Ingredients Jump to Instructions ↓

  1. 4-1/2 teaspoons cornstarch

  2. 1/2 cup sugar

  3. 1 cup pineapple juice

  4. 1/2 cup white vinegar

  5. 2 tablespoons ketchup

  6. 1 teaspoon soy sauce

  7. 1 can (6 ounces) small shrimp, rinsed and drained or 1 cup cooked small shrimp, peeled and deveined and chopped

  8. 1 cup canned bean sprouts, chopped

  9. 1 cup shredded cabbage

  10. 1 cup chopped onion

  11. 1/2 cup grated carrot

  12. 1 tablespoon canola oil

  13. 1/2 teaspoon pepper

  14. 1/4 teaspoon salt

  15. 12 egg roll wrappers

  16. Additional oil for deep-fat frying

Instructions Jump to Ingredients ↑

  1. Shrimp Egg Rolls Recipe photo by Taste of Home For sweet-sour sauce, combine the cornstarch, sugar, pineapple juice, vinegar, ketchup and soy sauce in a saucepan until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; set aside.

  2. In a large skillet, stir-fry the shrimp, bean sprouts, cabbage, onion and carrot in oil until crisp-tender; cool slightly. Stir in pepper and salt. Position egg roll wrappers with a long edge facing you. Spoon 1/4 cup of shrimp mixture on the bottom third of each wrapper. Fold bottom over filling; fold sides over filling toward center. Moisten top edge with water; roll up tightly to seal.

  3. In a deep saucepan, electric skillet or deep-fat fryer, heat oil to 375°. Fry egg rolls, a few at a time, for 4-5 minutes or until golden brown, turning often. Drain on paper towels. Serve with sweet-sour sauce. Yield: 1 dozen.


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