Homemade Shrimp Eggrolls

Authentic Homemade Eggrolls made simple!
Delicious and Easy to make!


1 Package Eggroll Wrappers

1/2 lb Raw Deveined and Tails Off

1 Package Asian Mix Salad with Carrots

1 TBSP Soy Sauce

1 TBSP Sesame Seeds

1 TSP Sesame Oil

3-4 Scallions

1 TBSP Ginger

2 Garlic Cloves

1 Egg (For sealing, not pictured)

Kosher Salt

Cracked Black Pepper

2 TBSP Canola or Vegetable Oil

Canola or Vegetable Oil for Frying

Makes 4-6 Servings.

Chop scallions.
Separate the greens from the whites, reserving the white portions for garnish.
Smash, peel, and mince garlic.
Zest some ginger.
On a separate board, chop the shrimp.
If you see any shells or unwanted pieces, remove.
Preheat wok to medium heat.
Saute shrimp for 1-2 minutes, season with salt and pepper.
Add in the garlic and cook for 1-2 mins.
Add in the ginger zest.
Now the salad mix.
Add in the green scallions, reserving the whites for the garnish later.
Toss in the sesame seeds.
Now for the sauces, add in the soy sauce.
Now the sesame oil.
Cook for another minute and set aside.
Crack the egg and whisk.
Grab a basting brush to help seal the sides of the rolls.
Scoop a moderate amount into the middle of the eggroll wrapper.
Brush on some of the egg on all corners.
Roll the wrapper upward, tucking in the mixture as you go..
Fold in the sides adding a little more egg to the edges to hold it tight.
Roll it all the way over.
There, perfect!
Repeat until all the eggrolls are rolled evenly. Preheat a deep pot or wok to 350 degrees.
Carefully place eggrolls into the oil and cook for exactly 3 minutes.
Eggrolls are done when browned.
Ahhh… crispy on the outside and soft and flavorful inside! Serve with your favorite soy, hoisin, or duck sauce. Enjoy!

Copyright © 2020, Original Photography, Writing, Recipe Creation, and Post by Andrea Danielle Pistella.

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