Shrimp And Coconut Egg Rolls Recipe

Name: Shrimp And Coconut Egg Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 egg roll wrappers; 1 quart vegetable oil, enough to deep fry; 1/3 cup shredded coconut; 1/2 cup panko breadcrumbs; 1 large egg, beaten; 14 large shrimp, shelled, tail off and deveined; 1/2 tsp fresh grated ginger; 1/4 cup pineapple preserves; 3 tsp soy sauce; 1/4 tsp sesame oil; 1/4 tsp salt; 1 1/2 tsp cornstarch

Servings: persons

6 egg roll wrappers
1 quart vegetable oil, enough to deep fry
1/3 cup shredded coconut
1/2 cup panko breadcrumbs
1 large egg, beaten
14 large shrimp, shelled, tail off and deveined
1/2 tsp fresh grated ginger
1/4 cup pineapple preserves
3 tsp soy sauce
1/4 tsp sesame oil
1/4 tsp salt
1 1/2 tsp cornstarch

1
Chop up into medium chop the cleaned shrimp.
2
In a large bowl add soy sauce, ginger, preserves, sesame oil, salt and cornstarch.
3
Mix together well.
4
Add shrimp.
5
Mix again.
6
Cover and refrigerate 1 hour.
7
Start heating your oil in a large pot or deep fryer to 350F.
8
Get three plates ready in an assembly line fashion.
9
First plate add beaten egg.
10
Second add panko and coconut.
11
Third leave for finished egg rolls.
12
Take a small amount of filling and place it at top of egg roll wrapper.
13
Roll over once and with some water, wet all exposed edges.
14
Fold in the edges as seen in photo.
15
Continue then to roll to end.
16
Lay finished roll to the side, seam side down.
17
Finish same technique with other five rolls.
18
Dip finished egg roll in egg, then in crumb mixture to coat thoroughly.
19
Repeat until all are coated.
20
Fry until a light golden brown.
21
Drain on paper towels.
22
Serve these with a plain soy sauce or sauce with some heat to dip with.
23
It compliments the sweetness.
24
Recipe by taylor68too.

882

kcal

Calories

Fat

Carbs

109

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: 6 egg roll wrappers, 1 quart vegetable oil, enough to deep fry, 1/3 cup shredded coconut, 1/2 cup panko breadcrumbs, and more.

Yes, Shrimp And Coconut Egg Rolls 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.

Shrimp And Coconut Egg Rolls

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