Jump to Recipe
Yes, I have discovered that egg rolls are the answer to all our problems, and maybe yours too, at least for one night! Besides the fried part, egg rolls are really pretty nutritious. And if you fry them quick and let them drain on paper towels, I bet the amount of grease is minuscule. That’s what I am telling myself anyway. So here is the skinny on these delites!
I used shrimp and scallops because I had left over in the freezer from our Christmas Fondue party. I sauteed them in a pan with vegetable oil, then took them out with a slotted spoon and added the onion, garlic and ginger to the pan and let cook through for just a minute while I diced up the shrimp/scallop into small pieces.
Add the shrimp back into the pan and heat through, 3minutes tops! Then add your mushrooms, let these cook down for 2 minutes. Carrots and shredded broccoli blend to follow, toss around for a few minutes you just want this to heat through. You don’t want to loose the crunchiness of the vegis.
Take off the heat and add the soy sauce and toss this around well too. At this point you could put it in the fridge and make it the next day. Whatever you do you DO want it to cool down before you have to wrap up your egg rolls if its too hot the juices with just melt the egg roll wrappers.
Look at that! They are so happy their hangin’ out side ways!
Just before you start to wrap the little dudes up you need to add the water chestnuts and the green onion and the red pepper flakes. Then you can get yourself a slotted spoon so any juices drip off before you place it on the wrapper.
EGG ROLL WRAP UP step 1
step 3-tuck in the sides, just like you are doing a babies diaper…do any of you remember cloth diapers?….am I dating myself? Okay, just tuck in the sides people!
step 4- you will need a small dish of water near by to dip your finger in and wet down the top triangle of the wrapper so that it sticks.
step 5- now take it home, roll that baby up!
Here is where it gets iffy, I put about 1/4 inch of vegetable oil in the bottom of my dutch oven and got it hot. How hot? I don’t really know so it was bubbling a bit when I tossed a drop of water in there. Just a drop mind you! Then I carefully placed them in the pan, when they looked like they were well browned I turned them and let them get nice and crisp on the other side. Using tongs I lifted them out and let them drain a second, before putting on paper towel to drain. If you have a wok AWESOME for you! I don’t so my big O dutch oven works just fine.
I did not serve these with anything…loser mom. But you could make some rice, or a nice green salad with a thai peanut dressing. We had soccer and lots of homework tonight so it was egg roll throw down the gullet night.
This one got a big THUMBS UP by my 13 year old.
- 1 deep frying pan or wok
- 1 metal tongs
- 1 slotted spoon
- 3 cups protein= chicken, shrimp, scallops this can be whatever you like
- 1 tbsp grated fresh ginger
- 1/2 cup diced onion
- 4 cloves garlic, minced more or less depending on your preference
- 1 1/2 cups sliced, and diced mushrooms any variety will do, I usually use white button, or portobello
- 1 cup shredded carrot
- 1 cup bagged shredded chopped broccoli/cabbage blend
- 1/4 cup soy sauce
- 1/4 tsp red pepper flakes
- 1/2 cup sliced scallions/green onions
- 1 can sliced water chestnuts drained and chopped into smaller pieces
- 1 package egg roll wrappers 20 per package
- 2 cups vegetable oil for frying
- Sauteed the shrimp in pan with a drizzle of vegetable oil. When shrimp are pink remove from pan. Add the onion, and ginger to the pan and let cook through for just a few minutes. While the onion is cooking chop up cooked shrimp into small pieces.
- Add the shrimp back into the pan and heat through, 3minutes tops! Then add your mushrooms, let these cook down for 2 minutes. Carrots and shredded broccoli blend to follow, toss around for a few minutes you just want this to heat through. You don’t want to loose the crunchiness of the vegis.
- Remove from heat, add the soy sauce and red pepper flakes toss to combine. Allow filling to completely cool. (At this point you could put it in the fridge and make egg rolls the next day.)
- Add water chestnuts and the green onion right before rolling up.
Rolling up egg rolls :
- To get your area prepared, with baking sheet, small bowl of water, clean counter space. -lay one egg roll wrapper on counter and take a small spoonful of filling, approximately 1/4 cup (maybe a little more) in slotted spoon so juices drain off. -place filling in middle lower half of egg roll ** see photos for proper placement of egg roll it should be in diamond formation. f-old bottom point up over filling-fold each side in, and then, dip your finger in the water and dampen the remaining edges and roll egg roll up. place on backing sheet and continue until all filling is gone.
- add about 1/4 inch of vegetable oil to frying pan and heat until oil is starting to sizzle, a drop of water should make a big sizzle. Now add in your egg rolls, you can do 4-6 at a time depending on the size of your pan, do not over crowd pan. turn after about 3 minutes try to get a good fry on all sides. remove egg rolls to a baking sheet lined with paper towel to soak up any unwanted grease.