Egg Rolls a la Paye Recipe -
Egg Rolls a la Paye Recipe
  • READY IN 35 mins

Egg Rolls a la Paye

Recipe by  

"These you have GOT to try. I stumbled upon this creation one day while puttering with what was in the fridge, and viola!! A crispy egg roll filled with shrimp, chicken and bacon for a full flavored crunch."

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Ingredients Edit and Save

Original recipe makes 12 egg rolls Change Servings
  • PREP

    30 mins
  • COOK

    5 mins

    35 mins


  1. In a large bowl, stir together the bacon, chicken, shrimp and bean sprouts. Season with soy sauce and garlic salt, and mix until well blended. Place a few generous teaspoons onto the center of one egg roll wrapper at a time, and roll up according to the package directions.
  2. Heat enough oil to cover the rolls completely in a large heavy skillet to 365 degrees F (180 degrees C). Fry rolls a few at a time, turning once, until golden brown. Remove with tongs to drain on paper towels. They are delicious plain, or with plum sauce for dipping.
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  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2004

These were very good and we all enjoyed them but we all agreed we prefer the taste of shredded cabbage over the bean sprouts. Also, I think cabbage is easier to work with and the wraps are easier to fold than with the sprouts. Because others complained of the salt content, I substituted the garlic salt for 1/8 tsp. garlic powder. Tasted perfect. This recipe is a keeper!

Most Helpful Critical Review
Jan 06, 2008

These were okay for me. I used cabbage instead of the sprouts, but they had a very strong salty, bacon flavor. I really like bacon, but for some reason these didn't taste too great. My husband liked them though.

Aug 28, 2007

Very good, but I made a few changes since several people commented these were too salty. I used cooked salad shrimp from the seafood counter instead of canned, used 3 cups cabbage instead of bean sprouts and used garlic powder instead of garlic salt. I baked mine for 10-15 minutes, turning 1/2 way through, because I don't like dealing with the mess of deep frying.

Jan 25, 2004

These are so good. My husband loved them. They were easy to make and used a lot of things I had on hand! Thank you for this recipe!

Feb 22, 2005

I decided to make these on a day when I was at home by myself and wound up wishing I had somebody at home to enjoy them with. I used cabbage rather than bean sprouts and added some fresh ground pepper to the 2nd 6 before I rolled them up. I like the ones with the pepper just a little better. Deep fried in peanut oil and yum!

Feb 23, 2007

These were terrific! Used about 1 c sprouts and 2 c shredded cabbage w/ 1/2 c shredded carrot. Added 1 t minced fresh ginger. Limited soy sauce so it wouldn't make rolls soggy - garlic salt was great to get the saltiness it needed. Very delicious - just as good (if not better!) than restaurant rolls! I used chopped shrimp, next time I'll add pork/chicken.

Jan 25, 2004

These are superb! We all loved them, although they were a little salty. Albeit, I did sautee the chicken in a soy sauce, teriyaki, lemon & garlic marinade. Overall, great!!!

Feb 12, 2004

i was asked to make egg rolls and am i ever happy to have come across these.Although i substituted cabbage for bean sprouts{as there is alot of health contraversies}they turned out wonderful.I may not have followed the measurments to the tee i used the basic concept and was told they were the best egg rolls ever had.So i thank you!


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  • Calories
  • 215 kcal
  • 11%
  • Carbohydrates
  • 20.1 g
  • 6%
  • Cholesterol
  • 30 mg
  • 10%
  • Fat
  • 10.6 g
  • 16%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 9.6 g
  • 19%
  • Sodium
  • 367 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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