Shrimp Egg Rolls Recipe – a delicious recipe with shrimp, head Chinese cabbage, fresh bean sprouts, soy sauce, oil, egg roll wrappers. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Saute/fry cabbage, bean sprouts and salt and pepper to taste in a large skillet (in 1 Tbsp.
2
veg.
3
oil) till cabbage ALMOST turns clear.
4
Add in shrimp (minced) and soy sauce to taste.
5
Spoon into egg roll wrappers (allowing room sufficient to roll up).
6
Fold over one half of egg roll wrapper, then mix in each end of wrapper and finish rolling up other half of wrapper.
7
Stick a toothpick through the egg roll.
8
Deep fry.
9
For health conscious persons, you may bake at 350 degrees till golden brown brow, instead of frying.
10
(You may freeze uncooked egg rolls for deep frying later - or possibly freeze cooked egg rolls for baking later).
11
Serve with sweet and sour or possibly warm mustard sauce.
295
kcal
Calories
28
g
Fat
2
g
Carbs
11
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 bag cooked shrimp, 1 head Chinese cabbage, 1 bag fresh bean sprouts, 1 bottle soy sauce, and more.
Yes, Shrimp Egg Rolls Recipe 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.
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