Best Moroccan Shrimp Briwats Like Egg Rolls Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BEST PORK AND/OR SHRIMP EGG ROLLS



Best Pork And/Or Shrimp Egg Rolls image

From the American-Chinese food menu, this is the most authentic recipe for egg rolls we've seen. You can make pork egg rolls, shrimp egg rolls, combos, or half of them pork, half of them shrimp. Simply adjust the amounts of pork/shrimp to your liking. These freeze well and are great for OAMC. You can use ground pork, but for the best flavor, use leftover roast pork or rib meat, especially bbq'd. A great idea is to purchase a small order of ribs from the local chinese resteraunt, and cut and dice the meat from the bones for this recipe, or better still, try Recipe #329856 :)

Provided by 2Bleu

Categories     Pork

Time 30m

Yield 12 egg rolls, 12 serving(s)

Number Of Ingredients 20

2 tablespoons peanut oil
1 teaspoon ground chinese ginger
3/4 cup green onion, diced
1 celery rib, minced
4 cups napa cabbage, shredded and chopped
1/2 cup bean sprouts
1/2 cup diced pork, cooked (recommended Chinese Red Cooked Pork)
1/2 cup diced shrimp
1/2 cup chicken stock
1/2 teaspoon sugar
1 teaspoon cornstarch, dissolved in
1 tablespoon water
1 tablespoon sesame oil
1 dash salt, to taste
1 dash black pepper, to taste
1 cup boiling water
2 tablespoons cornstarch, dissolved in
3 tablespoons water
12 egg roll wraps
vegetable oil, for deep frying

Steps:

  • In a wok set over moderately high heat, add the ground ginger, onion, and celery and stir-fry for 1 minute. Add the cabbage and bean sprouts and stir fry 2-3 minutes more, or until vegetables are slightly softened. Add the pork and/or shrimp and stir-fry 1 minute more.
  • Add the chicken stock and sugar, bring the mixture to a boil and stir in the cornstarch mixture. Simmer until lightly thickened. Stir in sesame oil, salt and pepper to taste.
  • Have 1 cup water at a boil. Remove from heat and whisk in cornstarch mixture.
  • Have 12 egg roll wrappers ready under a dampened towel. Place a portion of the filing in a line diagonally across one corner of wrapper, brush with some of cornstarch paste and fold in the ends. Roll tightly to make a sealed cylinder. Repeat with remaining wrappers.
  • Heat oil to 350 degrees F. Fry egg rolls, in small batches, turning often, for about 4 minutes, or until golden brown. Transfer to paper towels to drain.

PORK/SHRIMP EGG ROLLS



Pork/Shrimp Egg Rolls image

Found in a 1969 chinese cookbook published by Time/Life books. Of all the egg rolls I've ever had in Chinese restaurants or made myself these are my absolute favorite. Although the recipe is entitled "Pork/Shrimp", chicken works great as well (or any combination of the 3 or any of the 3 alone). Though I've never tried it, I think leaving out the meat would make super vegetarian egg rolls as well.

Provided by ray.anderson

Categories     One Dish Meal

Time 45m

Yield 16 egg rolls, 4 serving(s)

Number Of Ingredients 13

8 ounces bean sprouts
8 ounces shrimp
8 ounces pork
4 cups celery (finely diced)
3 large mushrooms (diced)
1 tablespoon soy sauce
1 tablespoon mirin rice wine
2 teaspoons salt
1/2 teaspoon sugar
1 teaspoon cornstarch
2 tablespoons water
3 tablespoons vegetable oil
1 egg (beaten)

Steps:

  • Dice meat and/or shrimp. Heat 1 tbs vegetable oil over high in a skillet. Stir fry pork 2 minutes or until not reddish. Add soy sauce, rice wine, sugar, shrimp mushrooms. Stir fry another minute. Remove from pan and set aside in a bowl.
  • Heat 2 tbs vegetable oil in pan. Add celery and stir fry for 5 minutes. Add salt and bean sprouts and mix. Add pork/shrimp mixture. Stir together and cook over medium heat until liquid boils. There should be 2-3 tbs liquid remaining. If more, remove some.
  • Combine corn starch with 2 tbs of water or broth. Add to meat/veggies. Stir and cook until liquid thickens and glazes ingredients.
  • Fill egg roll wrappers with filling (about 1-2 tbs per wrapper). Fold and seal with beaten egg.
  • Deep fry (375 degrees F.) in small batches until golden brown (60-90seconds) drain on paper towel.

Nutrition Facts : Calories 338.8, Fat 18.3, SaturatedFat 3.9, Cholesterol 192.1, Sodium 1638.5, Carbohydrate 9.1, Fiber 2.9, Sugar 5.2, Protein 33.7

QUICK MOROCCAN SHRIMP SKILLET



Quick Moroccan Shrimp Skillet image

When my niece was attending West Point, she was sent to Morocco for five months. I threw her a going-away party with Moroccan decorations, costumes and cuisine, including this saucy shrimp dish. Whenever I make it now, I think of her and I smile. -Barbara Lento, Houston, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

1 tablespoon canola oil
1 small onion, chopped
1/4 cup pine nuts
1 pound uncooked shrimp (16-20 per pound), peeled and deveined
1 cup uncooked pearl (Israeli) couscous
2 tablespoons lemon juice
3 teaspoons Moroccan seasoning (ras el hanout)
1 teaspoon garlic salt
2 cups hot water
Minced fresh parsley, optional

Steps:

  • In a large skillet, heat oil over medium-high heat; saute onion and pine nuts until onion is tender, 2-3 minutes. Stir in all remaining ingredients except parsley; bring just to a boil. Reduce heat; simmer, covered, until shrimp turn pink, 4-6 minutes., Remove from heat; let stand 5 minutes. If desired, top with parsley.

Nutrition Facts : Calories 335 calories, Fat 11g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 626mg sodium, Carbohydrate 34g carbohydrate (1g sugars, Fiber 1g fiber), Protein 24g protein.

TURKEY AND SHRIMP EGG ROLLS



Turkey and Shrimp Egg Rolls image

I made these with leftover turkey and shrimp from our Christmas dinner. I had plenty of crispy turkey skin, since I fried the turkey, but this can be replaced by crispy chicken skin using the directions below.

Provided by Late Night Gourmet

Categories     Poultry

Time 1h40m

Yield 12 serving(s)

Number Of Ingredients 21

4 tablespoons oil
1 tablespoon fresh ginger, grated
2 garlic cloves, finely chopped
2 green onions, sliced thinly
1 carrot, cut into 1-inch julienne strips
1 cup red cabbage, shredded
6 Brussels sprouts, shredded (fresh, not frozen)
1/4 cup chicken broth
2 tablespoons Chinkiang vinegar
1 tablespoon sugar
1 tablespoon oil, sesame
12 egg roll wraps
10 medium shrimp, cooked and minced
8 ounces turkey, cooked and shredded
2 ounces chicken skin or 2 ounces turkey skin
1 tablespoon lime juice (dipping sauce)
1 tablespoon rice vinegar (dipping sauce)
1 tablespoon gochujang (dipping sauce)
1 teaspoon fish sauce (dipping sauce)
1 teaspoon oil, sesame (dipping sauce)
1/2 teaspoon sesame seeds (dipping sauce)

Steps:

  • If you don't already have crispy turkey skin or chicken skin, preheat the oven to 375 degrees F. Place parchment sheet or a Silpat on a baking sheet, sprinkle skin with kosher salt and pepper, and cover skin with a second baking sheet so it doesn't curl up. Heat for 20 minutes, rotate the sheet, and cook for another 20 minutes. Remove from oven. When cool, dice skin and set aside.
  • Stir-fry the ginger and garlic on medium heat in 1 tablespoon of oil until fragrant, about 30 seconds. Add green onions, carrots, cabbage, and brussels sprouts and stir-fry for 5 more minutes.
  • In a bowl, combine the chicken broth, Chinkiang vinegar, and sugar. Add mixture to the pan and bring to a boil, then lower heat and simmer for 5 minutes, stirring occasionally, until the vegetables are soft. Add sesame oil, cool for at least 15 minutes, and strain.
  • Fold in the minced shrimp, turkey, and crispy turkey skin.
  • Fill and roll the eggroll wrappers, wetting the edges with water to help them wrapping stick. Apply water to any loose flaps in the eggroll to make them stick.
  • In a skillet set over moderately high heat, heat the remaining oil and saute the egg rolls until golden brown on all sides, using tongs to turn them. Serve when cool enough to eat.
  • Combine dipping sauce ingredients and serve.

Nutrition Facts : Calories 208.9, Fat 9.7, SaturatedFat 1.8, Cholesterol 20.9, Sodium 261, Carbohydrate 21.9, Fiber 1.2, Sugar 1.8, Protein 8.3

Related Topics