Pan-Fried Egg Rolls

Rather than the usual filling mishmash, these family-tradition egg rolls keep the ingredients more distinct, similar to spring or summer rolls. The family likes to pan-fry these so they're crisp without the fuss and mess of deep-frying. You'll find sweet chili sauce in the Asian foods section of most supermarkets. Yield: 12 servings (serving size: 1 egg roll and 1 1/2 teaspoons sauce) Nutritional Information Calories:103 Fat:4g (sat 0.7g,mono 1.7g,poly 1.3g) Protein:7.9g Carbohydrate:8.7g Fiber:0.7g Cholesterol:48mg Iron:1.3mg Sodium:207mg Calcium:23mg

Pan-Fried Egg Rolls
Adapted from find.myrecipes.com
Pan-Fried Egg Rolls

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Adapted from find.myrecipes.com

Ingredients

  • 1/4

    cup sweet chili sauce, divided

  • 12

    ounces fresh bean sprouts, chopped

  • 12

    (8-inch) egg roll wrappers

  • 12

    cooked jumbo shrimp, peeled, deveined, and split in half lengthwise (about 13 ounces)

  • 6

    tablespoons chopped fresh cilantro

  • 1/4

    cup peanut oil

  • 1

    tablespoon rice vinegar

  • 2

    teaspoons less-sodium soy sauce

  • 1/4

    teaspoon grated peeled fresh ginger

  • 1/8

    teaspoon freshly ground black pepper

Directions

1. Combine 3 tablespoons chili sauce and bean sprouts, tossing well to coat. 2. Working with 1 egg roll wrapper at a time (cover remaining wrappers to prevent drying), place wrapper onto work surface with 1 corner pointing toward you (wrapper should look like a diamond). Spoon about 2 heaping tablespoons bean sprout mixture into center of wrapper; top with 2 shrimp halves and 1 1/2 teaspoons cilantro. Fold lower corner of wrapper over filling; fold in side corners. Moisten top corner of wrapper with water; roll up jelly-roll fashion. Place egg roll, seam side down, on a baking sheet. Repeat procedure with remaining wrappers, bean sprout mixture, shrimp, and cilantro. 3. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add 6 egg rolls, seam side down; cook 7 minutes or until golden, turning occasionally. Place on a wire rack. Repeat procedure with remaining 2 tablespoons oil and 6 egg rolls. 4. Combine remaining 1 tablespoon chili sauce, vinegar, and remaining ingredients. Serve sauce with egg rolls.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: