Shrimp Egg Rolls

Ready in 1h

Try this Shrimp Egg Rolls recipe, or contribute your own.


1 Clove minced garlic
3/4 lb Chopped shrimp
1/4 c Onions; chopped
1/4 ts Salt
1/2 lb Fresh green beans; (in thin
1 Square egg roll wrappers
3 tb Peanut oil
1/4 lb Fresh bean sprouts
1/2 c Shredded carrots
1/4 ts Dry mustard
1 c Shredded cabbage

Original recipe makes 1 Servings



Heat peanut oil in kettle or deep fryer. Saute shrimp and add each remaining ingredient, except wrappers, every 1 to 2 minutes. Vegetables should remain tender-crisp. Place 1/4 to 1/3 cup mixture on each egg roll wrapper. Fold sides in approximately 1-inch. Roll up and "seal" with a mixture of cornstarch and water. Deep-fry at 365 degrees in peanut oil until golden brown. Drain on absorbent paper. Serve with soy sauce, hot mustard or sweet and sour sauce. Makes 8 to 10 egg rolls. Posted to recipelu-digest Volume 01 Number 388 by "Diane. Geary" on Dec 20, 1997

Alert editor   
Calories Per Serving: 464 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Take your recipes anywhere

Save to your recipe box and bring to the store with free BigOven membership!

Recipe Links

Link in another recipe. What would you serve with this?

There are no reviews yet for Shrimp Egg Rolls. Be the first to review it!

Rating (optional):

sign in to add your comment

Get seasonal ideas by email


There are no reviews yet. Be the first!

Add unlimited recipes. Remove ads. Custom folders. Find recipes for your diet. Try BigOven Pro Free