[Shrimp Egg Rolls] Fresher and Healthier Egg Rolls Brimmed with Delicious Flavour

There was a popular Vietnamese restaurant near my previous work place. I went there once a month to have Vietnamese vermicelli noodle with an egg roll. One egg roll was $1.25 before tax. I refrained myself to have two, but it was really tasty! 

Actually it's surprisingly easy to make. As you imagine, homemade egg rolls are much healthier, because you are using clean oil, and also much fresher, because you make them to eat for the next meal. And it is, for sure, cheaper, too. Egg rolls make a great appetizer or a side dish to a meal. 

I'll get thinner spring roll wrappers sometime and introduce a very easy pork spring roll recipe. Egg rolls and spring rolls are very similar to make.

As I said above, egg rolls are very easy to make if you keep a couple of rules.

Rule # 1 - Your egg roll filling must be cooled off. You don't want to end up with soggy egg rolls.

Rule # 2 - Your egg roll filling must be completely drained.  You never want to end up with soggy egg rolls.

Here goes the recipe. I got the recipe from the back of the the egg roll wrappers. It's actually pretty good  and I've used it several times.

Ingredients

1 package egg roll wrappers 

1/2 lb shrimps

3-4 mushrooms, any kind

2 staks celery

1/2 onion

1/2 lb bean sprout

1-2 teaspoons sugar

2 tablespoons vegetable oil

salt

pepper

1 teaspoon  cornstarch

Sauce - Plum sauce (store-bought)

Directions

1. Chop mushroom, onion and celery.

2. Cut shrimp into small pieces. Drain any excessive liquid.

3. Heat a large pan over hight heat and add the cooking oil to coat the pan. Add the shrimp and cornstarch, and cook it over medium - high heat. Put shrimp aside.

4. Add another tablespoon oil. Then, continue stir-frying onion.

5. Add celery, and then mushroom and cook for another minute.

6. Add bean sprout and stir-fry for another minute.

7. Drain any excessive liquid and put aside to cool off for 20-30 minutes. You can prepare up to this step ahead.

Now you are ready to roll!

8. Place 1 tablespoon filling at the bottom corer of a wrap.

 Lift the bottom corner up and begin rolling until you reach halfway up.

9. Fold over the left side and the right sides towards the centre.

10. Continue rolling and finish up the roll, seal with a little bit of water and place seam side down. 

Now you are ready to fry.

12. Fill a wok with 2 inches of high-heat cooking oil. Heat the oil to 350°F (175°C) (or until a cube of bread will fry to golden brown immediately. Frying 5 to 6 egg rolls at a time, turning occasionally until golden brown about 90 seconds. 

12.  Place on paper towel to drain and cool.

Plum sauce is a nice pick for egg rolls. Buy any jar of plum sauce. 

It's much easier than it looks. Try!

When I make egg rolls at home, I make a lot to make sure I can eat as many as I want!

Long weekend started!

Happy Easter!

Shrimp Egg Rolls