Shrimp Egg Rolls Simple And Fast Recipes

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.

Steps:

• Mix together shrimp, cornstarch and sherry.
• Heat 1 tablespoon oil in wok or skillet until hot.
• Add shrimp mixture and stir-fry until pink.
• Remove from wok.
• Add more oil if necessary.
• Add bean sprouts, mushrooms and shallots.
• Stir-fry 1 minute.
• Remove from wok.
• Add a little more oil.
• Stir-fry celery and garlic for 2 minutes.
• Add shrimp and bean sprout mixture to wok.
• Toss to mix well.
• Transfer to colander to drain and cool for 15 minutes.
• Egg roll filling directions---------------------.
• Make a sealer for folding egg roll by stirring together 1 Tbsp flour and 2 Tbsp water.
• Keep egg roll wrappers under a damp towel to keep them moist as your filling egg rolls.
• Place 1 egg roll wrapper with 1 corner facing you.
• Place 3 tablespoons of filling on the center of the wrapper.
• Fold bottom corner over filling.
• Moisten left and right corners with the sealer.
• Fold them to the center, over filling sealing them to the bottom corner.
• Brush sealer onto the top corner edges.
• Roll egg roll up away from you enclosing filling tightly.
• Press top corner onto egg roll to seal (like an envelope).
• Repeat for each egg roll.
• To fry egg roll, pour oil 3 inches deep into wok or Dutch oven.
• Heat oil to 375 degrees.
• Fry egg rolls 3 or 4 at a time, turning once, until brown.
• Drain on paper towel.

Steps:

• Fill a large pot with chicken stock, scallions, ginger, garlic, and salt. Bring to a boil over high heat. Turn off heat and add chicken. Let stand 8 minutes. Remove chicken; let cool. Cut chicken into 1/2-by-1/2-by-1-inch pieces; set aside.
• Return liquid to a boil. Turn off heat and add shrimp. Let stand 5 minutes. Remove shrimp, let cool. Cut shrimp in half lengthwise; set aside.
• In a large bowl, toss together cabbage and salt. Place in a colander and let drain 20 minutes.
• In another large bowl, mix together cilantro stems, chile, apple, chicken, and shrimp. Add cabbage, and toss until well combined.
• Place 1 wrapper on a lightly floured work surface. Using a rolling pin, roll out to 1/8 inch thick. Rotate wrapper so that 1 of the points is closest to the edge of your work surface. Place about 2 tablespoons filling in the center of the wrapper making sure to include a couple pieces of shrimp in each egg roll. Fold point closest to edge of work surface up and over filling, then fold points on right and left sides over filling, and roll wrapper away from you to form a cylinder.
• Fill a large heavy-bottomed saucepan with oil to a depth of 3 inches. Place over medium-high heat. When oil reaches 375 degrees on a deep-fry thermometer, fry egg rolls, working in batches, until golden brown, about 4 minutes. Serve immediately with dipping sauce.