How to make it

  • Devine and peel your shrimp chopped into small pieces - you should have a good 2 cups chopped shrimp. Set aside.
  • In a large wok style pan stir fry the first 6 ingrediants, in 2 tsps of olive oil (or peanut oil) Stir in Oyster sauce, pepper flakes and soy sauce. Cook down for 2 mins.
  • Remove from heat and add shrimp.
  • Place egg roll wrappers on the counter - I do 6 at a time as that is what I can comfortably work with on my counter - place 2 tbsps of the filling diagonally on the wrapper - fold bottom corner of the wrapper over the filling, roll snugly half-way to cover the filling. Fold both sides snugly against the filling; moisten the edges of the top flap and roll the flap over to seal - lay flap side down until ready to cook - place in a plate that has been lightly floured.
  • You can deep fry at 350 degrees or I take a cast iron skillet and fill 1/3 with canola oil and get to frying temp (when you take a tooth pick and immerse it in the oil and oil spatters up it's ready) arrange 2-3 egg rolls at one time and flip when golden brown. Place on Paper towel to absorb any fats - serve hot with some duck sauce and enjoy!!

Reviews & Comments 7

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    " It was excellent "
    justabeginner ate it and said...
    EXCELLENT!!! I made the entire dozen, and only have one left......because I had to threaten the girls with physical pain. I need at least one for lunch tomorrow. Took longer than I had planned, but worth every minute. Now the girls are giving me "menue" suggestions. Not bad for a beginner. Thanks.............
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    " It was excellent "
    iffyo ate it and said...
    love shrimps!Saved!
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  • dixiediner 10 years ago
    Thank You!
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  • leslierose_64 10 years ago
    will bookmark this. aside from duck sauce, what would be a good sauce for this? will sweet and sour do or hot sauce?
    i love the veggies that you include here.
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    " It was excellent "
    peetabear ate it and said...
    I love egg rolls..
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  • debra47 10 years ago
    Recipe looks fabulous. Made egg rolls once a very long time ago and recall it was worth the effort. I will let you know how your recipe is once I make them in the near future. My problem at the moment is so many recipes bookmarked and deciding which ones to make next.
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  • invisiblechef 10 years ago
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