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Nutritional Info
  • Servings Per Recipe: 28
  • Amount Per Serving
  • Calories: 104.5
  • Total Fat: 1.6 g
  • Cholesterol: 21.4 mg
  • Sodium: 232.6 mg
  • Total Carbs: 17.5 g
  • Dietary Fiber: 1.0 g
  • Protein: 5.2 g

View full nutritional breakdown of Egg Rolls-Shrimp calories by ingredient
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Egg Rolls-Shrimp

Submitted by: SKINNYSOMEDAY1

Introduction

Serve hot with several choices for dipping: soy sauce, Chinese hot mustard, sweet and sour sauce. Serve hot with several choices for dipping: soy sauce, Chinese hot mustard, sweet and sour sauce.
Number of Servings: 28

Ingredients

    3 tablespoons wok oil, or vegetable oil
    1 1/2 cups shredded carrots
    1 1/2 cups finely chopped celery
    5 cups finely shredded cabbage
    3/4 cup finely chopped scallions
    Two (8-oz cans) waterchestnuts, rinsed, drained and chopped
    12 ounces bean sprouts, rinsed and drained
    3 garlic cloves, minced
    One 3-inch piece fresh ginger, peeled and grated
    3/4 teaspoon sugar
    3 cups diced cooked shrimp
    About 28 (6-inch square) wonton wrappers

Directions

Heat in a large skillet or wok over high heat:
3 tablespoons oil

Add and stir-fry until slightly wilted, 2 to 3 minutes:
carrots, celery, cabbage and scallions

Add and stir-fry for 2 minutes:
waterchestnuts, bean sprouts, garlic, ginger and sugar.
Remove from heat and set aside to cool, then stir in:
cooked shrimp

Have ready about 28 wonton wrappers.

Arrange 1 wrapper on a work surface so that one corner is facing you. Spoon about 3 tablespoons of the filling about 1/3 of the way up the wrapper, leaving a 1-inch border on the left and right sides. Fold the bottom point over the filling, then fold the left and right sides so that they overlap slightly. Roll up to enclose the filling, moistening the last point with a little water to seal. Place on a tray, and repeat with the remaining wrappers and filling. Egg rolls can be wrapped in plastic wrap and refrigerated overnight or frozen for up to 1 month; thaw overnight in the refrigerator before proceeding.

To Fry: Heat oil to 375 degrees
4 inches vegetable oil or peanut oil
Fry the egg rolls in batches, turning once, until golden, 2 to 3 minutes. Remove and place on paper towels.

To Bake: Heat oven to 400 degrees
Place egg rolls on a greased pan. Brush with egg wash or some heavy cream. Bake until golden brown, 20 to 25 minutes.




Number of Servings: 28

Recipe submitted by SparkPeople user SKINNYSOMEDAY1.






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