Egg Rolls-Shrimp
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 28
Ingredients
3 tablespoons wok oil, or vegetable oil1 1/2 cups shredded carrots1 1/2 cups finely chopped celery5 cups finely shredded cabbage3/4 cup finely chopped scallionsTwo (8-oz cans) waterchestnuts, rinsed, drained and chopped12 ounces bean sprouts, rinsed and drained3 garlic cloves, mincedOne 3-inch piece fresh ginger, peeled and grated3/4 teaspoon sugar3 cups diced cooked shrimpAbout 28 (6-inch square) wonton wrappers
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.
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.
Nutritional Info 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
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