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LOCATION: Recipes >> Asian >> Eggrolls 14

Print this Recipe    Eggrolls 14

Shrimp Egg Rolls
Yield: 12 egg rolls

1/2 pound cooked small shrimp
1 cup bean sprouts
1 cup shredded Napa cabbage
1 cup slivered carrots
3 stalks celery, thinly sliced
4 dried Chinese mushrooms, soaked in hot water 20 minutes, drained and sliced
3 scallions, white and green parts, thinly sliced

1 tablespoon soy sauce
1 tablespoon dry sherry
1 tablespoon oyster sauce
1 tablespoon sesame oil
1 teaspoon five spice powder
2 tablespoons peanut oil
2 teaspoons finely chopped garlic
2 teaspoons freshly grated ginger
1 teaspoon coarse salt
12 egg roll wrappers
1 egg, beaten
3 cups peanut oil for deep-frying

Combine all the filling ingredients in a large bowl, and combine
all the sauce ingredients in a small bowl. Heat wok over high heat,
add peanut oil and swirl to coat wok. Add shrimp and vegetable
mixture to wok and stir fry for 1 minute. Add garlic, ginger, and
salt, and stir fry for another minute. Pour the reserved sauce over
the vegetables, toss well to mix, and stir fry about 30 seconds.
Remove from the heat, transfer to a bowl, and set aside to cool.
(At this point, the filling can be covered and refrigerated for up
to 1 day). Drain filling of any excess liquid. Place the egg
roll skins, one at a time so they don't dry out, on a flat surface.
Arrange wrapper like a diamond with a corner facing you. Place
about 1/4 cup of filling in the lower part of the diamond, leaving
about 1 inch of wrapper on either side. Fold the bottom corner
over the filling, roll up half way, then fold the sides over. Coat
the top corner of the wrapper with egg, then seal and press to
fully enclose. Arrange egg rolls on a baking sheet dusted with
cornstarch, covered with a dry towel, until all the egg rolls are
stuffed. (Do not refrigerate or the wrappers will crack.) Heat
the peanut oil to deep-fry temperature (325 F) in a wok or deep
skillet. Fry the rolls until golden brown all over, 2 minutes per
side. Drain on paper towels and serve warm with Plum Sauce and
Hot Mustard.

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7 of 10 people found the following review helpful:
Taste: Ease of Prep: Appearance:
You'll Never Eat Crappy Take-Out Eggrolls Again!, December 5, 2004 - 02:49 AM
Reviewer: Kittopotamus from Decatur, GA USA
This was my first time making eggrolls, and they were a total success. I thoroughly enjoyed every step of this recipe, from chopping the ingredients, to watching the colors blend and cook, to eating the final product, which was positively delicious. These are not hard to make; they just take time and patience. One detail to note: Chinese 5-Spice Powder contains anise, which has a licorice flavor. If you don't care for this, you might want to back off on the amount of the spice, or omit it altogether and play with your own spice additions. The teaspoon used here packs a lot of flavor and is very evident in the cooked eggrolls. Thanks to whomever posted this recipe: its a great one! :)

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8 of 12 people found the following review helpful:
Taste: Ease of Prep: Appearance:
New twist on egg rolls for Southern California, December 5, 2004 - 04:46 PM
Reviewer: Linda from San Dimas from San Dimas California, USA
This is a great recipe - I substituted tortilas for the egg roll wrappers which I can't find in our mainly Hispanic area. They turned out really well and can be cut into individual 1 or 2 inch lengths for an appetizer plate.

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