Shrimp Egg Rolls

Serves: 8Hands-on: 40 minutesTotal: 40 minutesDifficulty: Medium

Serves: 8

Ingredients

  • 1 Tbsp. peanut oil
  • 1 clove garlic, minced
  • ¾ lb. large shrimp, shelled and deveined
  • ¼ cup sliced scallions
  • ¼ cup finely chopped celery
  • ¼ cup finely chopped carrots
  • ½ cup finely chopped mushrooms
  • 1 large egg, beaten
  • 2 Tbsp. soy sauce
  • ½ tsp. five spice powder
  • 8 egg roll wrappers
  • 3 cups vegetable oil

Directions

  • Heat the peanut oil in a large skillet over medium heat. Add the garlic and sauté until softened. Add the shrimp and cook 3 minutes on both sides until just pink. Remove with slotted spoon to paper towels to drain.
  • Add the scallions, celery, carrots, egg, and mushrooms to the skillet and sauté 3 minutes. Stir in soy sauce and five spice powder and remove from heat.
  • Dice the cooked shrimp. Stir completely into filling. Remove filing to a bowl.
  • Place an egg roll wrapper on a work surface. Spoon ⅓ cup of filling diagonally across and just below the center of the wrapper. Fold the bottom point over the filling. Fold in the side corners and roll to form a cylinder. Press corners to seal firmly. Moisten with water if necessary. Place, seam side down, on an oiled platter. Repeat with remaining wrappers and filling.
  • In a 5-quart saucepan or a deep fryer, heat oil to 370°F. Fry egg rolls, a few at a time, until golden brown on both sides. Remove with slotted spoon and drain on paper towels.

Recipe Information

Serves: 8

Ingredients

  • 1 Tbsp. peanut oil
  • 1 clove garlic, minced
  • ¾ lb. large shrimp, shelled and deveined
  • ¼ cup sliced scallions
  • ¼ cup finely chopped celery
  • ¼ cup finely chopped carrots
  • ½ cup finely chopped mushrooms
  • 1 large egg, beaten
  • 2 Tbsp. soy sauce
  • ½ tsp. five spice powder
  • 8 egg roll wrappers
  • 3 cups vegetable oil

Directions

  • Heat the peanut oil in a large skillet over medium heat. Add the garlic and sauté until softened. Add the shrimp and cook 3 minutes on both sides until just pink. Remove with slotted spoon to paper towels to drain.
  • Add the scallions, celery, carrots, egg, and mushrooms to the skillet and sauté 3 minutes. Stir in soy sauce and five spice powder and remove from heat.
  • Dice the cooked shrimp. Stir completely into filling. Remove filing to a bowl.
  • Place an egg roll wrapper on a work surface. Spoon ⅓ cup of filling diagonally across and just below the center of the wrapper. Fold the bottom point over the filling. Fold in the side corners and roll to form a cylinder. Press corners to seal firmly. Moisten with water if necessary. Place, seam side down, on an oiled platter. Repeat with remaining wrappers and filling.
  • In a 5-quart saucepan or a deep fryer, heat oil to 370°F. Fry egg rolls, a few at a time, until golden brown on both sides. Remove with slotted spoon and drain on paper towels.

Nutrition Information

Nutrition Information
Amount per serving
Calories250
Total Fat13g
Saturated Fat0.5g
Cholesterol95mg
Sodium730mg
Total Carbohydrate20g
Dietary Fiber1g
Sugars0g
Protein12g