Appetizers
Shrimp Egg Rolls
Description
Cooked chicken or pork can substituted for the shrimp in this home-cooked version of a favorite take-out food. Thaw frozen egg roll skins at room temperature.
Ingredients:
- 1 teaspoon cornstarch
- 1/4 teaspoon five-spice powder
- 4 teaspoons soy sauce
- 1 tablespoon vegetable oil
- 4 cups purchased coleslaw mix (from 16-oz bag)
- 1 cup fresh bean sprouts
- 2 tablespoons sliced green onions
- 1/2 teaspoon grated gingerroot
- 1/2 cup finely chopped cooked shrimp
- Vegetable oil for frying
- 8 egg roll skins (from 1-lb package)
- 1 egg, beaten
- Sweet-and-Sour Sauce or purchased sauce
Directions:
- In small bowl, combine cornstarch, five spice powder and soy sauce; blend well. Set aside.
- In large skillet or wok, heat 1 tablespoon oil over medium-high hea until hot. Add coleslaw mix, bean sprouts, onions and gingerroot; cook and stir 3 to 4 minutes or until tender. Add shrimp and cornstarch mixture; cook and stir 1 to 2 minutes or until mixture is thoroughly coated. Remove from skillet; cool to room temperature.
- In deep fryer or 4-quart Dutch oven, heat oil (3 to 4 inches) to 350°F.
- Meanwhile, place 1 egg roll skin on work surface with 1 corner facing you. (Cover remaining skins with damp paper towel to prevent drying out.) Place 1/4 cup coleslaw mixture slightly below center of egg roll skin. Fold corner of egg roll skin closest to filling over filling, tucking point under. Fold in and overlap right and left corners. Brush remaining corner with egg; gently roll egg roll toward remaining corner and press to seal. (Cover filled egg roll with damp paper towel to prevent drying out.) Repeat with remaining egg roll skins and coleslaw mixture.
- Fry egg rolls, a few at a time, in oil 4 to 6 minutes. turning once, until golden brown. Drain on paper towels. Serve with Sweet-and-Sour Sauce.
