Skip to main content

Shrimp Egg Rolls

The Fried One.

But the baked ones were good, too.


Recently, in an effort to have some New York style Chinese food on this coast, I tracked down a bottle of duck sauce at the Asian market. None of this dipping-egg-rolls-in-sweet-and-sour-sauce thing that West Coasters tend to do. However, I failed to find any good NY-authentic egg rolls to go with the sauce, so I decided to make some of my own.

I pretty much followed this recipe, except that I baked mine. Except for the one that I fried. And ok, the fried one was way more delicious than the others. But if you want to bake them instead, you can do that, and they're still good.

I'm not too vegetarian to admit that I really like the little salty red specks of pork that are usually in egg rolls. For the 2-ish tablespoons that I'd probably put into one batch of egg rolls, I didn't bother figuring out how to get pork like that. But if you're making a big batch, or if you really like pork, maybe add some.


Filling for 19 egg rolls.


After some trial and error, this was the amount of filling that worked best.

This recipe made exactly the right amount of filling for 1 package of egg roll wrappers (20-ish wrappers). And to be clear, the exact right amount means that it filled 19 out of the 20, so I could put banana and chocolate in the 20th.


The Recipe:
20 egg roll wrappers
1 head napa cabbage, shredded
1 carrot, shredded
1 stalk celery, shredded
1/4 onion, shredded
1/4 lb shrimp, cooked and chopped
1 egg, scrambled
2 tb soy sauce
1 tsp garlic powder
1/4 tsp pepper
2 tb cornstarch
  • Mix all ingredients except cornstarch.
  • Sprinkle cornstarch over surface, then mix into the filling. Let sit for 10 minutes.
  • Place an egg roll wrapper diagonally, with a corner facing you. Place a small amount of filling in the center. Fold the corner closest to you over the top, then fold in the horizontal corners, then roll away from you. Repeat for each roll.
  • Place finished rolls on a baking sheet lined with parchment paper. Spray the tops liberally with cooking spray.
  • Bake at 400 degrees for 15 minutes on one side, then flip and bake another 10 minutes.

The Verdict:
Overall grade: B+
Overall reason: The fried ones get an A+ for taste but a C- for health and ease. The baked ones average around a B+ on both counts.
Time to prepare: 80 minutes
Husband quote: ::nodding approvingly:: "Very good."






Labels:

Comments

Post a Comment

Popular posts from this blog

Kitchen renovation!

BEFORE: AFTER: Still to come: a beautiful new induction range and some wood shelving on the left side, above the backsplash. And maybe the shelving unit on the wall facing the cabinets should be green, but we're going to live with a while before making that decision.
2 comments
Read more

Pickled radishes

I made those! When the CSA box hands you radishes, you eat one. Then you try to give the rest to the neighbors. Then, left with no other option, you pickle them. Then you discover that the pickled radishes are really good. I followed  this super-simple method from My Korean Kitchen . I picked it because it had good reviews on Pinterest, but mostly because it was easy, and I wasn't willing to dedicate a lot of time and effort to these things that none of us really liked. But it turns out that they are delicious.  As is clear from the original recipe, these are good with Korean food. They are also good on Vietnamese rice bowls. And they are PERFECT on salad with hard boiled egg and honey-mustard dressing. And the toddler ate half of them in one sitting, just as a snack. We might actually need to buy more radishes. The Recipe: 1 bunch radishes 1 c water 1 c sugar 1 c white vinegar Pinch of salt Thinly slice the radish bulbs and place them in gla...
1 comment
Read more

Spicy Tomato Jam

Little pot of bubbling goodness seeks lentil patties, sweet potato fries, or pretty much anything else. I recently made  this recipe  from Crumb Blog for lentil patties with tomato jam. The lentil patties were pretty good, but the tomato jam was really something to write home about. It's one of those foods that makes you feel warm, even when it's cold. It has just the right balance of sweetness, acidity, and spice. The mustard seeds are a must (haha, must ard seeds). Their crunch, and the little burst of toasty peppery flavor that follows, are amazing in contrast to the rest of the flavors. The next time you're tempted to put ketchup on something, consider this instead.  I have a little bit of this gold left over in the freezer. I'm thinking I may thin it out with vegetable broth and use it as a sauce for a stir-fry. Stay tuned for the results. The only change I made to this recipe was upping the amount of mustard seeds. I think 1 tsp is the perfect a...
1 comment
Read more