(3 votes, average: 4.67 out of 5)
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Egg rolls are one of those American-ized Chinese treats that we love to order in the restaurant but may find daunting to make at home. But this is easy stuff, people! Once you know how to roll, you’ll be dreaming up all kinds of variations! When my nephew, Nicholas, first saw these, he made a face, took a bite and then proceeded to eat about 23. This is dangerously delicious stuff, my friends.
Here we go. You’ll need:
That’s cooked shrimp. I buy mine frozen at the Asian food market because the price is great.
You do have a microplane grater, right? It’s the most used kitchen gadget I own. If you like garlic (if you don’t, you have some splainin’ to do!), feel free to grate in a clove of fresh garlic too.
I like the flavor and it adds a little more moisture to hold the filling together. I’ve also added hoisin sauce which makes the filling a bit sweeter.
The egg roll wrapper should be turned so a corner is facing you.
This is normally where I’d show you one of the egg rolls cut in half so you could drool over the finished product but my bottomless pit of a husband shoveled these in like a starving caveman and declared with his mouth full, “Grr begt ekkk roez burf bebe eeden” (which I believe translated into “the best egg rolls I’ve ever eaten”). By the time I got my camera, they were gone.
So you’ll have to trust me on this. Have I ever lied to you before?
Drop a comment and let me know what you put into your egg rolls!
November 6th, 2008 at 4:13 pm
I used to think that spring rolls were the most complicated thing on earth, but they weren’t so I am sure that this egg rolls are pretty easy to make too. That filling sounds very interesting.
November 17th, 2008 at 3:54 am
Yummy! thanks for sharing your recipe. I will try it.
November 17th, 2008 at 8:30 am
Hi, Francie, I posted back to you over on my blog, but thought I’d come over here too, since I don’t know if you’ll see it. They really did make Eddie look BAD on that show & I thought the same thing you did, but once I went to his blog & started reading, I didn’t think it was the same person. His blog really is great & you may not want to give it a try, but I really loved his ideas so much, I wanted to share with all of you too. He’s been so nice and friendly to me too & mentioned on his blog how they edited his comments to really make him look bad. So, I give him the benefit of the doubt.
Thank you for being SO supportive to me and my blog! You’re a dear!
November 18th, 2008 at 6:31 pm
Ooh, Francie…you had me at “Giant Clams.”
These look oh so right for tomorrow. I’m off to the store!
December 17th, 2008 at 8:47 pm
These look great!
February 26th, 2009 at 11:36 pm
Fantastic and very informative recipe. I am going to give it a roll. I think your filling looks delish! Not only that, but I have located an Asian market nearby which I never would have thought of had you not mentioned it. I can’t wait to try these. Thanks for your input.
Nikii, Florida