Rating: 4.5 stars
15 Ratings
  • 5 star values: 9
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

Rather than the usual filling mishmash, these family-tradition egg rolls keep the ingredients more distinct, similar to spring or summer rolls. The family likes to pan-fry these so they're crisp without the fuss and mess of deep-frying. You'll find sweet chili sauce in the Asian foods section of most supermarkets.

Bruce Weinstein and Mark Scarbrough
Recipe by Cooking Light June 2010

Gallery

Read the full recipe after the video.

Recipe Summary

hands-on:
25 mins
total:
39 mins
Yield:
12 servings (serving size: 1 egg roll and 1 1/2 teaspoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine 3 tablespoons chili sauce and bean sprouts, tossing well to coat.

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  • 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.

Nutrition Facts

103 calories; fat 4g; saturated fat 0.7g; mono fat 1.7g; poly fat 1.3g; protein 7.9g; carbohydrates 8.7g; fiber 0.7g; cholesterol 48mg; iron 1.3mg; sodium 207mg; calcium 23mg.
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