Friday, January 13, 2012

Easy Egg Rolls

Love this basic recipe from Mr. Food for egg rolls that leaves lots of room for variation like substituting pork, chicken or crab for the shrimp.

Makes: 1 dozen
Cooking Time: 15 min
  • (14-ounce) can bean sprouts, well drained
  • (6-ounce) can shrimp, drained and chopped
  • scallions, chopped
  • celery stalks, chopped
  • medium carrot, grated
  • 1 tablespoon soy sauce
  • 1/2 teaspoon ground ginger
  • 12 egg roll skins (see Note)
  • egg, beaten
  • 2 tablespoons vegetable oil
  1. Preheat oven to 450 degrees F. Coat a rimmed baking sheet with cooking spray.
  2. In a large bowl, combine bean sprouts, shrimp, scallions, celery, carrot, soy sauce, and ginger; mix well. Divide mixture equally in center of the egg roll skins.
  3. Brush edges of egg roll skins with beaten egg. Fold one corner over filling. Fold in 2 sides and roll up.
  4. Place on baking sheet and brush with vegetable oil.
  5. Bake 12 to 15 minutes, or until crisp and golden.

Source:  Mr. Food

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