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Quick & Easy Egg Rolls

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Ingredients
  Medium shrimp 6 Ounce, peeled, deveined
  Sugar 1 Teaspoon
  Cornstarch 1 Teaspoon
  Oyster sauce 1 Teaspoon
  Low salt soy sauce 1 Teaspoon
  Peanut oil/Vegetable oil 2 Teaspoon
  Chopped celery 1 Cup (16 tbs)
  Frozen chopped spinach 10 Ounce, thawed, drained, and squeezed dry (1 Package)
  Bean sprouts 1 1⁄4 Cup (20 tbs)
  Chopped mushrooms 1⁄2 Cup (8 tbs)
  Chopped green onions 1⁄2 Cup (8 tbs)
  Chopped bamboo shoots 1⁄2 Cup (8 tbs)
  Chopped water chestnuts 1⁄4 Cup (4 tbs)
  Chopped lean ham 8 Ounce (1 1/2 Cups)
  Egg roll wrappers 18
  Cooking spray 1 Tablespoon
Directions

1. Chop shrimp, and set aside. Combine sugar and next 3 ingredients in a small bowl; stir well, and set aside.
2. Heat oil in a wok or large nonstick skillet over medium-high heat. Add celery; stir-fry 2 minutes. Add spinach and next 5 ingredients; stir-fry 1 minute. Add shrimp; stir-fry 2 minutes or until shrimp turn pink. Add ham and soy sauce mixture; stir-fry 1 minute. Spoon mixture into a bowl; let cool 10 minutes.
3. Preheat oven to 400°.
4. Spoon 1/4 cup stir-fry mixture into center of each egg roll wrapper. Fold sides of wrapper over filling. Lightly brush exposed sides of wrapper with water, and roll up jelly-roll fashion. Gently press seam to seal. Coat egg rolls with cooking spray (do not coat rolls, if freezing). Place egg rolls on a baking sheet coated with cooking spray. Bake at 400° for 10 minutes; turn egg rolls over, and bake an additional 10 minutes or until lightly browned.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Breakfast
Method: 
Baked
Interest: 
Holiday, Healthy
Ingredient: 
Egg
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes

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