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Managed By: ninakat
Managed Since: 06/20/2009
Views: 1,150
Money Earned: M$6.61
Page revenue is subject to change as we obtain data from our partners
Managed Since: 06/20/2009
Views: 1,150
Money Earned: M$6.61
Page revenue is subject to change as we obtain data from our partners
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Ingredients
- 1 16 oz package of egg roll wrappers
- 1 pound of raw shrimp, cleaned and sliced.
- 1 medium onion, sliced
- 2 stalks celery, cut diagonally
- 1 carrot, cut thin
- 1/2 pound Napa cabbage, sliced to 1 inch lengthwise
- While Napa cabbage is preferred, you are free to use any variety.
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- Water
- 2 to 4 cups plus 2 tablespoons of peanut oil or vegetable oil
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Equipment
- Wok or skillet
- Spoon
- Bowl
- Cooking brush
- Deep fryer
- Deep fat thermometer
- Slotted spoon
- Colander or platter lined with paper towel
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Making Egg Rolls
- Heat two tablespoons of oil over medium-heat in a wok or skillet.Epicurious.com: Chinese Egg Rolls
- Add veggies and cook until almost firm
- Add shrimp, cook until pink
- Add about one teaspoon of the vegetable/shrimp mixture to the center of an egg roll wrapper.Food Network:
- Roll the corner closest to you over the filling.
- Brush the top corner with water and fold in the sides of the wrapper.Food Network:
- Continue rolling until the wrapper is closed and press to seal. Do this with all of the wrappers.
- Heat two to four cups of oil in a deep fryer until it reaches 350 degrees Fahrenheit.Epicurious.com: Chinese Egg Rolls
- Place one to five rolls in the deep fryer, making sure not to overcrowd them.About.com: Egg Roll Recipe Epicurious.com: Chinese Egg Rolls
- Deep fry until golden brown (about three to five minutes).About.com: Egg Roll Recipe Epicurious.com: Chinese Egg Rolls
- Remove from the deep fryer with a slotted spoon and allow to drain in a colander or on a platter lined with paper towel.Epicurious.com: Chinese Egg Rolls
- Repeat steps eight through ten for the remaining egg rolls.
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