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.




15 min


5 min


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