There are not many meals that my hubby actually asks for. Thankfully, when it comes to food he’s pretty easy to please. But ever since we’ve been married, he’s been telling me about his mom’s egg rolls. Yes, for nine long years I’ve heard how amazing they are but for some reason I’ve just never tried to make them. Maybe it was my fear that making egg rolls would be super difficult. Maybe it was just something new. But this past weekend I decided to get over my fears. Then I invited my mother-in-law over and got a first hand tutorial on how to make homemade shrimp egg rolls! And let me say, I get all the excitement now. Not only were they amazing but they weren’t overly complicated to make! After seeing how simple making my own egg rolls could be, I just had to share it with all of you!
What You Will Need:
1 and 1/2 Pounds of Peeled Baby Shrimp
1 Can of Chopped Bamboo Shoots
1 Can of Chopper Water Chestnuts
1/2 Can of Bean Sprouts
1 Head of Cabbage (Shredded)
1/2 Cup of Green Onions
2 Teaspoons of Light Soy Sauce
1 Tablespoon of Corn Starch
1 Tablespoon of Flour
2 Teaspoons of Water
2 Cups of Vegetable Oil
1 Package of Egg Roll Wrappers
How to Make Them:
I started by adding my shrimp to a large saute pan and cooking them over medium heat until they begin to turn pink. Once they were slightly pink, I added in my bean sprouts and soy sauce and allowed the shrimp to finish cooking the rest of the way.
When my shrimp were done, I moved them to a waiting bowl and added my cabbage, bamboo shoots, water chestnuts and green onions and cooked the mixture over medium-high heat until the cabbage wilted.
Once my cabbage was soft, I mixed together my corn starch and 1 teaspoon of water and added it in to thicken everything up. Next I stirred my shrimp mixture back in and I instantly had the filling for my delicious egg rolls!
With my egg roll stuffing ready, I grabbed a second pan, poured in my oil and heated it on medium high heat for frying the egg rolls. Then I quickly learned how to roll my egg rolls. It was as simple as adding two teaspoons of my filling to the wrapper, folding up the bottom and sides and then rolling it.
To keep the egg rolls rolled nice and tight, I mixed my tablespoon of flour with the last teaspoon of my water and formed a paste. Then I used that paste on the top corner of each egg roll to seal it, almost the way you seal an envelope. Once my egg rolls were rolled and sealed to perfection, I dropped them into the waiting oil and quickly fried them for about 5 minutes (or until they are golden brown) gently turning them during the process.
With my egg rolls golden brown, I removed them from the oil, drained them on a paper towel and prepared them to serve. Note: Allow your egg rolls to cool for about eight to ten minutes to avoid burns. While my egg rolls were draining, I added some duck sauce to a container and then placed the egg rolls around it on a plate.
Then all that was left to do was dig in! The egg rolls were crispy and flavorful and absolutely amazing! I have to say they were even better than the ones I’ve ordered out in the past and I had been able to make them from the convenience of my own home.
I now totally understand why this is one of my hubby’s favorite childhood dishes and I think it instantly became one of mine as well. I know we will be making it time and time again while switching out the shrimp for pork, ground turkey, chicken and more! Because this is truly a dish that you can make with a ton of different proteins to always keep it fresh!
So, egg roll lovers: stop ordering out. Instead give making your own homemade egg rolls a try. If you’re like me, you may just discover that homemade trumps takeout every single time!