I love egg rolls. Ok, I'll admit it, I love food in general, but I really like egg rolls, good egg rolls. And it's something I miss when I'm watching my diet. Well, the other day I found this recipe for Pan-Fried Egg Rolls, and I thought I'd give them a try.
They weren't too bad, but not what I've come to expect with good egg rolls. A big part of it is my inexperience making them. First of all, I think I had my layers of egg roll wrapper too thick. Also, I put too much cilantro in each egg roll. I didn't even taste the shrimp. However the sauce was good, and I usually don't even use dipping sauce. And I needed to blot the oil off the egg rolls better than I did. They were a bit too greasy.
This recipe comes from page 208 of the June 2010 edition of Cooking Light. It makes a dozen egg rolls, but I just reduced it and made two.
Ingredients
1/4 cup sweet chili sauce, divided
12 ounces fresh bean sprouts, chopped
12 (8-inch) egg roll wrappers
12 cooked jumbo shrimp, peeled, deveined, and split in half lengthwise (about 13 ounces)
6 tablespoons chopped fresh cilantro
1/4 cup peanut oil
1 tablespoon rice vinegar
2 teaspoons less-sodium soy sauce
1/4 teaspoon grated peeled fresh ginger
1/8 teaspoon freshly ground black pepper
Preparation
1. Combine 3 tablespoons chili sauce and bean sprouts, tossing well to coat
2. Working with 1 egg roll wrapper at a time (cover remaining wrappers to prevent drying), place wrapper onto work surface with 1 corner pointing toward you (wrapper should look like a diamond). Spoon about 2 heaping tablespoons bean sprout mixture into center of wrapper; top with 2 shrimp halves and 1.5 teaspoons cilantro. Fold lower corner of wrapper over filling; fold in side corners. Moisten top corner of wrapper with water; roll up jelly-roll fashion. Place egg roll, seam side down, on a baking sheet. Repeat procedure with remaining wrappers, bean sprout mixture, shrimp, and cilantro.
3. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add 6 egg rolls, seam side down; cook 7 minutes or until golden, turning occasionally. Place on a wire rack. Repeat procedure with remaining 2 tablespoons oil and 6 egg rolls.
4. Combine remaining 1 tablespoon chili sauce, vinegar, and remaining ingredients. Serve sauce with egg rolls.
Makes 12 servings (serving size 1 egg roll and 1.5 teaspoons of sauce. 1 serving has 103 calories.
I think I'd like this recipe much better b/c it doesn't use cabbage. This sounds much healthier than the deep-fat fried ones I attempted to make many years ago. Where do you buy the egg roll wraps around here?
ReplyDeleteI made it once with my own egg roll wraps too. They were good, but a lot of work. I found the egg roll wraps at HyVee here in town, in the same cooler as the bags of lettuce and cabbage.
ReplyDeleteI haven't given up on them, but I think there's a learning curve here.