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Shrimp & Crab Egg Rolls

Our Shrimp & Crab Egg Rolls are a deep fried delight you can’t resist!

Prep Time

25 minutes

Cook Time

10 minutes

Difficulty

Moderate


Ingredients

2 Tbsp Vegetable oil

12 oz Shrimp, cooked and minced

2 cups Chinese cabbage, finely shredded

2 Carrots, shredded

8 Water chestnuts, cut into small, thin strips

2 stalks Celery, minced

1 cup Bean sprouts

4 Scallions, finely chopped

1 1⁄4 tsp Salt

1 -2 Tbsp Soy sauce, to taste

2 tsp Tulkoff Calvert House Crab Cake Base

1 Tbsp Rice wine

6 Egg roll wraps

1 Egg, beaten

Oil, for deep frying

Directions

Heat 2 Tbsp vegetable oil in a wok or deep skillet. Stir fry shrimp, cabbage, carrots, water chestnuts, and celery for about 3-4 minutes. Remove shrimp mixture from heat and mix in bean sprouts, scallions, salt, Crab Cake Base and soy sauce, stirring thoroughly.

Add 3-4 Tbsp of the shrimp mixture in the center of each egg roll wrapper. Brush edges with egg. Fold the shorter sides of the wrapper inward over the mixture, then from the side closest to you, roll the wrapper tightly to form a cylinder. Make sure it is tightly sealed. Cover rolls with a damp towel as you finish rolling the other egg rolls.

Heat deep dish pan to 375 degrees and fry egg rolls until skins are crisp and golden brown, turning them as they brown. Drain egg rolls on paper towels or in a colander over a sheet pan to get rid of excess oil.  Serve immediately.