Best Vegetable With Shrimp And Ground Chicken Egg Roll Recipes

BEST EGG ROLLS

Steps:

• Season pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Set aside.
• In another large skillet heat oil to about 375 degrees F (190 degrees C) or medium high heat. While oil is heating, combine flour and water in a bowl until they form a paste. In a separate bowl combine the cabbage, carrots and reserved pork mixture. Mix all together.
• Lay out one egg roll skin with a corner pointed toward you. Place about a 1/4 to 1/3 cup of the cabbage, carrot and pork mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll.
• Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Put on serving plate and top with sesame seeds if desired.

CHICKEN OR SHRIMP EGG ROLLS

Steps:

• Whisk together the sugar, soy sauce, and rice wine and then toss with the chicken or shrimp. While it sits, put 2 tablespoons of oil in a large skillet and turn the heat to medium-high. A minute later, add the mushrooms, scallions, and bean sprouts; cook, stirring occasionally, for about 3 minutes. Remove from the pan with a slotted spoon.
• Add another tablespoon of oil to the skillet and cook the ginger, stirring, until fragrant, about 30 seconds. Add the chicken or shrimp and its marinade and cook until it loses its pinkness, stirring occasionally to separate the pieces, about 3 minutes. Return the vegetables to the pan, mix well with the chicken or shrimp, and cook for another minute. Remove the mixture with a slotted spoon. (You can prepare this filling, covered and refrigerated, up to a day in advance.)
• Add at least 3 inches of oil to a heavy saucepan or deep-fryer (a narrow vessel will save you oil; a broad one will allow you to cook more egg rolls at once); heat over medium-high heat until it reaches about 350°F. Meanwhile, moisten the edges of an egg roll wrapper with water and put 2 tablespoons of the filling down a line in the center; fold in the sides and roll tightly. Seal the seam with a few drops of water.
• Working in batches, place the egg rolls in the oil and turn occasionally to brown evenly; the cooking will be easy and quick, about 5 minutes per batch (you just have to heat them through and brown the outside; everything inside is already cooked). Adjust the heat as necessary so that the egg rolls brown evenly. As they finish, drain on paper towels. Serve hot, with any of the sauces.
• Vegetarian Egg Rolls
• Omit the chicken or shrimp and use both bean sprouts and Napa cabbage, along with 2 cups shredded or grated carrots.
• Chicken or Shrimp Rice Paper Rolls (Southeast Asia)
• These are egg rolls Southeast Asian style, often wrapped in a leaf of red or green lettuce before serving, making a nice contrast between hot and cold. Substitute twenty 8- to 10-inch rice paper sheets for the egg roll wrappers. Soften the rice paper in hot water (110-120°F) for about 10 seconds (see page 38 for details). Fill and roll them on a damp kitchen or paper towel; you won't need water to seal. Fry and serve immediately with Sweet Nam Pla Dipping Sauce (page 586) or plain soy sauce.

SHRIMP EGG ROLLS

Steps:

• Heat sesame oil in a skillet over medium heat. Add ginger and garlic; cook until fragrant, about 1 minute. Stir in cabbage, bean sprouts, and oyster sauce; saute until veggies start to turn translucent, about 5 minutes. Add shrimp and soy sauce, stir, and remove from heat. Set aside until filling is cool enough to handle.
• Heat 2 inches oil in a deep skillet to 350 degrees F (175 degrees C).
• While oil is heating, place an egg roll wrapper on a dry work surface. Spoon about 1 tablespoon of filling onto the center of the wrapper. Pull the bottom left corner over the filling and fold the two sides in, moistening edges with water as you go; roll tightly to seal. Repeat to make a few more egg rolls, wiping the work surface between each roll.
• Place several egg rolls in the hot oil and fry until wrappers are golden brown, 5 to 7 minutes. Transfer to a paper towel-lined plate to drain while you make and cook remaining egg rolls.
• Combine duck sauce, oyster sauce, and soy sauce; stir until well combined. Serve sauce with egg rolls.

AWESOME EGG ROLLS

Steps:

• In a large bowl, mix together cabbage, carrots, sprouts, celery, and onion. Stir in shrimp, soy sauce, garlic powder, and black pepper.
• Pour beaten egg into a skillet placed over medium heat; cook flat and thin, flipping once, until done. Remove from skillet, cool, and chop finely. Stir egg into cabbage mixture. Sprinkle top with cornstarch, mix, and allow to sit 10 minutes.
• Mix 1 tablespoon cornstarch with 2 tablespoons cold water. Set aside.
• Place 2 or 3 tablespoons of the shrimp mixture into the center of an egg roll skin. Dip a spoon into the water and cornstarch mixture, and moisten all corners but the bottom corner. Fold the egg roll skin from the bottom over the mixture, making a tight tube of the shrimp mixture. Fold corners in from the sides, and press to stick against folded roll. Then roll the rest of the way. Repeat with remaining egg roll wrappers.
• Pour vegetable oil into a deep frying pan to a depth of 3 or 4 inches, and heat oil to 350 degrees F (175 degrees C). Carefully place egg rolls into hot oil, and fry until golden brown. Remove to paper towels.

VEGETABLE (WITH SHRIMP AND GROUND CHICKEN) EGG ROLL

Steps:

• This part is very important and time-consuming. Wash and rinse all the vegetables at least 3 times. Chop all vegetables (except the sprouts) into smaller pieces. Cut green beans into small, slanted pieces (the smaller, the faster it cooks). For the shrimp: remove shell, devein, and thoroughly clean and wash. Chop the shrimps up bit.
• Put cooking oil into a medium-sized wok/skillet and heat to low-medium. Add garlic and stir until light brown for about 1min. Add onion and stir until light brown for about 2min. Add shrimp and stir until it all turns pink. Add 1 T of fish sauce. Stir for 1min, put the shrimp mixture into bowl and set aside.
• Set heat to medium-high and put ground chicken into wok and stir until it browns. Add 1 T of fish sauce and stir for 1min. Set heat to medium and add green beans. Stir then cover for about 3min. Continue to uncover, stir, and re-cover until green beans are soft-ish.
• Add carrots, stir, and cover for 2min. Add celery and sprout and stir. Add the shrimp mixture and 1 T of fish sauce (add according to your taste so keep adding or don't if you're satisfied. Also add salt and MSG according to your taste if desired ). Stir then cover for about 2min Continue to uncover, stir, and recover until everything's cooked (pretty much when green beans are soft).
• Once cooked, put everything into a strainer and let drain. Prepare egg roll wrappers. Put about 1-2 spoonfull of the filling into a wrapper and roll it up. To cook egg roll: put some oil and heat up a skillet into medium heat for about 5min. Put egg rolls (with the end corner downwards) and cook until all sides are light brown. Put cooked egg rolls into strainer and dab egg rolls with tissue to remove excess oil. Serve with white rice and vinegar/garlic sauce.