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!).
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!
SHRIMP AND LOBSTER EGGROLLS
Make and share this Shrimp and Lobster Eggrolls recipe from Food.com.
Provided by calipublicist
Categories Healthy
Time 35m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- Stir together all ingredients, except rolls, with 1/4 teaspoon each of salt and pepper, then chill, covered, until ready to serve.
- Cut down into tops of rolls to split them, but do not cut all the way through, and fill each with 1 rounded tablespoon seafood.
Nutrition Facts : Calories 115.3, Fat 3.5, SaturatedFat 0.6, Cholesterol 34.2, Sodium 298.3, Carbohydrate 14.4, Fiber 0.5, Sugar 1.7, Protein 6.5
LOBSTER & SHRIMP ROLLS
I used to think lobster rolls were boring until I made them myself. The freshness of the lobster, combined with a good seasoning in the aioli, makes all the difference. Adding shrimp give the sandwich a different element that balances the sweetness of the lobster. The recipe shows how to make the stuffing for the lobster roll. Please refer to my sandwich roll recipe to make the roll: http://www.food.com/recipe/submarine-sandwich-rolls-another-subway-copycat-526689
Provided by Late Night Gourmet
Categories Lobster
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Ensure that lobster and shrimp are completely thawed. Allow to thaw in the refrigerator or by gradually running warm water over the meat while in a sealed plastic bag. Don't use the microwave "defrost" setting, as this will precook part of the meat, resulting in overcooking!
- Bring a large pot of water to a boil. Sprinkle in kosher salt and thyme to season the water.
- While the water is starting to boil, season shrimp with salt and pepper. Coat a non-stick pan with cooking spray, and cook shrimp on medium heat until pink, 3-5 minutes. Cover and place in refrigerator to cool.
- Once water comes to a boil, add lobster tails, and reduce heat to low. The water should fully cover the lobster tails.
- Steam lobster tails for about 10 minutes. The color will change to a bright red. Check the flesh to see if it looks cooked. If the meat looks clear in any part, boil for an additional minute at a time and check again.
- While lobster tails are still hot, carefully cut them in half using kitchen shears. The lobster will continue to cook in the shell, resulting in overcooking, if you don't do this.
- Remove lobster from shell using a fork, Remove any broken pieces of the shell, then cut lobster in small chunks. Remove tails from shrimp and cut into chunks of similar size.
- Blend olive oil mayonnaise, finely chopped dill, and lime juice together, then mix in lobster and shrimp pieces.
- Allow to fully cool in a refrigerator before serving.
Nutrition Facts : Calories 104.2, Fat 1.4, SaturatedFat 0.2, Cholesterol 111.1, Sodium 1002.7, Carbohydrate 2, Protein 19.4
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.
SHRIMP EGG ROLLS
"My friend Yi owns a Chinese restaurant and taught me that Chinese cooking is simple if you have great recipes," says Rose Bialowas from New Port Richey, Florida. She uses shrimp, bean sprouts, cabbage and carrot for these crispy egg rolls served with a homemade sweet-and-sour sauce.
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 1 dozen.
Number Of Ingredients 16
Steps:
- For sweet-sour sauce, combine the cornstarch, sugar, pineapple juice, vinegar, ketchup and soy sauce in a saucepan until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; set aside., In a large skillet, stir-fry the shrimp, bean sprouts, cabbage, onion and carrot in oil until crisp-tender; cool slightly. Stir in pepper and salt. Position egg roll wrappers with a long edge facing you. Spoon 1/4 cup of shrimp mixture on the bottom third of each wrapper. Fold bottom over filling; fold sides over filling toward center. Moisten top edge with water; roll up tightly to seal., In a deep saucepan, electric skillet or deep-fat fryer, heat oil to 375°. Fry egg rolls, a few at a time, for 4-5 minutes or until golden brown, turning often. Drain on paper towels. Serve with sweet-sour sauce.
Nutrition Facts : Calories 176 calories, Fat 2g fat (0 saturated fat), Cholesterol 33mg cholesterol, Sodium 466mg sodium, Carbohydrate 34g carbohydrate (12g sugars, Fiber 1g fiber), Protein 6g protein.
ANGELIC SHRIMP AND LOBSTER
Make and share this Angelic Shrimp and Lobster recipe from Food.com.
Provided by Kim127
Categories Lobster
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a large saute pan over medium heat, melt butter and saute garlic and shallots for 2 minutes.
- Add wine, chicken broth, black pepper, and red pepper flakes and bring to a boil over medium-high heat until the liquid starts to reduce.
- Add shrimp and cook about 5 minutes until opaque.
- Add lobster just to heat through.
- Reduce heat to simmer, add cream and turn off heat after 1-2 minutes.
- Meanwhile, cook pasta according to package directions.
- Drain.
- Remove seafood from sauce and set aside.
- Toss pasta with sauce.
- Place seafood on top of pasta, sprinkle with parsley and serve.
More about "shrimp and lobster eggrolls food"
SEAFOOD ROLLS (LOBSTER AND SHRIMP) - A COZY KITCHEN
From acozykitchen.com
5/5 (10)Total Time 30 minsCategory DinnerCalories 228 per serving
- Pour water into a large pot to a depth of 2-inches. Salt it generously and bring to a rolling boil. Add the lobster tail and cook for about 7 to 8 minutes, until the lobster tail is bright red. In the last 2 minutes of cooking, add the shrimp and cook until opaque. Remove the lobster and shrimp from the water and allow to cool. Then carefully remove the lobster meat from the tail by cutting alongside the shell at the bottom of the tail.
- In a large skillet over medium heat, melt the butter. Remove from heat and stir in the parsley, chives, and tarragon. Then add the lemon juice and celery salt and season to taste with salt and pepper. Pour the herb butter over the lobster and shrimp and toss to coat.
HOW TO MAKE CRAB, SHRIMP, AND LOBSTER ROLLS | BON APPéTIT
From bonappetit.com
Estimated Reading Time 1 min
SHRIMP EGG ROLLS - DAMN DELICIOUS
From damndelicious.net
4.9/5 (26)Total Time 30 minsEstimated Reading Time 2 mins
EASY SHRIMP EGG ROLLS + {VIDEO} - STAY SNATCHED
From staysnatched.com
13 EASY SHRIMP AND LOBSTER RECIPES TO TRY TONIGHT
From insanelygoodrecipes.com
LOBSTER AND SHRIMP ROLLS RECIPE - THE WASHINGTON POST
From washingtonpost.com
SEAFOOD EGG ROLLS - THE SIX FIGURE DISH
From thesixfiguredish.com
Total Time 30 minsCalories 77 per serving
- First, begin by pat-drying your shrimp with a paper towel, roughly chopping and seasoning with lime juice from half of a lime, salt, ground black pepper and granulated garlic. Set aside for later.
SHRIMP AND CRAB EGGROLLS | EGGROLLS, LOBSTER RECIPES, EGG ROLL RECIPES
From pinterest.com
SHRIMP & LOBSTER EGG ROLLS - INSTACART
From instacart.ca
CRAB AND LOBSTER SEAFOOD ROLLS | CARNALDISH
From carnaldish.com
LOBSTER EGG ROLLS | SHRIMP EGG ROLLS - SEACORESEAFOOD.COM
From seacoreseafood.com
NOT YOUR REGGULAR EGG ROLLS RECIPE | COOKING CHANNEL
From cookingchanneltv.com
HOW TO MAKE: SHRIMP AND LOBSTER EGG ROLLS - YOUTUBE
From youtube.com
RED LOBSTER'S POPULAR ULTIMATE ENDLESS SHRIMP IS NOW …
From thedailymeal.com
RED LOBSTER® ANNOUNCES ICONIC FIRST: ULTIMATE ENDLESS …
From redlobster.ca
RED LOBSTER® ANNOUNCES ICONIC FIRST: ULTIMATE ENDLESS SHRIMP℠ IS …
From prnewswire.com
CHICKEN SHRIMP & LOBSTER SPRING ROLLS — JYC FOODS
From jycfoodsinc.com
RED LOBSTER MAKES ULTIMATE ENDLESS SHRIMP AVAILABLE ALL …
From pennlive.com
RED LOBSTER’S BEST DEAL IS HERE TO STAY, FOREVER - THE TAKEOUT
From thetakeout.com
LOBSTER SHIRMP AND GRITS | BIG FOOD BUCKET LIST - FOOD NETWORK …
From foodnetwork.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love