Best 2 Chicken And Shrimp Egg Rolls Recipes

Chicken and shrimp egg rolls are a delectable appetizer or main course that combines the flavors of chicken, shrimp, and vegetables wrapped in a crispy egg roll wrapper. This dish is a perfect blend of textures and flavors, with the tender chicken, succulent shrimp, and crunchy vegetables providing a satisfying bite in every roll. Whether you are looking for a quick and easy weeknight meal or an impressive dish to serve at a party, chicken and shrimp egg rolls are sure to please everyone at the table.

Check out the recipes below so you can choose the best recipe for yourself!

SPICED CHICKEN AND SHRIMP "EGG" ROLLS

Spiced Chicken and Shrimp

This is a great appetizer and is my take on the Classic American Egg Roll. My version is a large double wrapped spring roll that has an egg "crepe" inside. It is really filling and tasty. I love using chicken spiced with Chinese five-spice powder to give it a richer flavour. Together with crunchy vegetables this is more-ish indulgent appetizer. For larger crowds get ahead by making them in advance and place on a floured tray covered in cling film and fry fresh before serving. Or for home freezing, you can lose the egg crepe and fry from frozen.

Provided by Food Network

Categories appetizer

Time 55m

Yield 2 servings

Number Of Ingredients 26

Ingredients

1 tablespoon peanut oil
1 tablespoon grated ginger
2 cloves garlic, finely chopped
1 organic chicken thigh, de-skinned, de-boned, sliced into long thin strips
1 teaspoon Chinese five-spice powder
4 large shrimp, shells and tails removed, deveined
1 tablespoon Shaosing rice wine or dry sherry
1 tablespoon low-sodium light soy sauce
1 teaspoon cornstarch slurry (1/2 teaspoon cornstarch mixed with 1 tablespoon water)
1 teaspoon sriracha
2 free-range or organic eggs
1 pinch sea salt
1 pinch ground white pepper
2 tablespoons peanut oil or vegetable oil
2 dried shitake mushrooms, pre-soaked in hot water for 20 minutes, drained, stalks removed, sliced
1 spring onion, julienned
1/2 small handful beansprouts
1/2 small carrot, julienned
1/4 red pepper, deseeded, julienned
Peanut oil, for frying
2 tablespoons oyster sauce
14 3/4 cups/3.5 liters peanut or vegetable oil, for deep frying
Four 10-inch spring roll wrappers, such as TYJ (made from wheat flour, salt and coconut oil)
1 egg, beaten, for sealing rolls
2 scallions, julienned, soaked in ice-cold water to make curls
Sweet chili sauce

Steps:

For the filling: Heat a wok over high heat. Add the oil, give it a swirl, and then add the ginger and garlic and toss for a few seconds. Then add the chicken strips and stir-fry for 2 to 3 minutes. Add the Chinese five-spice powder and toss well. Stir in the shrimp and cook for 1 minute, and then pour in the Shaosing rice wine and cook until absorbed. Stir in the soy sauce, slurry and sriracha and toss well. Transfer to a plate to cool.
For the egg crepe: Crack one of the eggs into a bowl and lightly beat with a fork or chopstick. Sprinkle in the salt and pepper. Heat a small pan or wok over medium heat and add 1 tablespoon of the oil. Add the beaten egg mixture and swirl around to make a thin egg "crepe". Gently cook for 1 minute, then flip and cook until lightly browned. Remove from the wok and set aside. Repeat with the remaining egg and oil.
For the vegetables: Mix together the mushrooms, onions, beansprouts, carrots and red peppers in a large bowl. Reheat a wok and add some peanut oil. Add the vegetables and oyster sauce, toss well, and cook for less than 1 minute. Remove, drain and set aside.
For frying and assembly: Heat the oil in a deep pot or wok over medium-high heat until hot. Lay 2 pieces of the spring roll wrapper out onto a flat surface in a diamond shape. Place one egg crepe right in the middle. Spoon 2 tablespoons of the filling into the center and top with the stir-fried vegetables. Brush over the wrapper edges with the beaten egg using a pastry brush; this helps stop the spring rolls from bursting open while frying. Fold each of the opposite corners in over the filling and roll the wrapper into a cigar shape. Repeat with the remaining wrappers and fillings.
Deep-fry the spring rolls until golden brown, 3 to 5 minutes. Drain on paper towels, garnish with scallion curls and serve with sweet chili sauce.

CHICKEN-AND-SHRIMP EGG ROLLS

Chicken-and-Shrimp Egg Rolls image

This recipe for chicken and shrimp egg rolls is courtesy of Michael Schulson.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Yield Makes 12 egg rolls

Number Of Ingredients 16

Ingredients

8 cups homemade or store-bought canned low-sodium chicken stock
1 bunch scallions, trimmed and roughly chopped
2 pieces fresh ginger (1 inch each), peeled
4 cloves garlic
3 tablespoons salt
3 boneless, skinless chicken breast halves
1/2 pound large shrimp
1/2 head green cabbage, cored and thinly sliced
4 tablespoons coarse salt
1/2 bunch cilantro stems, roughly chopped
1 red Thai chile, stemmed and minced
1 Granny Smith apple, peeled and finely chopped
12 egg roll wrappers
1 large egg yolk, lightly beaten
Canola oil, for frying
Egg Roll Dipping Sauce

Steps:

Fill a large pot with chicken stock, scallions, ginger, garlic, and salt. Bring to a boil over high heat. Turn off heat and add chicken. Let stand 8 minutes. Remove chicken; let cool. Cut chicken into 1/2-by-1/2-by-1-inch pieces; set aside.
Return liquid to a boil. Turn off heat and add shrimp. Let stand 5 minutes. Remove shrimp, let cool. Cut shrimp in half lengthwise; set aside.
In a large bowl, toss together cabbage and salt. Place in a colander and let drain 20 minutes.
In another large bowl, mix together cilantro stems, chile, apple, chicken, and shrimp. Add cabbage, and toss until well combined.
Place 1 wrapper on a lightly floured work surface. Using a rolling pin, roll out to 1/8 inch thick. Rotate wrapper so that 1 of the points is closest to the edge of your work surface. Place about 2 tablespoons filling in the center of the wrapper making sure to include a couple pieces of shrimp in each egg roll. Fold point closest to edge of work surface up and over filling, then fold points on right and left sides over filling, and roll wrapper away from you to form a cylinder.
Fill a large heavy-bottomed saucepan with oil to a depth of 3 inches. Place over medium-high heat. When oil reaches 375 degrees on a deep-fry thermometer, fry egg rolls, working in batches, until golden brown, about 4 minutes. Serve immediately with dipping sauce.

Tips:

Prep your ingredients: Chop and measure all your ingredients before you start cooking. This will help you stay organized and make the cooking process go smoother.
Use a large skillet or wok: This will give you plenty of room to cook the chicken, shrimp, and vegetables without overcrowding the pan.
Cook the chicken and shrimp first: This will help them stay tender and juicy.
Add the vegetables: Once the chicken and shrimp are cooked, add the vegetables and cook until they are tender-crisp.
Make the egg roll wrappers: In a large bowl, whisk together the flour, water, eggs, and salt. Heat a lightly oiled skillet over medium heat. Pour 1/4 cup of the batter into the skillet and swirl to coat the bottom. Cook for 1-2 minutes per side, or until golden brown. Repeat with the remaining batter.
Assemble the egg rolls: Place a wrapper on a flat surface. In the center of the wrapper, place 1/4 cup of the chicken and shrimp mixture. Fold the bottom edge of the wrapper up over the filling. Fold the left and right edges of the wrapper in. Roll the wrapper up tightly, starting from the bottom. Repeat with the remaining wrappers and filling.
Fry the egg rolls: Heat a large pot of oil to 375 degrees Fahrenheit. Fry the egg rolls in batches until they are golden brown and crispy. Drain the egg rolls on paper towels.
Serve the egg rolls: Serve the egg rolls hot with your favorite dipping sauce.

Conclusion:

Chicken and shrimp egg rolls are a delicious and easy-to-make appetizer or main course. They are perfect for parties or potlucks. With a little planning and preparation, you can make these egg rolls at home in no time. So next time you are looking for a new and exciting recipe to try, give these chicken and shrimp egg rolls a try. You won't be disappointed!