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Shrimp Egg Rolls

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  • Prep 1 hr 15 min
  • Total 1 hr 15 min
  • Servings 8
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Cooked chicken or pork can substituted for the shrimp in this home-cooked version of a favorite take-out food. Thaw frozen egg roll skins at room temperature.
By Betty Crocker Kitchens
Updated Jan 15, 2014
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Ingredients

  • 1 teaspoon cornstarch
  • 1/4 teaspoon five-spice powder
  • 4 teaspoons soy sauce
  • 1 tablespoon vegetable oil
  • 4 cups purchased coleslaw mix (from 16-oz bag)
  • 1 cup fresh bean sprouts
  • 2 tablespoons sliced green onions
  • 1/2 teaspoon grated gingerroot
  • 1/2 cup finely chopped cooked shrimp
  • Vegetable oil for frying
  • 8 egg roll skins (from 1-lb package)
  • 1 egg, beaten
  • Sweet-and-Sour Sauce or purchased sauce

Steps

  • 1
    In small bowl, combine cornstarch, five spice powder and soy sauce; blend well. Set aside.
  • 2
    In large skillet or wok, heat 1 tablespoon oil over medium-high hea until hot. Add coleslaw mix, bean sprouts, onions and gingerroot; cook and stir 3 to 4 minutes or until tender. Add shrimp and cornstarch mixture; cook and stir 1 to 2 minutes or until mixture is thoroughly coated. Remove from skillet; cool to room temperature.
  • 3
    In deep fryer or 4-quart Dutch oven, heat oil (3 to 4 inches) to 350°F.
  • 4
    Meanwhile, place 1 egg roll skin on work surface with 1 corner facing you. (Cover remaining skins with damp paper towel to prevent drying out.) Place 1/4 cup coleslaw mixture slightly below center of egg roll skin. Fold corner of egg roll skin closest to filling over filling, tucking point under. Fold in and overlap right and left corners. Brush remaining corner with egg; gently roll egg roll toward remaining corner and press to seal. (Cover filled egg roll with damp paper towel to prevent drying out.) Repeat with remaining egg roll skins and coleslaw mixture.
  • 5
    Fry egg rolls, a few at a time, in oil 4 to 6 minutes. turning once, until golden brown. Drain on paper towels. Serve with Sweet-and-Sour Sauce.

Tips from the Betty Crocker Kitchens

  • tip 1
    Chicken or Pork Egg Rolls: Substitute shredded cooked chicken or pork for the shrimp.
  • tip 2
    To make in oven, heat oven to 400°F. Spray cookie sheet with cooking spray. Place uncooked egg rolls, seam side down, on cookie spray. Bake 15 to 20 minutes or until golden brown.
  • tip 3
    To make in oven, heat oven to 400°F. Spray cookie sheet with nonstick cooking spray. Place uncooked egg rolls, seam side down, on sprayed cookie sheet. Lightly spray top and sides of egg rolls with cooking spray. Bake 15 to 20 minutes or until golden brown.

Nutrition

220 Calories, 11g Total Fat, 8g Protein, 22g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size: 1 Egg Roll
Calories
220
Calories from Fat
90
Total Fat
11g
16%
Saturated Fat
2g
9%
Trans Fat
0g
Cholesterol
60mg
20%
Sodium
220mg
9%
Potassium
115mg
3%
Total Carbohydrate
22g
7%
Dietary Fiber
2g
7%
Sugars
2g
Protein
8g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
15%
15%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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