Shrimp Egg Roll Recipe

5 2 1
Shrimp Egg Roll Recipe
Shrimp Egg Roll Recipe photo by Taste of Home
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Shrimp Egg Roll Recipe

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5 2 1
Publisher Photo
These very flavorful egg rolls are a special treat and one of our favorite hot hors d'ouerves. They can be partially fried for re-heating later or cooked until golden brown.
Recommended: 31 Meals in a Bowl
MAKES:
9 servings
TOTAL TIME:
Prep: 35 min. Cook: 5 min./batch
MAKES:
9 servings
TOTAL TIME:
Prep: 35 min. Cook: 5 min./batch

Ingredients

  • 2 celery ribs, finely chopped
  • 2 tablespoons butter
  • 1-1/2 pounds uncooked medium shrimp, peeled, deveined and chopped
  • 4 green onions, chopped
  • 1/2 cup chopped water chestnuts
  • 2 tablespoons creamy peanut butter
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • Dash pepper
  • Dash cayenne pepper
  • 9 egg roll wrappers
  • Oil for deep-fat frying
  • SWEET 'N' SOUR SAUCE:
  • 1 can (12 ounces) apricot cake and pastry filling
  • 1/2 cup sugar
  • 1/2 cup white vinegar
  • 1/4 cup water
  • 1/4 teaspoon salt

Directions

In a large skillet, saute celery in butter until tender. Add shrimp and onions; cook until shrimp turns pink. Stir in the water chestnuts, peanut butter, salt, sugar, pepper and cayenne; heat through.
Place 2 heaping tablespoonfuls of shrimp mixture in the center of one egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat.
In an electric skillet or deep fryer, heat oil to 375°. Fry egg rolls, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels. Combine sauce ingredients; serve with egg rolls. Yield: 9 egg rolls (2 cups sauce).
Originally published as Shrimp Egg Rolls in Reminisce December/January 2010, p50

Nutritional Facts

1 each: 362 calories, 9g fat (2g saturated fat), 101mg cholesterol, 673mg sodium, 53g carbohydrate (24g sugars, 2g fiber), 17g protein.

  • 2 celery ribs, finely chopped
  • 2 tablespoons butter
  • 1-1/2 pounds uncooked medium shrimp, peeled, deveined and chopped
  • 4 green onions, chopped
  • 1/2 cup chopped water chestnuts
  • 2 tablespoons creamy peanut butter
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • Dash pepper
  • Dash cayenne pepper
  • 9 egg roll wrappers
  • Oil for deep-fat frying
  • SWEET 'N' SOUR SAUCE:
  • 1 can (12 ounces) apricot cake and pastry filling
  • 1/2 cup sugar
  • 1/2 cup white vinegar
  • 1/4 cup water
  • 1/4 teaspoon salt
  1. In a large skillet, saute celery in butter until tender. Add shrimp and onions; cook until shrimp turns pink. Stir in the water chestnuts, peanut butter, salt, sugar, pepper and cayenne; heat through.
  2. Place 2 heaping tablespoonfuls of shrimp mixture in the center of one egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat.
  3. In an electric skillet or deep fryer, heat oil to 375°. Fry egg rolls, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels. Combine sauce ingredients; serve with egg rolls. Yield: 9 egg rolls (2 cups sauce).
Originally published as Shrimp Egg Rolls in Reminisce December/January 2010, p50

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MY REVIEW
BusyHappyCooker User ID: 5970785 211445
Reviewed May. 14, 2011

"This is a very good recipe my family loves it. I think that it taste better then the egg rolls that I get at the chinese fast food."

MY REVIEW
bjArlington User ID: 4342694 211444
Reviewed Nov. 5, 2010

"Have not made them yet. But they sound YUMMY, can't wait to try them."

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