Shrimp Egg Rolls


  • 1 and 1/2 cups of small cooked shrimp
  • 3 scallions, shredded
  • 1 inch piece of ginger, grated
  • 2 large cloves garlic, chopped
  • 4 oz bamboo shoots, chopped
  • 1 oz bean sprouts
  • 1 tsp soy sauce
  • 3 tsp cornstarch blended with 1 tbs water
  • 1 egg separated
  • kosher salt and fresh cracked black pepper to taste
  • To make the filling combine the shrimp, scallions, ginger, garlic, bamboo shoots, bean sprouts, soy sauce, cornstarch and water, egg yolk and seasoning.
  • Lightly beat the egg white.
  • Place a spoon full of filling in the middle of each egg roll wrapper. Brush the edges with egg white and fold into neat parcels, tucking in the the ends well.
  • Heat the oil in a deep frying pan to 360 degrees. Cook the egg rolls for 1-2 minutes or until golden brown and crisp, turning to make sure they brown evenly.
  • Remove with a slotted spoon and drain on paper towels.
  • Serve with soy sauce and sesame oil for dipping.

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