Egg Rolls

🧂 Ingredients

• 3 cups protein= chicken, shrimp, scallops

  this can be whatever you like
• 1 tbsp grated fresh ginger
• 1/2 cup diced onion
• 4 cloves garlic, minced

  more or less depending on your preference
• 1 1/2 cups sliced, and diced mushrooms

  any variety will do, I usually use white button, or portobello
• 1 cup shredded carrot
• 1 cup bagged shredded chopped broccoli/cabbage blend
• 1/4 cup soy sauce
• 1/4 tsp red pepper flakes
• 1/2 cup sliced scallions/green onions
• 1 can sliced water chestnuts

  drained and chopped into smaller pieces
• 1 package egg roll wrappers

  20 per package
• 2 cups vegetable oil

  for frying

Instructions

• 1 Sauteed the shrimp in pan with a drizzle of vegetable oil. When shrimp are pink
  remove from pan. Add the onion, and ginger to the pan and let cook through for
  just a few minutes. While the onion is cooking chop up cooked shrimp into small
  pieces.
• 2 Add the shrimp back into the pan and heat through, 3minutes tops! Then add your
  mushrooms, let these cook down for 2 minutes. Carrots and shredded broccoli
  blend to follow, toss around for a few minutes you just want this to heat
  through. You don’t want to loose the crunchiness of the vegis. 
• 3 Remove from heat, add the soy sauce and red pepper flakes toss to combine. Allow
  filling to completely cool. (At this point you could put it in the fridge and
  make egg rolls the next day.)
• 4 Add water chestnuts and the green onion right before rolling up.
• 5 To get your area prepared, with baking sheet, small bowl of water, clean counter
  space.
  
  -lay one egg roll wrapper on counter and take a small spoonful of filling,
  approximately 1/4 cup (maybe a little more) in slotted spoon so juices drain
  off.
  
  -place filling in middle lower half of egg roll ** see photos for proper
  placement of egg roll it should be in diamond formation.
  
  f-old bottom point up over filling
  
  -fold each side in, and then, dip your finger in the water and dampen the
  remaining edges and roll egg roll up. place on backing sheet and continue until
  all filling is gone.
• 6 add about 1/4 inch of vegetable oil to frying pan and heat until oil is starting
  to sizzle, a drop of water should make a big sizzle.
  
  Now add in your egg rolls, you can do 4-6 at a time depending on the size of
  your pan, do not over crowd pan. turn after about 3 minutes try to get a good
  fry on all sides.
  
  remove egg rolls to a baking sheet lined with paper towel to soak up any
  unwanted grease.

Nutrition Info