Chicken-Shrimp Egg Rolls

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Servings: 20 Difficulty: Intermediate
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Crispy, golden rolls filled with a savory mix of minced chicken, shrimp, and crunchy vegetables.
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These homemade Chicken-Shrimp Egg Rolls offer a delightful crunch with every bite, combining tender minced poultry and sweet shrimp with fresh bean sprouts and water chestnuts. The filling is aromatic and well-seasoned, providing a satisfying texture contrast between the crispy wrapper and the juicy interior. Perfect as an appetizer for parties or a light main course for weeknight dinners, these rolls are quick to assemble and fry. They bring the authentic taste of Chinese takeout to your kitchen without the wait. Serve with sweet and sour sauce or plum sauce for dipping.

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Chicken-Shrimp Egg Rolls

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 20 Calories: 280.8

Description

These homemade Chicken-Shrimp Egg Rolls offer a delightful crunch with every bite, combining tender minced poultry and sweet shrimp with fresh bean sprouts and water chestnuts. The filling is aromatic and well-seasoned, providing a satisfying texture contrast between the crispy wrapper and the juicy interior. Perfect as an appetizer for parties or a light main course for weeknight dinners, these rolls are quick to assemble and fry. They bring the authentic taste of Chinese takeout to your kitchen without the wait. Serve with sweet and sour sauce or plum sauce for dipping.

Ingredients

Directions

  1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
  2. Add the minced chicken breasts and cook until no longer pink, stirring frequently.
  3. Add the minced shrimp and cook until pink and opaque, about 2-3 minutes.
  4. Stir in the minced green onions, chopped bean sprouts, chopped water chestnuts, grated fresh ginger, and soy sauce.
  5. Cook for another 1-2 minutes until vegetables are slightly tender but still crisp. Remove from heat and let the filling cool completely.
  6. Place an egg roll skin on a clean surface with a corner facing you. Place a small amount of filling in the center.
  7. Fold the bottom corner over the filling, then fold in the sides. Roll tightly upward to seal.
  8. Repeat with remaining skins and filling. Seal edges with a little water if needed.
  9. Heat about 1 inch of oil in a deep pot to 350&# 194;°F (175°C).
  10. Fry egg rolls in batches until golden brown and crispy, turning occasionally, about 3-4 minutes per batch.
  11. Drain on paper towels and serve warm with dipping sauce.

Nutrition Facts

Servings 20

Amount Per Serving
Calories 280.8kcal
% Daily Value *
Total Fat 6.6g11%
Saturated Fat 1.2g6%
Cholesterol 134.5mg45%
Sodium 242.6mg11%
Total Carbohydrate 24.1g9%
Dietary Fiber 5.8g24%
Sugars 9.8g
Protein 33.2g67%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken, shrimp, egg rolls, spring rolls, appetizer, chinese, crispy, fried, bean sprouts, water chestnuts, seafood, party food, dinner, easy, homemade, filling, wraps, snack
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