Awesome Egg Rolls

Awesome Egg Rolls

192
ROUVER 0

"They are a little time consuming, but they're definitely worth the effort. You can substitute shredded chicken or pork in this recipe. Serve with hot mustard."
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Ingredients

45 m servings 208 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 208 kcal
  • 10%
  • Fat:
  • 12.3 g
  • 19%
  • Carbs:
  • 17.7g
  • 6%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 396 mg
  • 16%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a large bowl, mix together cabbage, carrots, sprouts, celery, and onion. Stir in shrimp, soy sauce, garlic powder, and black pepper.
  2. Pour beaten egg into a skillet placed over medium heat; cook flat and thin, flipping once, until done. Remove from skillet, cool, and chop finely. Stir egg into cabbage mixture. Sprinkle top with cornstarch, mix, and allow to sit 10 minutes.
  3. Mix 1 tablespoon cornstarch with 2 tablespoons cold water. Set aside.
  4. Place 2 or 3 tablespoons of the shrimp mixture into the center of an egg roll skin. Dip a spoon into the water and cornstarch mixture, and moisten all corners but the bottom corner. Fold the egg roll skin from the bottom over the mixture, making a tight tube of the shrimp mixture. Fold corners in from the sides, and press to stick against folded roll. Then roll the rest of the way. Repeat with remaining egg roll wrappers.
  5. Pour vegetable oil into a deep frying pan to a depth of 3 or 4 inches, and heat oil to 350 degrees F (175 degrees C). Carefully place egg rolls into hot oil, and fry until golden brown. Remove to paper towels.

Reviews

192
  1. 234 Ratings

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Most helpful positive review

These are the best egg rolls ever! I fried some and baked some in the oven at 400 F for 30 min.

Most helpful critical review

Amazing, though I think it was lacking in something. Next time I think I'll add some oyster sauce or something like that.

These are the best egg rolls ever! I fried some and baked some in the oven at 400 F for 30 min.

these came out tasting JUST like egg rolls you get from a chinese restaurant! i added a little imitation crab, but other than that followed the recipe. i also didnt fry at the end, i brushed wit...

Very good family liked them! to save time i used the cabbage and carrots that come in the bag for coleslaw! Saved me a lot of time and clean up!

Amazing, though I think it was lacking in something. Next time I think I'll add some oyster sauce or something like that.

This recipe turned out great. It was easy to make and everyone loved it! It says 8 servings, but this made 16 egg rolls to be exact!

These Eggrolls are very GOOOOOOOOOOOOOOOOOOOOOOOOD!!!ROUVER ROCKS!!!

These were not bad, but we did not prefer the taste of the shrimp; it seemed to overpower the entire roll. I'll probably try this again sometime using chicken.

These egg rolls were De-lish! My husband and I fought over the last ones! Definatly a recipie I have passed on!

These eggrolls are great! Everyone in the family loves them!