Egg Rolls Recipe – Eats Now

Name: Egg Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small cabbage head, grated; 1 whole celery stalk, grated; 4 to 5 green onions, chopped; 1 can broken shrimp, drained; 1 tsp. salt; 1 (16 oz.) can bean sprouts, drained; 3 tsp. soy sauce; 1/2 tsp. pepper; 2 tsp. peanut butter; 1 qt. peanut oil; 1 egg yolk; 1 pkg. egg roll wrappers (usually found in produce department)

Servings: persons

1 small cabbage head, grated
1 whole celery stalk, grated
4 to 5 green onions, chopped
1 can broken shrimp, drained
1 tsp. salt
1 (16 oz.) can bean sprouts, drained
3 tsp. soy sauce
1/2 tsp. pepper
2 tsp. peanut butter
1 qt. peanut oil
1 egg yolk
1 pkg. egg roll wrappers (usually found in produce department)

1
Put all ingredients in bowl, except peanut butter, oil, egg yolk, oil and wrappers.
2
Mix well.
3
Fry the mixture in 4 to 5 tablespoons of the peanut oil for about 5 to 6 minutes.
4
Stir in peanut butter and continue stirring until it melts.
5
Put in colander and drain.
6
Mix egg yolk with 1/3 cup water.
7
Brush egg yolk on outer edges of egg roll wrappers.
8
Spoon a heaping teaspoonful of filling on wrapper and roll.

409

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 small cabbage head, grated, 1 whole celery stalk, grated, 4 to 5 green onions, chopped, 1 can broken shrimp, drained, and more.

Yes, Egg Rolls falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Egg Rolls

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