Egg Rolls
Description
These classic egg rolls offer a perfect balance of textures and flavors, featuring succulent shrimp nestled among crisp bean sprouts, tender carrots, and celery. The filling is enhanced with a savory sauce of soy, oyster sauce, and five-spice powder, creating a deeply aromatic bite. Wrapped in thin pastry and deep-fried until golden brown, they provide a satisfying crunch that contrasts beautifully with the soft interior. Ideal for holiday gatherings, parties, or as a hearty appetizer, these rolls are easy to assemble and freeze well for later use.Ingredients
Directions
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In a small bowl, whisk together the soy sauce, dry sherry, oyster sauce, sesame oil, and five-spice powder to create the sauce. Set aside.
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In a large bowl, combine the shrimp, bean sprouts, shredded Napa cabbage, slivered carrots, and celery.
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Heat 2 tablespoons of peanut oil in a wok or large skillet over high heat until shimmering.
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Add the vegetable and shrimp mixture to the wok and stir-fry for 1 minute until vegetables begin to soften.
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Add the garlic, ginger, and salt to the wok and continue stir-frying for another minute until fragrant.
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Pour the reserved sauce over the vegetables and shrimp. Toss well to coat everything evenly and stir-fry for about 30 seconds.
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Remove the mixture from heat and transfer to a bowl. Allow it to cool completely to room temperature. If the mixture is wet, drain any excess liquid to prevent soggy wrappers.
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Place one egg roll wrapper on a clean, dry work surface with a corner facing you (diamond shape). Keep remaining wrappers covered with a damp towel to prevent drying.
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Place about 1/4 cup of the filling in the lower third of the wrapper, leaving about 1 inch of space on either side.
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Fold the bottom corner over the filling. Fold the left and right corners inward over the filling.
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Brush the top corner of the wrapper with beaten egg. Roll up tightly from the bottom to the top to seal the roll.
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Place the sealed egg roll seam-side down on a baking sheet. Repeat with remaining wrappers and filling.
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Heat 3 cups of peanut oil in a deep wok or heavy skillet to 325°F (163°C).
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Carefully lower 2-3 egg rolls into the hot oil. Do not overcrowd the pan.
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Fry for about 2 minutes per side, turning occasionally, until golden brown and crispy.
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Remove egg rolls with a slotted spoon and drain on paper towels. Serve warm with plum sauce or hot mustard.
Nutrition Facts
Servings 12 servings
- Amount Per Serving
- Calories 124.1kcal
- % Daily Value *
- Total Fat 0.9g2%
- Saturated Fat 0.1g1%
- Cholesterol 86.3mg29%
- Sodium 271.8mg12%
- Total Carbohydrate 17.2g6%
- Dietary Fiber 6.8g28%
- Sugars 7.1g
- Protein 15.2g31%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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