Potato and Shrimp Eggrolls Recipe

Name: Potato and Shrimp Eggrolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 20 ounces Simply Potatoes Diced Potatoes with Onion; 1 chicken leg quarter (cut in half, boil in 3 cups of water for 10 minutes); 1 tablespoon olive oil; ½ cup diced onion; 2 teaspoons minced garlic cloves; ½ cup raw small shrimp; 1 carrot, diced; 2 green onions, chopped; 1 ¼ teaspoons salt (to taste); ½ teaspoon pepper (to taste); 1 (1 lb) package egg roll wrap; 1 egg, lightly beaten; 3 cups vegetable oil

Servings: persons

20 ounces Simply Potatoes Diced Potatoes with Onion
1 chicken leg quarter (cut in half, boil in 3 cups of water for 10 minutes)
1 tablespoon olive oil
½ cup diced onion
2 teaspoons minced garlic cloves
½ cup raw small shrimp
1 carrot, diced
2 green onions, chopped
1 ¼ teaspoons salt (to taste)
½ teaspoon pepper (to taste)
1 (1 lb) package egg roll wrap
1 egg, lightly beaten
3 cups vegetable oil

1
Take the chicken out of its stock.
2
Discard the bone, chop the meat.
3
Reserve the broth.
4
In a large wok, heat oil over medium high heat.
5
Saute onion and garlic until translucent.
6
Add potato, chicken, shrimp, carrot, green onion, salt, pepper, chipotle sauce, cumin.
7
Stir fry for 5 minutes; add 3/4 cup chicken broth.
8
Stir, cover the wok.
9
Lower the heat to medium.
10
Cook about 10 minutes, covers the wok.
11
Take the lid out, with potato masher, mash potato to make small chunks.
12
Stir occasionally and cook 5-10 more minutes or until potato are tender and juice are completely evaporated.
13
Remove from the heat.
14
Let cool.
15
Put one egg roll wrapper on the counter with one corner pointing at you (we call this south corner), put about 2-3 tablespoons potato filling on the center of the wrapper.
16
Pull the south corner up and over the filling.
17
Pull up the west corner toward the middle.
18
Do the same with east corner.
19
Roll up the south toward north corner.
20
Dap the inside edge of north corner with egg.
21
Press to seal.
22
Repeat the process with the rest of wrapper.
23
Heat 3 cups of oil in a pan over medium heat.
24
When oil is hot enough, fry egg rolls until golden brown.
25
Turn occasionally.
26
Serve hot with sauce of your choice ( chili sauce, sweet and sour sauce etc.
27
).

1922

kcal

Calories

190

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 20 ounces Simply Potatoes Diced Potatoes with Onion, 1 chicken leg quarter (cut in half, boil in 3 cups of water for 10 minutes), 1 tablespoon olive oil, ½ cup diced onion, and more.

Yes, Potato and Shrimp Eggrolls falls under the Seafood 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.

That's it — enjoy your meal!

Potato and Shrimp Eggrolls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions