Shrimp Egg Rolls
Make your favorite take-out dish right at home! Best of all, these can be baked or fried. Make a huge batch today and freeze as needed!
Dovetailinh Tips; Use the shrimp you prepared on day 1 in todays egg rolls.
|1 cup||vegetable oil|
|1 pound||medium shrimp, peeled, deveined and roughly chopped|
|3 cups||coleslaw mix|
|1/2 cup||bean sprouts|
|1 stalk||celery, diced|
|2||green onions, thinly sliced|
|2 cloves||garlic, minced|
|1 tablespoon||reduced sodium soy sauce|
|1 tablespoon||oyster sauce|
|1 tablespoon||freshly grated ginger|
|1 teaspoon||sesame oil|
|1 teaspoon||sriracha, optional|
|18||egg rolls wrappers|
Heat vegetable oil in a large skillet or Dutch oven over medium high heat.
In a medium bowl, combine shrimp, coleslaw mix, bean sprouts, celery, green onions, garlic, soy sauce, oyster sauce, ginger, sesame oil and Sriracha.
Working one at a time, place shrimp mixture in the center of each wrapper. Bring the bottom edge of the wrapper tightly over the filling, folding in the sides. Continue rolling until the top of the wrapper is reached. Using your finger, rub the edges of the wrapper with water, pressing to seal. Repeat with remaining wrappers and shrimp mixture.*
Working in batches, add egg rolls to the Dutch oven and fry until evenly golden brown and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.