Crispy Shrimp Egg Rolls Savory, Golden, and Irresistibly Crunchy Introduction Few things compare to the satisfying crunch of a perfectly fried egg roll—especially when packed with juicy shrimp ...

4. Fry to Crispy Perfection. I fry the egg rolls in batches, about 3-4 minutes each, until they’re golden brown and crisp. I place them on a paper towel-lined plate to drain excess oil.

Deconstructed Egg Roll Chips and Dip Ingredients: 8 raw large shrimp, roughly chopped. 1 tablespoon soy sauce. 1 teaspoon vegetable oil. 2 cups cabbage and carrot coleslaw mix ...

Instructions: Fill a large stockpot with about 2 quarts water and 2 teaspoons of the salt; bring to boil over high heat. Remove pot from heat, add shrimp and cook (off the heat) for 1-2 minutes ...

Lay out the egg roll wrapper. Add about 2 Tbsp. of cabbage mix to the center, then 3-4 shrimp, cheese slice and some sauce. Carefully wrap the egg roll, being careful to keep it tight so the ...

Carefully turn the egg and cook until set, about 10 seconds. Transfer to a plate and cut into thin strips. In a large nonstick skillet, heat 1 tablespoon of the vegetable oil.

Ingredients 2 1/2 teaspoons kosher salt, plus more to taste 1 pound headless large shell-on shrimp (26 to 30 per pound) 6 large eggs 2 ounces slab bacon, or 2 strips thick-cut bacon, finely diced ...

How to fry egg rolls. To fry the egg rolls, heat an inch of cooking oil in a heavy bottomed pot to 375°F. Place a couple of egg rolls in the oil and fry for a minute or so.

Makes: 6 rolls / Prep time: 15 minutes / Total time: 1 hour 6 round rice paper wrappers. 9 jumbo shrimp (about 4 ½ ounces), cooked, peeled, sliced in half lengthwise. 12 fresh mint leaves. ½ ...

At the time, I was on a shrimp egg roll kick, and I wondered what would happen if I took the ingredients from my favorite Sunday meal and put it into an egg roll. ...