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Shrimp Egg Roll Filling

Gadget.Cook's picture
  Vegetable oil 2 Tablespoon
  Cooked shrimp 12 Ounce, minced
  Celery cabbage 2 Cup (32 tbs), sliced across the head into very fine shreds (Chinese)
  Water chestnuts 10 , shredded
  Celery stalks 2 , minced
  Bean sprouts 1 Cup (16 tbs)
  Salt 1 Teaspoon
  Soy sauce 1 Tablespoon
  Sugar 1 Teaspoon
  Egg roll wrappers 8 (6X6 Inches Each)
  Egg 1 , beaten (For Sealing)
  Oil 2 Cup (32 tbs) (For Deep Frying)

Heat 2 tablespoons oil in the wok and stir fry shrimp, cabbage, water chestnuts, and celery for 2 to 3 minutes, until the green vegetables become brighter.
Add the bean sprouts.
Stir in the salt, soy sauce, and sugar.
Place mixture in egg roll wrappers and seal with beaten egg.
Deep fry a few at a time in oil at 375°F, until brown and crisp.
Serve at once.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size

Calories 184 Calories from Fat 95

% Daily Value*

Total Fat 11 g16.6%

Saturated Fat 1.6 g7.9%

Trans Fat 0 g

Cholesterol 110.2 mg36.7%

Sodium 519.1 mg21.6%

Total Carbohydrates 10 g3.2%

Dietary Fiber 0.81 g3.2%

Sugars 1.4 g

Protein 12 g23.2%

Vitamin A 4.7% Vitamin C 6.5%

Calcium 3.7% Iron 12.8%

*Based on a 2000 Calorie diet

Shrimp Egg Roll Filling Recipe