Egg Rolls

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.

Cooking Method: Frying, Stir Frying

Cuisine: Chinese

Courses: Baked Goods

Difficulty: Advanced

Servings: 12

Calories: 124.1

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

Cooked small shrimp
Bean sprouts
Shredded Napa cabbage
Slivered carrots
Celery, thinly sliced
Soy sauce
Dry sherry
Oyster sauce
Sesame oil
Five-spice powder
Peanut oil (for stir-frying)
Finely chopped garlic
Freshly grated ginger
Coarse salt
Peanut oil (for deep-frying)

Directions

1
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.
2
In a large bowl, combine the shrimp, bean sprouts, shredded Napa cabbage, slivered carrots, and celery.
3
Heat 2 tablespoons of peanut oil in a wok or large skillet over high heat until shimmering.
4
Add the vegetable and shrimp mixture to the wok and stir-fry for 1 minute until vegetables begin to soften.
5
Add the garlic, ginger, and salt to the wok and continue stir-frying for another minute until fragrant.
6
Pour the reserved sauce over the vegetables and shrimp. Toss well to coat everything evenly and stir-fry for about 30 seconds.
7
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.
8
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.
9
Place about 1/4 cup of the filling in the lower third of the wrapper, leaving about 1 inch of space on either side.
10
Fold the bottom corner over the filling. Fold the left and right corners inward over the filling.
11
Brush the top corner of the wrapper with beaten egg. Roll up tightly from the bottom to the top to seal the roll.
12
Place the sealed egg roll seam-side down on a baking sheet. Repeat with remaining wrappers and filling.
13
Heat 3 cups of peanut oil in a deep wok or heavy skillet to 325°F (163°C).
14
Carefully lower 2-3 egg rolls into the hot oil. Do not overcrowd the pan.
15
Fry for about 2 minutes per side, turning occasionally, until golden brown and crispy.
16
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.

Keywords: egg rolls, shrimp, appetizer, fried, chinese, vegetables, crispy, bean sprouts, carrots, celery, party food, dinner party, asian cuisine, deep fried, wrappers, filling, homemade, easy recipe, comfort food, snack

Read it online: https://www.chefs-mate.com/recipe/egg-rolls-2/