Spring/Egg Rolls (Chicken/Shrimp) - Fill a large pot with chicken stock, scallions, ginger, garlic, and salt. Bring to a boil over high heat. Turn off heat and add chicken.

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Find everything you need in this at-a-glance section of the site – from easy casseroles to quick curries to a winner roast dinner. There’s something to suit every day of the week. Check out our best Spring/Egg Rolls (Chicken/Shrimp) recipes below.

Add marinade to chicken and shrimp. Chicken & Shrimp Spring Rolls with Peanut Sauce Our crisp and fresh spring rolls are a delight to munch on, because these rolls are extremely low in calories and fat, unlike their fried counterparts. Fold over ends of skin and roll up like jelly roll, folding in the ends. You can have Spring/Egg Rolls (Chicken/Shrimp) using 15 ingredients and 16 steps.

Spring/Egg Rolls (Chicken/Shrimp) Ingredients

You need 1 tbs of soy sauce.
Prepare 1 tsp of rice wine or white wine.
You need 1/2 tsp of black pepper.
You need 1 tsp of corn starch.
You need 1 lb of ground chicken.
You need 15 of large shrimp peeled, deveined and minced.
Prepare 2 tbs of sesame oil.
You need 2-3 cloves of garlic minced.
You need 2 tsp of ginger freshly grated.
Prepare 2 of green onion chopped.
You need 1/2 head of cabbage shredded.
Prepare 1/2 cup of carrots grated.
Prepare 2 tbs of oyster sauce.
Prepare 60 of spring rolls.
Prepare 2 cups of cooking oil.

Cut each roll in half or leave whole. Fold point closest to edge of work surface up and over filling, then fold points on right and left sides over filling, and roll wrapper away from you to form a cylinder. Shiitakes and bean sprouts stuff the rolls in addition to the chicken or shrimp. Whisk together the sugar, soy sauce, and rice wine and then toss with the chicken or shrimp.

Spring/Egg Rolls (Chicken/Shrimp) instructions

Whisk together soy sauce, rice wine, black pepper and corn starch.
Heat wok and add 1 tsp of the sesame oil.
Add chicken and shrimp to work, cook.
Add marinade to chicken and shrimp. Cook for another 2 minutes, stirring until all marinade is combines with the chicken and shrimp..
Remove chicken and shrimp from wok..
Wipe, don't wash, wok clean. Return to stove top and add 1 tsp sesame oil..
Add garlic to wok and just as the garlic turns slightly brown, add ginger and onion. Save about a tsp of garlic for cooking oil..
After about 1 minute, add cabbage and carrots to garlic mixture. Stir for about 2 minutes, just until cabbage starts to soften..
Add chicken, then toss in soy sauce..
Using a paper towel, line bottom of a baking pan and spread chicken over paper towel. This will allow the excess liquid to be absorbed..
Prepare the egg rolls first before heating the oil..
For each won ton wrapper, fill with 2 tsp of chicken and shrimp mixture..
Fill a bowl with water. Dip your index finger in the water and trace the 4 corner edges with the water. Roll and seal. Repeat.
Heat oil with garlic. When garlic turns slightly brown, remove garlic. You want to capture that slight hint of garlic with these bad boys..
Place egg rolls in oil and cook until bottom is brown, flip and continue cooking until all sides are brown..
Remoce and place on paper towel to drain oil. Top with the garlic you removed from the oil..

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Perfect Spring/Egg Rolls (Chicken/Shrimp) Recipes - Brush over the wrapper edges with the beaten egg using a pastry brush; this helps stop the spring rolls from bursting open while frying. Fold each of the opposite corners in over the filling and roll the wrapper into a cigar shape. Repeat with the remaining wrappers and fillings. When you first freeze the egg rolls on a baking sheet for two hours, that should prevent any egg rolls sticking to one another when transferred to a Ziploc bag. The egg rolls can be baked uncovered, using a sheet pan preferably.

I believe you can make great and tasty Spring/Egg Rolls (Chicken/Shrimp) recipe even if you’re short on time and cost conscious. You just need to cook clever and get creative!