One of my favorite Chinese appetizers is egg rolls. Egg rolls are very popular in the United States, they can be found at stores, buffets, take-out places, and at many other locations. They mainly consist of a variety of vegetables such as cabbage, carrots, and bean sprouts. In this recipe, I decided to use shrimp but you could also use chicken or pork depending on whatever you prefer. Adding soy sauce and garlic powder to the cabbage mixture give s it a great flavor. Wrapping egg rolls are very easy and I tried to explain it in the best way possible. Egg rolls are very easy to make and are a great appetizer to make for parties or other social events. Eggs rolls go great with sweet and sour sauce for dipping. Enjoy.
Egg Roll Recipe
Ingredients
Scale
- 6 cups shredded cabbage and carrot mix
- ½ cup fresh bean sprouts
- 1 celery stalk (diced)
- 2 tablespoons green onion (minced)
- 1 4 (oz) can shrimp (drained)
- 2 tablespoons soy sauce
- 1/8 teaspoon garlic powder
- black pepper (to taste)
- 1 egg (beaten)
- cornstarch
- 20 egg roll wrappers
- vegetable oil (for deep frying)
Instructions
- In a large bowl combine cabbage and carrot mix, bean sprouts, celery, and green onion. Stir in shrimp, soy sauce, garlic powder, and black pepper.
- Heat a skillet to medium-high and fry and pour beaten egg into it and fry like a pancake on one side and then flip. Chop egg up finely. Stir the egg into the cabbage mixture. Sprinkle the top of the cabbage mixture with cornstarch and mix well.
- In a small bowl combine 1 tablespoon of cornstarch with 2 tablespoons of water. Lay out an egg roll wrapper. Place 1-2 tablespoons of filling in the corner of the wrapper, but not so the filling is actually touching the corner. Fold over that corner and roll about half of the way up. Fold over the left and right corners to the middle. Using a brush or the bottom of a spoon, brush the cornstarch/water mixture on the edges of the wrapper. Finish rolling up tightly and secure to make sure there are no leaks. Repeat until all the egg roll wraps are used.
- Deep fry egg rolls in batches until golden brown. Drain on paper towels.
Dirose
Saturday 21st of September 2013
Bobby-thanks for this recipe!!!! This what I have learned over the years. This is a recipe I have used for years. Simple ingredients. Absolutely delish! I use the bagged shredded cabbage and carrots. I don't like shrimp so I add a can of water chestnuts, chopped. I've also added a scrambled egg in the past. Make sure you don't overload with filling. Make sure your oil is hot.(I pinch off an edge of an egg roll to test-it will sizzle and bubble.) I use a Fry Daddy to cook them in. Don't overcrowd when cooking. I experimented with baking them. They were OK. The egg roll skin came out chewy. If you're going to Egg Rolls deep fry them. That is why they are so delicious. Cut back somewhere else. I use the Sweet and Sour Sauce 1 over at Allrecipes. Easy and perfect. I buy the pre fab egg roll skins in the produce section of the grocery store.
Liz
Saturday 11th of May 2013
Thank you so much for the lovely recipes. Have a super-duper weekend!
Bobby
Saturday 5th of May 2012
joshie- Yes, you can leave the shrimp out.
joshie
Saturday 5th of May 2012
hi i wanna try the egg rolls they look so good but ,is that ok if i leave the shimp out my husband doesnt like seafood or meat ?
thanks for the recipe .
Bobby
Thursday 19th of April 2012
Wendy- I would pre-cook the shrimp or whatever meat you are using, just to be on the safe side.