12 servings (serving size: 1 egg roll and 1 1/2 teaspoons sauce)
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
How to Make It
Combine 3 tablespoons chili sauce and bean sprouts, tossing well to coat.
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 1/2 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.
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.
Combine remaining 1 tablespoon chili sauce, vinegar, and remaining ingredients. Serve sauce with egg rolls.
I'll admit, I've never had luck with making rolls at home. But these came out pretty good. My only complaint was that the inside got a little soggy. Next time I may used some angel hair cabbage with the bean sprouts. The dipping sauce was great - but definitely need to double it for my family. I served this with an Asian Pear Slaw and it was a great side.
Fantastic!! We had no problems with ours holding together and eating with our hands. The trick may be to really make sure the entire last corner is brushed with water to help create a seal. We also just mixed all our filling together instead of placing into wrappers in stages. Will absolutely make again!
These were so easy and so good. My local grocery store stopped carrying bean sprouts so I used a broccoli and carrot slaw and watercress instead. Omitted the shrimp cause I served it with Coconut curry chicken soup and I didn't feel like I needed to add more meat. Felt like I was eating take out!
Loved these for the taste! Giving lower stars for the actual "mess" and hassle of the pan-fry; that didn't work very well for most of my egg rolls. However, if you tweak that portion (maybe just make the rolls spring rolls instead of trying to pan-fry), these have a great taste and are so super simple / easy to make. Serve with C.L.'s Thai Style Coleslaw recipe (sans roasted peanuts and mint, adding brocolli slaw for 1/2 the cabbage) and you have a wonderful & pretty authentic tasting thai meal on the plate in ~30 minutes. Enjoy!
These were pretty good although I maed some changes. Instead of chili sauce I used a mix of teriyaki sauce and soy sauce, I also added waterchestnuts. The one thing I had trouble with was the wrapping technique, it didnt work well so I made up my own wrapping technique, but it was hard to get all sides browned. I would would probly make this again.
This was so delicious. It took me a couple tries to fold it right so it wouldn't open up in the pan, but overall it was a really easy recipe. There was a lot of leftovers, but they reheated well in the toaster oven I found.
This was incredibly good and easy. In place of the shrimp, I used small cubes of tofu and I'd sauteed till lightly crusty. Also used canned bean sprouts since they were handy. Next time I'll use a little less of the peanut oil. These taste better than any I've eaten in restaurants.
I thought this was a fun dish to make. I never really make anything chinease or asian in general because i feel mine would not be really authentic. The egg roles took a lot less time than i expected. Also, there were plent of left overs
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