On the menu tonight – Shrimp and Chicken Egg Rolls!
If you like egg rolls, you are going to love this recipe. It takes a little bit of work to cook, assemble and then fry, but the final product is worth it.
I took a short cut by using cole slaw mix rather than chopping the cabbage and carrots. Also, the 12 oz cole slaw mix is the perfect size for this recipe.
We usually get Chinese food at least once a month, but it has gotten kind of pricey. I decided I would try to make some of my favorites. This was a BIG success! Below is a picture of the filling just before I removed from the heat.
The next time you are in the mood for egg rolls, I hope that you’ll try this recipe!
Shrimp and Chicken Egg Rolls
(1 votes, average: 5.00 out of 5)
Loading...Shrimp and Chicken Egg Rolls
Ingredients
- 1 lb ground chicken
- 1/2 lb peeled and de-veined shrimp and chopped in to small pieces
- 12 oz Cole Slaw mix
- 8 oz mixed mushrooms (any type you like)
- 1 tsp freshly grated ginger
- 3 cloves minced garlic
- 1-2 Tbsp Soy Sauce
- 1 Tbsp Oyster sauce
- 1 Tbsp Sesame oil
- 1-2 tsp Sriracha (that red sauce with the rooster on the bottle)
- 1 tsp ground ginger
- 1 tsp Chinese 5 Spice
- 16 oz pkg egg roll wrappers
- 1 egg, beaten (add 1 Tbsp water)
- 1 Tbsp corn starch
- Kosher salt
- Freshly ground black pepper
- 2 Tbsp high temp oil (peanut oil, avocado oil)
- Peanut oil for frying - enough to submerge the egg rolls
Instructions
Marinade the chicken and shrimp in a bowl with the soy sauce and oyster sauce
In a small bowl, mix the corn starch with 1-2 Tbsp water to make a slurry
Add the cornstarch slurry to the chicken and shrimp, mix to combine
Let sit 10-15 minutes
Pre-heat a large skillet over medium heat
Add 2 Tbsp oil to the pan along with the ground chicken
After 2-3 minutes, add the chopped shrimp
Add the minced garlic and freshly grated ginger
Season with 5 spice, salt and pepper
Once the mixture is 3/4 cooked, remove from heat and put mixture in a large mixing bowl to cool
Return the skillet to the heat and add a little more cooking oil
Add the mushrooms to the pan
After 2-3 minutes, add the cole slaw mixture
Add the sesame oil
As the cabbage starts to wilt down, season with a little 5 spice, ground ginger, salt, and pepper
Don't cook it all the way down, you want some crunch to the veggies
Remove from heat and drain any excess liquid - you want a dry filling
Add the veggies to the chicken and shrimp mixture
Add the Sriracha and mix to combine
Taste and adjust the seasoning
Pre-heat your cooking oil to 325 degrees
As the oil heats, you can start making the egg rolls
Put down an egg roll wrapper with one of the corners pointing at you
Use a soup spoon to meter out 1-2 spoonfuls of mixture on to the wrapper - Do Not Over-fill.
Brush some egg wash on the top edges of the egg roll wrapper
Fold the bottom corner over the mixture, then fold over each of the sides
Try to tighten up the mixture in the wrapper - you want it as tight as you can, but try not to damage the wrapper
Fold over the last corner and roll it so the mixture is evenly distributed and the egg roll is nice and tight
Place on a cookie sheet and continue to prep the rest of the egg rolls
At this point, you could freeze some of the egg rolls for another time
Place a few egg rolls in the pan or fryer and cook until golden brown - you will likely have to turn them over to make sure both sides are cooked evenly
Notes
You can add or change the filling to make just about any kind of egg roll. Ground pork and shrimp is a great combination. Try a fusion egg roll and make a cheeseburger or a Philly Cheese Steak roll... the possibilities are endless.
