Saturday, January 4, 2014

Shrimp Egg Rolls

My mother and father-in-law came over to make Chinese food and I was so excited because my mother-in-law, Wendy, has the best egg roll recipe! 

Of course, you could substitute the shrimp for chicken and make chicken egg rolls!

The ingredients include:
  • Bean Sprouts, 2 8 oz bags
  • 1 bag (or half a head) of shredded cabbage
  • Egg roll wrappers
  • about 4 stems celery, chopped
  • 1 bunch green onions, chopped
  • 1 cup green bell pepper, chopped
  • 1 cup carrots, sliced julienne style
  • 2 cups shrimp, cooked
  • 1/2 cup creamy peanut butter
  • 1/2 tsp pepper
  • 1/8 cup soy sauce
  • 1/4 cup sugar
To start, Wendy sauteed the celery, bell peppers, celery, and green onions in a large non-stick skillet in some olive oil.

Looking great!

After they had cooked down, Wendy added the soy sauce...

... and peanut butter.

She also added some freshly grounded black pepper.

After a quick mix, she added the sugar.

Wendy had brought over pre-cooked shrimp, but you could also use fresh shrimp and cook it down. She diced it into bite size pieces, and threw it in a small pot to cook out any water. If the shrimp contains too much moisture, it will make the egg roll soggy.

After the water was drained out, Wendy added it to the veggie mix.

Quick mix!

We then added both bags of fresh bean sprouts.

We let the bean sprouts cook down just a little bit.

Then, we spread a layer of the cabbage on top if the egg roll filling. 

After a couple minutes, we mixed the filling together.

In a large colander, we drained the filling.

We placed the filling back on top of the skillet to drain for about 30-60 minutes.

After some time chilling in the fridge, Wendy spread out some egg roll wraps and brushed water along the edges.

We piled about 3 tbsp of filling in one corner.

To wrap the egg roll, you take one corner and start to roll it over. Make sure that the filling is tight and cylindrical. This took me a bit to figure out. You don't want the filling to seep out.

Then you roll it up just a bit more and then fold in the sides (just like a burrito!).


Then just finish rolling it up!

Perfect! If the tip, or any part of the egg roll wrap won't stick to itself -- just add some water.

We fried the egg rolls in some Canola oil, but feel free to use what you have on hand. Vegetable oil would work well for frying.

They already look amazing!

All done!

Our spread included chicken won tons, shrimp egg rolls, and chicken fried rice!

We ate our delicious Chinese food with some sweet & sour sauce.

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