry egg rolls, working in batches, until golden brown, about 4 minutes. Serve immediately with dipping sauce.
VEGGIE SHRIMP EGG ROLLS
These wonderful appetizers will be the hit of your next cocktail party. They're versatile in that you can replace the shrimp with cooked crab, lobster or chicken. The tangy, apricot dipping sauce comes together in a pinch.-Carole Resnick, Cleveland, Ohio
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 38 egg rolls.
Number Of Ingredients 18
Steps:
- In a large skillet, saute ginger and garlic in 1 tablespoon oil over medium heat for 1 minute. Add the shrimp, onions, carrot, red pepper, bean sprouts, water and soy sauce; cook and stir for 2-3 minutes or until vegetables are crisp-tender and shrimp turn pink. , Reduce heat to low; cook for 4-5 minutes or until most of the liquid has evaporated. Remove from the heat; let stand for 15 minutes. , Place a tablespoonful of shrimp mixture in the center of a wonton wrapper. (Keep wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. , In a large skillet over medium heat, cook egg rolls, a few at a time, in remaining oil for 5-7 minutes on each side or until golden brown. Drain on paper towels., In a blender, combine the sauce ingredients; cover and process until smooth. Serve with egg rolls.
Nutrition Facts : Calories 108 calories, Fat 3g fat (0 saturated fat), Cholesterol 19mg cholesterol, Sodium 222mg sodium, Carbohydrate 17g carbohydrate (6g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
SHRIMPYLICIOUS EGG ROLLS
Steps:
- Preheat oven to 375 degrees F.
- Put slaw mix in a large microwave-safe bowl with 2 tablespoons of water, cover, and microwave for 2 minutes. Drain any excess water from the bowl. Add all of the other ingredients except the wrappers and optional sauce, mix well, and set aside. For a more intense flavor, allow the mixture to marinate in the refrigerator for 20 minutes.
- Prepare a large baking sheet by spraying it lightly with nonstick spray. Place an egg roll wrapper on a clean, dry surface. Evenly distribute about 1/2 cup of the mixture onto the wrapper, in a row a little below the center. Moisten all four edges by dabbing your fingers in water and going over the edges smoothly. Fold the sides of each wrapper about 3/4 inch towards the middle, to keep the mixture from falling out of the sides. Then, roll the bottom of each wrapper up around the mixture, and continue rolling until you reach the top. Seal the outside edge with another dab of water. Carefully transfer egg roll to the baking sheet.
- Repeat the process with the remaining wrappers and filling, making sure you have a clean, dry surface each time.
- Spray the tops of the egg rolls with nonstick spray. Bake in the oven for 25 to 30 minutes, until golden brown. Allow them to cool slightly. If you like, dip the egg rolls in some sweet and sour sauce!
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SHRIMP EGG ROLLS (AIR FRYER OR BAKED) - SKINNYTASTE
From skinnytaste.com
Ratings 8Calories 137 per servingCategory Appetizer, Dinner, Lunch
- In a large skillet, heat sesame oil over medium-high heat. Add the shrimp and sauté, until shrimp is almost cooked through, 1 to 2 minutes.
- Add ginger, garlic and scallions. Sauté until fragrant, about 30 seconds. Add cabbage and carrots, soy sauce and vinegar.
- Cook on high heat until vegetables are tender crisp, about 2 to 3 minutes. Transfer to a colander to drain and let cool.
- One at a time, place egg roll wrapper on a clean surface, points facing top and bottom like a diamond. Spoon a 1/3 cup mixture onto the bottom third of the wrapper.
SHRIMP EGG ROLL IN A BOWL RECIPE, HEALTHY EGG ROLL BOWL ...
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3/5 (5)Total Time 54 minsCategory Main CourseCalories 71 per serving
- In a large pan, heat olive oil over medium heat. Once hot, add the cabbage, onion, and carrot and cook until softened and translucent, about 7 minutes. Add the garlic, ginger, scallion, shrimp and soy sauce. Cook another 2 minutes and remove from the heat. Season with salt and pepper to taste.
- To assemble the egg rolls, lay one egg roll wrapper out in front of you in a diamond shape. Spoon about one tablespoon into the center of the wrapper. Fold up the bottom corner, tucking it in tightly around the filling, then fold in the sides. With your finger, dab a small amount of water on the top corner of the wrapper and roll the whole thing up to seal. Place egg rolls seam side down on the prepared baking sheet. Spray or lightly brush the egg rolls with olive oil.
SHRIMP EGG ROLLS - AHEAD OF THYME
From aheadofthyme.com
5/5 (2)Total Time 35 minsCategory AppetizersCalories 142 per serving
- Coarsely cut peeled and deveined shrimp into small pieces on a clean chopping board (about 1/4-inch thick).
- Place one egg roll wrapper diagonally (diamond shape) on a dry, clean flat surface. Keep the rest of the wrappers inside the package to prevent them from drying out.
- Add cooking oil into a shallow saucepan and heat over high heat for 4-5 minutes, or until the oil starts shimmering and sizzling. The oil should be about 1/2-inch deep or enough to almost submerge the egg rolls.
- In a small bowl, combine vinegar, fish sauce, sugar, pepper, chili and cilantro. Stir well with a spoon to combine.
HEALTHY BAKED EGG ROLLS RECIPE - HUNGRY-GIRL
From hungry-girl.com
Servings 6Calories 82 per servingCategory Recipes For Sides, Starters & Snacks
- Place coleslaw mix in a large microwave-safe bowl with 2 tbsp. water. Cover and microwave for 3 minutes, or until softened.
- Lay an egg roll wrapper flat on a dry surface. Evenly distribute about 1/6th of the slaw mixture (about 1/3 cup) in a row a little below the center.
BANG BANG SHRIMP EGG ROLLS - DOMESTIC SUPERHERO
From domesticsuperhero.com
5/5 (26)Category Appetizer
- If frying: Pat defrosted shrimp dry. Toss in cornstarch until covered. Heat oil in a shallow skillet, until hot. Carefully cook shrimp in batches until done-do not overcrowd the skillet- then place onto a paper towel lined plate. Cook all.If not frying: run defrosted shrimp under cold water for 5 minutes. Pat dry. Set aside.
- Add all ingredients into a jar/bowl and stir until combined. Cover and place into fridge until ready to use.
- Lay out the egg roll wrapper. Add about 2 TBS of cabbage mix to the center, then 2 TBS shrimp, cheese slice, and some sauce.
SHRIMP EGG ROLL IN A BOWL - SNACKING IN SNEAKERS
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Ratings 2Category Main CourseCuisine American, ChineseTotal Time 35 mins
- Add the onion, cabbage, carrots, and garlic. Cook for 10 minutes, stirring frequently, until the cabbage is softened and the carrots are tender.
- Push the vegetables to the sides of the pan, leaving a bit of space in the middle. Add the sesame oil to this space and let it heat up for a minute, then add the shrimp. Cook for 2 to 4 minutes, stirring occasionally, until shrimp is pink and opaque throughout.
- Add the rice vinegar, soy sauce, garlic chili sauce, green onions, and sesame seeds (if using). Stir to combine and cook another minute. Enjoy!
SHRIMP EGG ROLLS | BLUE JEAN CHEF - MEREDITH LAURENCE
From bluejeanchef.com
Cuisine AsianTotal Time 45 minsCategory Appetizers/SnacksCalories 162 per serving
- Pre-heat a large sauté pan over medium-high heat. Add the oil and cook the cabbage, carrots and bean sprouts until they start to wilt – about 3 minutes. Add the soy sauce, sugar, sesame oil, hoisin sauce and black pepper. Sauté for a few more minutes. Stir in the shrimp and scallions and cook until the vegetables are just tender. Transfer the mixture to a colander in a bowl to cool. Press or squeeze out any excess water from the filling so that you don’t end up with soggy egg rolls.
- To make the egg rolls, place the egg roll wrappers on a flat surface with one of the points facing towards you so they look like diamonds. Dividing the filling evenly between the eight wrappers, spooning the mixture onto the center of the egg roll wrappers. Spread the filling across the center of the wrappers from the left corner to the right corner, but leave 2 inches from each corner empty. Brush the empty sides of the wrapper with a little water. Fold the bottom corner of the wrapper tightly up over the filling, trying to avoid making any air pockets. Fold the left corner in toward the center and then the right corner toward the center. It should now look like an envelope. Tightly roll the egg roll from the bottom to the top open corner. Press to seal the egg roll together, brushing with a little extra water if need be. Repeat this technique with all 8 egg rolls.
- Spray or brush all sides of the egg rolls with vegetable oil. Air-fry four egg rolls at a time for 10 minutes, turning them over halfway through the cooking time.
EASY SHRIMP EGG ROLL IN A BOWL - THE SIMPLE SUPPER
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Reviews 5Servings 4Cuisine AsianCategory Lunch
- Add sesame oil to skillet on medium-high heat. Pat the shrimp dry with a paper towel or kitchen towel. Once oil is hot add the shrimp. Cook for 4-5 minutes stirring frequently until the shrimp have become pink and firm. Remove shrimp to clean bowl and set aside.
- If the skillet looks dry add more oil. Otherwise add the coleslaw mix along with the vinegar, coconut aminos, salt, ginger, and Chinese five spice. Cook stirring frequently until the slaw mixture has all wilted and softened, about 5 minutes.
- Once slaw mixture has softened add the shrimp back to the skillet and toss to combine. Garnish with green onions and sesame seeds.
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- In a large mixing bowl, toss in your cabbage, season with 1 teaspoon Chinese Five Spice, and 2 teaspoons of Salt. Toss well to coat
- Stir in the remaining Seasame Oil, remove the mixture from the heat, and place back into the bowl. Refrigerate mixture for 20 minutes
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