Shrimp Egg Rolls Recipe

3.5 2 3
Shrimp Egg Rolls Recipe
Shrimp Egg Rolls Recipe photo by Taste of Home
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Shrimp Egg Rolls Recipe

Read Reviews
3.5 2 3
Publisher Photo
"My friend Yi owns a Chinese restaurant and taught me that Chinese cooking is simple if you have great recipes," says Rose Bialowas from New Port Richey, Florida. She uses shrimp, bean sprouts, cabbage and carrot for these crispy egg rolls served with a homemade sweet-and-sour sauce.
MAKES:
12 servings
TOTAL TIME:
Prep: 45 min. Cook: 15 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 45 min. Cook: 15 min.

Ingredients

  • 4-1/2 teaspoons cornstarch
  • 1/2 cup sugar
  • 1 cup pineapple juice
  • 1/2 cup white vinegar
  • 2 tablespoons ketchup
  • 1 teaspoon soy sauce
  • 1 can (6 ounces) small shrimp, rinsed and drained or 1 cup cooked small shrimp, peeled and deveined and chopped
  • 1 cup canned bean sprouts, chopped
  • 1 cup shredded cabbage
  • 1 cup chopped onion
  • 1/2 cup grated carrot
  • 1 tablespoon canola oil
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 12 egg roll wrappers
  • Additional oil for deep-fat frying

Directions

For sweet-sour sauce, combine the cornstarch, sugar, pineapple juice, vinegar, ketchup and soy sauce in a saucepan until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; set aside.
In a large skillet, stir-fry the shrimp, bean sprouts, cabbage, onion and carrot in oil until crisp-tender; cool slightly. Stir in pepper and salt. Position egg roll wrappers with a long edge facing you. Spoon 1/4 cup of shrimp mixture on the bottom third of each wrapper. Fold bottom over filling; fold sides over filling toward center. Moisten top edge with water; roll up tightly to seal.
In a deep saucepan, electric skillet or deep-fat fryer, heat oil to 375°. Fry egg rolls, a few at a time, for 4-5 minutes or until golden brown, turning often. Drain on paper towels. Serve with sweet-sour sauce. Yield: 1 dozen.
Originally published as Shrimp Egg Rolls in Quick Cooking September/October 2003, p61

Nutritional Facts

1 each: 176 calories, 2g fat (0 saturated fat), 33mg cholesterol, 466mg sodium, 34g carbohydrate (12g sugars, 1g fiber), 6g protein.

  • 4-1/2 teaspoons cornstarch
  • 1/2 cup sugar
  • 1 cup pineapple juice
  • 1/2 cup white vinegar
  • 2 tablespoons ketchup
  • 1 teaspoon soy sauce
  • 1 can (6 ounces) small shrimp, rinsed and drained or 1 cup cooked small shrimp, peeled and deveined and chopped
  • 1 cup canned bean sprouts, chopped
  • 1 cup shredded cabbage
  • 1 cup chopped onion
  • 1/2 cup grated carrot
  • 1 tablespoon canola oil
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 12 egg roll wrappers
  • Additional oil for deep-fat frying
  1. For sweet-sour sauce, combine the cornstarch, sugar, pineapple juice, vinegar, ketchup and soy sauce in a saucepan until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; set aside.
  2. In a large skillet, stir-fry the shrimp, bean sprouts, cabbage, onion and carrot in oil until crisp-tender; cool slightly. Stir in pepper and salt. Position egg roll wrappers with a long edge facing you. Spoon 1/4 cup of shrimp mixture on the bottom third of each wrapper. Fold bottom over filling; fold sides over filling toward center. Moisten top edge with water; roll up tightly to seal.
  3. In a deep saucepan, electric skillet or deep-fat fryer, heat oil to 375°. Fry egg rolls, a few at a time, for 4-5 minutes or until golden brown, turning often. Drain on paper towels. Serve with sweet-sour sauce. Yield: 1 dozen.
Originally published as Shrimp Egg Rolls in Quick Cooking September/October 2003, p61

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Reviews forShrimp Egg Rolls

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MY REVIEW
brenda5736 User ID: 3334645 227569
Reviewed Jun. 7, 2015

"This is an excellent recipe, we loved them."

MY REVIEW
trailer215 User ID: 2090074 49279
Reviewed Mar. 19, 2010

"Bland bland bland. There are no spices in the egg rolls at all. If it weren't for the hot mustard and sweet & sour sauce I would have had to have thrown them all out."

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