SHRIMP SPRING ROLLS
I began making these egg rolls in college in my Food Science course, and I have made them countless times since with my own student. For best results, make sure the filling is cool before placing it into wrappers and the oil is hot-the egg rolls should sizzle when put into oil. -Laura Bakker, Omaha, Nebraska
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 1 dozen (1 cup sauce).
Number Of Ingredients 25
Steps:
- In a small saucepan, combine the brown sugar, cornstarch and bouillon granules. Whisk in water and vinegar until smooth. Add the green pepper, pimientos, soy sauce, garlic and ginger. Bring to a boil. Cook and stir for 2 minutes or until thickened; set aside., In a small bowl, combine the cornstarch, sugar and salt. Stir in soy sauce until smooth; set aside., In a large skillet or wok, stir-fry shrimp and garlic in 1 teaspoon oil until shrimp turns pink. Remove and keep warm., Stir-fry the cabbage, mushrooms, water chestnuts and carrot in remaining oil for 2-3 minutes or until carrot is crisp-tender., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add shrimp and green onions; set aside to cool., With one corner of egg roll wrapper facing you, place 1/3 cup shrimp mixture just below center of wrapper. Cover remaining wrappers with a damp paper towel until ready to use. Fold bottom corner over filling. Moisten remaining edges of wrapper with water. Fold side corners toward center over filling. Roll spring roll up tightly, pressing at tip to seal. Repeat., In an electric skillet or deep fryer, heat oil to 375°. Fry spring rolls, a few at a time, for 3-5 minutes or until golden brown, turning occasionally. Drain on paper towels. Serve with sauce.
Nutrition Facts : Calories 270 calories, Fat 12g fat (1g saturated fat), Cholesterol 37mg cholesterol, Sodium 438mg sodium, Carbohydrate 33g carbohydrate (10g sugars, Fiber 2g fiber), Protein 9g protein.
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Erich Schultz
[email protected]These spring rolls were a bit bland for my taste. I would add more spices next time.
Sivanathan Siva
[email protected]I'm not a big fan of shrimp, but I really enjoyed these spring rolls. The vegetables and dipping sauce were delicious.
Gabriel Lambert
[email protected]These spring rolls were a great way to use up leftover shrimp. They were easy to make and very tasty.
Dennard Worrell
[email protected]I followed the recipe exactly and the spring rolls turned out perfectly. I would highly recommend this recipe.
Nkata Christopher
[email protected]The spring rolls were a bit greasy for my taste, but the flavor was good.
iyow barre
[email protected]These were easy to make and turned out great! I will definitely be making them again.
R P
[email protected]I love the combination of flavors in these spring rolls. The shrimp, vegetables, and dipping sauce are all perfect together.
Clari Joseph
[email protected]These spring rolls were delicious! The only thing I would change is to add more shrimp.
Ikram Hadi
[email protected]I've been making these spring rolls for years and they're always a crowd-pleaser. They're perfect for parties or as a quick and easy weeknight meal.
Tonya Phipps
[email protected]These were so good! I made them for a potluck and everyone loved them.
Fareedah
[email protected]I love this recipe! The spring rolls are always crispy and the shrimp is cooked perfectly. I also like that the recipe is easy to follow.
Engineer Ahad
[email protected]These shrimp spring rolls were a hit at my party! They were easy to make and so delicious. The dipping sauce was the perfect complement.