VEGGIE SHRIMP EGG ROLLS
These wonderful appetizers will be the hit of your next cocktail party. They're versatile in that you can replace the shrimp with cooked crab, lobster or chicken. The tangy, apricot dipping sauce comes together in a pinch.-Carole Resnick, Cleveland, Ohio
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 38 egg rolls.
Number Of Ingredients 18
Steps:
- In a large skillet, saute ginger and garlic in 1 tablespoon oil over medium heat for 1 minute. Add the shrimp, onions, carrot, red pepper, bean sprouts, water and soy sauce; cook and stir for 2-3 minutes or until vegetables are crisp-tender and shrimp turn pink. , Reduce heat to low; cook for 4-5 minutes or until most of the liquid has evaporated. Remove from the heat; let stand for 15 minutes. , Place a tablespoonful of shrimp mixture in the center of a wonton wrapper. (Keep wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. , In a large skillet over medium heat, cook egg rolls, a few at a time, in remaining oil for 5-7 minutes on each side or until golden brown. Drain on paper towels., In a blender, combine the sauce ingredients; cover and process until smooth. Serve with egg rolls.
Nutrition Facts : Calories 108 calories, Fat 3g fat (0 saturated fat), Cholesterol 19mg cholesterol, Sodium 222mg sodium, Carbohydrate 17g carbohydrate (6g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
SHRIMP EGG ROLLS
Tasty shrimp egg rolls with cabbage, bean sprouts, and yummy garlic! The special sauce is amazing!
Provided by ydipoo
Categories Appetizers and Snacks Wraps and Rolls Egg Roll Recipes
Time 50m
Yield 6
Number Of Ingredients 13
Steps:
- Heat sesame oil in a skillet over medium heat. Add ginger and garlic; cook until fragrant, about 1 minute. Stir in cabbage, bean sprouts, and oyster sauce; saute until veggies start to turn translucent, about 5 minutes. Add shrimp and soy sauce, stir, and remove from heat. Set aside until filling is cool enough to handle.
- Heat 2 inches oil in a deep skillet to 350 degrees F (175 degrees C).
- While oil is heating, place an egg roll wrapper on a dry work surface. Spoon about 1 tablespoon of filling onto the center of the wrapper. Pull the bottom left corner over the filling and fold the two sides in, moistening edges with water as you go; roll tightly to seal. Repeat to make a few more egg rolls, wiping the work surface between each roll.
- Place several egg rolls in the hot oil and fry until wrappers are golden brown, 5 to 7 minutes. Transfer to a paper towel-lined plate to drain while you make and cook remaining egg rolls.
- Combine duck sauce, oyster sauce, and soy sauce; stir until well combined. Serve sauce with egg rolls.
Nutrition Facts : Calories 256.1 calories, Carbohydrate 32.3 g, Cholesterol 75.2 mg, Fat 9.3 g, Fiber 2.1 g, Protein 11.4 g, SaturatedFat 1.3 g, Sodium 714.5 mg, Sugar 19.8 g
ANGELIC SHRIMP AND LOBSTER
Make and share this Angelic Shrimp and Lobster recipe from Food.com.
Provided by Kim127
Categories Lobster
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a large saute pan over medium heat, melt butter and saute garlic and shallots for 2 minutes.
- Add wine, chicken broth, black pepper, and red pepper flakes and bring to a boil over medium-high heat until the liquid starts to reduce.
- Add shrimp and cook about 5 minutes until opaque.
- Add lobster just to heat through.
- Reduce heat to simmer, add cream and turn off heat after 1-2 minutes.
- Meanwhile, cook pasta according to package directions.
- Drain.
- Remove seafood from sauce and set aside.
- Toss pasta with sauce.
- Place seafood on top of pasta, sprinkle with parsley and serve.
SHRIMP EGG ROLLS (SIMPLE AND FAST)
These egg rolls are so easy. They taste great. Once you eat these you just may not ever want store-bought or restaurant egg rolls ever again. These are the best egg rolls I have ever had. Hope you like! I normally use Azumaya or Nasoya brand egg roll wrappers. They work and taste great. This recipe goes great with recipe #104944. I have also used apricot jelly in place of pineapple preserves for that recipe since I can never seem to find pineapple preserves.
Provided by birdie 3 andrea
Categories Asian
Time 20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Cook shrimp and ginger in a lightly greased pan over medium heat for about 2 minutes.
- Add cabbage, bean sprouts, carrot, green onions and cook till no longer firm, especially making sure that the carrot is soft.
- Add oyster sauce.
- Remove from heat.
- Add oil to wok.
- Preheat wok to 350°F.
- Add desired amount of filling into each egg roll wrapper. Follow directions on package for the folding technique.
- Mix together cornstarch and water to make a paste and use to seal the egg rolls.
- Deep fry 2-3 minutes, turning until golden and crisp.
- Let drain on paper towels.
SHRIMP AND LOBSTER EGGROLLS
Make and share this Shrimp and Lobster Eggrolls recipe from Food.com.
Provided by calipublicist
Categories Healthy
Time 35m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- Stir together all ingredients, except rolls, with 1/4 teaspoon each of salt and pepper, then chill, covered, until ready to serve.
- Cut down into tops of rolls to split them, but do not cut all the way through, and fill each with 1 rounded tablespoon seafood.
Nutrition Facts : Calories 115.3, Fat 3.5, SaturatedFat 0.6, Cholesterol 34.2, Sodium 298.3, Carbohydrate 14.4, Fiber 0.5, Sugar 1.7, Protein 6.5
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