Print This Main Dishes In a large skillet, saute scallops, shrimp and 1/2 teaspoon garlic in 1 tablespoon oil for 2 minutes or until seafood is opaque. 1 egg Your family and…, Restaurant-style Chinese shrimp egg roll recipe. Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Add the rest of the ingredients and mix well. Tuck the corner under the mixture and fold the side corners over the egg roll and wrap tightly. Be sure the egg is mixed in well. Place 3 tablespoons of the egg roll mixture in the middle of an egg roll wrapper. Shred the cabbage and carrots in a food processor and place in a large bowl. Need to make again! 20 grams fat I use canned shrimp in my egg roll recipe because it’s easier and faster than peeling raw shrimp. This is my favorite shrimp egg roll recipe and it’s very close to what you order from a Chinese restaurant. https://www.justapinch.com/.../new-orleans-stuffed-crab-eggroll.html Drain the water off the shrimp and add it to the cabbage and carrots. 1 pkg egg roll wrapper When I do make them, I make a couple of dozen and leave them on the stove for everyone to snack on all day. Carefully wrap the egg roll, being careful to keep it … Drain the water off the … Serves: 6-8 A basic shrimp egg roll has shrimp of course and the traditional ingredients like cabbage, carrots and soy sauce. Ingredients Stir in parsley, cilantro, cumin, paprika, salt, pepper, cayenne and turmeric. Best Ever Chinese Shrimp Egg Rolls ( 1 voted ) Top with another strip; brush with butter. Heat the oil to 350 degrees and carefully put the egg rolls in the pan. 1 tbsp oyster sauce 1 cup shredded carrots, raw If you’re looking for a healthy shrimp egg roll you can bake them in the oven or even air fry them. Shred the cabbage and carrots in a food processor and place in a large bowl. 200 calories Your family and friends will love you if you make these for them. Asian Instructions ), Scallops, shrimp, spicy seasonings and phyllo dough combine to make these unique egg rolls. 1/2 tsp ginger Once you get the hang of it, you can roll one in no time. Be sure the egg is mixed in well. document.getElementById("comment").setAttribute( "id", "aa4c1580c06c0e9426609a061b10ed3b" );document.getElementById("h1875736c9").setAttribute( "id", "comment" ); Save my name, email, and website in this browser for the next time I comment. Your family and… 1 cup shredded carrots, raw 1 tsp sesame oil If you really want a crispy golden brown egg roll without the wrapper being doughy on the inside, let the cabbage sit in the refrigerator for a few days after shredding. When I make shrimp egg rolls I either use canned shrimp or fresh shrimp that I cut into very small pieces. I shred fresh cabbage in the food processor and buy the carrots pre-shredded from the grocery store. yumtothetum shrimp egg rolls I use my food processor and the cabbage is shredded in no time. The only step in prep that takes a little time is shredding the cabbage. For Egg Rolls: Lay out the egg roll wrapper. This is my favorite shrimp egg roll recipe and it’s very close to what you order from a Chinese restaurant. 2 cans shrimp drained 2 cans shrimp drained Now the fun part is rolling the egg rolls. Add ginger and garlic; cook until fragrant, about 1 … Cut the phyllo dough into 14x4-1/2-in. 1 pkg egg roll wrapper 1 egg See my video for how to roll an egg roll. Stir in seafood mixture and bread crumbs. Cover with a damp towel until ready to use. Fry on each side until golden brown and drain on paper towels. Place a dab of water on each corner of the egg roll wrapper and start rolling the egg roll by taking the corner that's closest to you and folding over the mixture. @2019 - All Right Reserved. 20 Minutes 8 cups shredded cabbage, raw Put enough oil in a heavy skillet that's deep enough to fry the egg rolls. Lightly brush one strip with butter. 58 Salsas, Guac & Dips For Your Cinco de Mayo Party, Christmas Tree Delivery Is a Thing and We’re So on Board, Do Not Sell My Personal Information – CA Residents, 1/4 pound uncooked medium shrimp, peeled and deveined, 1 large tomato, peeled, seeded and chopped, 12 sheets phyllo dough, (14 inches x 9 inches). In the same skillet, combine the tomato, onion and remaining garlic and oil; simmer for 5 minutes. Shred the cabbage and carrots in a food processor and place in a large bowl. strips. Cooking Time: 20 Minutes Drain the water off the shrimp and add it to the cabbage and carrots. Nutrition facts: 2 1/2 tbsp onion. Stir in shrimp, soy sauce, … Restaurant-style Chinese Shrimp Egg Roll Recipe These homemade egg rolls really aren’t hard to make. Taste of Home is America's #1 cooking magazine. 1 tsp garlic powder Place a dab of water on each corner of the egg roll wrapper and start rolling the egg roll by taking the corner that's closest to you and folding over the mixture. Heat sesame oil in a skillet over medium heat. This will allow the cabbage to lose some of its water before making the egg roll. Yum To The Tum Easy Cooking Recipes, This is my favorite shrimp egg roll recipe and it’s very close to what you order from a Chinese restaurant. Making shrimp egg rolls really is an easy process. 1/4 cup soy sauce If you cut your shrimp into tiny pieces or use canned shrimp in your egg roll recipe, you’ll get shrimp throughout the egg roll instead of one big shrimp in every other egg roll. 1 tbsp oyster sauce Simmer, uncovered, until liquid is evaporated, about 5 minutes. Full recipe at yumtothetum.com. Tuck the corner under the mixture and fold the side corners over the egg roll and wrap tightly. They came out very crispy and almost as good as frying. 2 1/2 tbsp onion. Assemble them in the morning, refrigerate, then bake as guests arrive. 1 tsp garlic powder Shrimp egg rolls are healthy before you start frying them in the oven. Heat the oil to 350 degrees and carefully put the egg rolls in the pan. You then combine all of the ingredients and mix well. —Lori Coeling, Hudsonville, Michigan, Southwestern Seafood Egg Rolls Recipe photo by Taste of Home. I like frying them in my cast iron skillet to get them nice and crunchy.
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