Shrimp Egg Rolls

Ready in 1 hour

Top-ranked recipe named "Shrimp Egg Rolls"

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Try this Shrimp Egg Rolls recipe, or contribute your own. "Egg rolls" and "Chinese" are two tags used to describe Shrimp Egg Rolls.


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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

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

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