Home made  Egg roll chicken and shrimp recipe

This is an amazing veggie filled egg roll that are family has been loving these over the last few years. Where with one batch you get two type of egg rolls shrimp and chicken. You going to love the home made egg roll and how simple they are. 

Reasons that you’re going to love these:

• They’re easy. They may seem conmplicated but once you got it you know how to make them
• The more you make then the better at it you will get and the easter wrapping will be. 
• Easy to change it up. With what protein is in this one we have too different kinds but you could just do one or leave them out complete and just have vegetable Egg rolls
• Amazing for allitizer or a side

Way to heat and freeze

The best way that we have to store then if it is going to be more than a day is to freeze then as they Start to get soggy. Let cool completely then put in airtight container. Some time we will put a paper towel around them but this times it get stuck to then

Rehearing with the microwave can be good but they will get mushy we prefer to heat then m up in the air fry  350 for 10 minutes 

Or you can bake at 350 20 Mininutes or tell warmed if your doing a larger batch

Variations that you could try other ideas

With this version you can try just doubling the chicken or shrimp and just make inr kind or leave out and have vegetables egg rolls

Make them spicey: by adding some chilir but you could also just do this by using a different sauce

Really any shred cooked meat you could add if you wanted in theory.

You don’t have to use the sauce that we have you cold also have with a different sweet and sour, chili sauce.

Ingredients that you’ll need

Filling

• cabbage – helps get the right flavor
• red onion – helps added flavor and color to the egg roll filling
• zucchini – helps with the filling
• large carrots -helps and color and a little more bite to the filling
• head of broccoli- helps with the flavor
•  head cauliflower – helps with the flavor of 
• celery sticks-   Helps add some fiber
• mushrooms optional – helps to added an umami  flavor and some earth tons
• Mung bean noodles optional- this adds some sweetness and can help hold it all together
• Soy sauce- helps worth the flavor had salt that bring out all of the other flavors 
• Ginger powder- helps give it a brighter tone
• Onion powder- helps get the onion flavor though out
• Garlic powder- helps give and earthy tone not that most of it I just like the additional flavor that it gives
• chicken -it is one of the protions for this dish and added flavor 
•  shrimp- thisbos thrbother prottion and flavor for this dish if you want you can change it up though just make sure it is okked first
• Egg roll wrappers-if you don’t have these then you are going to be having and eggroll bowl as this is eBay holds it all together. And this can be the hardest thing to find normsly it is in the frozzrn or fregerated section but you may also have to find an asian maket as they dotn always have then 

Sauce

• sugar- helps hold it all together and addes  sweet 
• vinegar – gives the sauce some tang
• ketchup – helps give some flavor but mostly is for color
• corn starch -helps to thicken the sauce
•  water-helps make it so the corn starch does not clump and helps give more value so it is not so strong

How to make egg rolls

Make the filling

Dip all of the vegetables and put it in a pan and fry up until they become tender seasoning and soy sauce to get the desired flavor

Wrapping

Had somewhere between half cup to 1/3 of a cup into the rapper, following the directions from the rappers to fill up the eggrolls

Frying

Put on a few egg roll careful Monica add too many out of time to cool down the oil so that the eggrolls officially and then will become too oily for about three minutes and somewhere about there until you get your desired color

Make the sauce

Add cheddar vinegar, ketchup, water, and cornstarch pan making sauce that you desired thickness, taking off side early as the sauce will get thicker as it cools

Enjoy enjoy

What to have with egg rolls?

• Sesame Chicken 
• Slow Cooker Orange Chicken
• Ground beef and broccoli bowl
• Korean chicken stir fry
• Potsticker

where did Egg rolls come from

Were did Egg rolls come from is a question that I have had a lot and guess what? It is not very clear it appear that I came from America. Chinese restaurant I not know why but in the US we like took take thing and change them in most the thing that I have read they came from spring rolls but ya it seem like it is kind of like the forchean cookie other then it did come from something

FAQ

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Calvin Allen

Home made Egg roll chicken and shrimp recipe

5 from 1 vote

This is an amazing veggie filled egg roll that are family has been loving these over the last few years. Where with one batch you get two type of egg rolls shrimp and chicken. You going to love the home made egg roll and how simple they are. 

Print Recipe Pin Recipe

Prep Time 1 hour hr 30 minutes mins

Cook Time 1 hour hr

Total Time 2 hours hrs 30 minutes mins

Servings: 20 Serving

Course: Appetizer, Dinner, Main Course

Cuisine: asian

Calories: 223

Ingredients Equipment Method Video Notes

Ingredients

  

Filling

• ½ cabbage
• ½ red onion
• 2 zucchini
• 3 large carrots
• 1 head of broccoli
• 1 head cauliflower
• 2-3 celery sticks
• 3 mushrooms optional
• Mung bean noodles optional
• 1 TbSoy sauce
• 1 tsp Ginger powder
• 1 tspOnion powder
• 1 tspGarlic powder
• 2 can chicken
• 2 can shrimp

Sauce

• 1 cup sugar
• ¼ cup vinegar
• 1 tb ketchup
• 11/2 tb corn starch
• ½ & ¼ cup water

Equipment

• large pot
• some thing to fry thr egg rolls in
• sauce pan

Method

 

1. Start by gathering all of the ingredients setting aside the wrappers and shrimp and chicken.
2. Here then going to dice and break up all the other ingredients so that they had small pieces you can either use a shredder or chop and diced up the vegetables small. Them all together.
3. Put a pan on medium heat. It’s large enough to hold all of the ingredients, medium size pan or larger. add a little bit of oil to the bottom of the pan.
4. What we like to do is to add the ingredients and couple handfuls at a time and start to mix so that they all get a little bit of oil on it and get covered while you’re mixing it in.
5. once all the vegetables are added add the soy sauce and ginger, onion powder, and garlic powder that mix together once again
6. let simmer for about five minutes covered once this is done, stirring again and taste test. Adjust as needed.
7. let veggies cook how they become tender typically this takes about 20 minutes
8. Once they become tender you’re going to want to dump out the excess moisture from the filling materials because if you don’t, they will make the wrappers too soggy and fall apart squeeze out the moisture.
9. when you have strained the feeling, go ahead and break into two separate bowls, you can use the pan and one other bowl or if you just wanna have one kind of you can go ahead and the shrimp and the chicken to egg roll filling and then mixed together.
10. Then you want to set up your eggroll wrapping station needs some water to seal the wrappers.
11. if you’re able to get a large egg wrappers, then you can put up to half cup of filling and each one this may seem too much. It is close to the max amount that they can hold but if you want really big, this is the amount that we recommend typically we put anywhere from the half cup till about a fourth.
12. With this we go thought two packets of wrappers if you’re doing a smaller amount , then you’re gonna go through a lot more wrappers quickly.
13. once you have a few made suggest that you start frying them. We shallow fry with ours where you fill pan up with enough oil that it covers a half the egg rolls then turn them over when thrubsre golden in oil at 350
14. Repeat, you have fried all of the eggrolls

Sauce

1. in a small saucepan add water vinegar and sugar and ketchup, and mix together over medium heat continuously stirring tell it mixes together
2. Mix ¼ cup water and corn starch to make slurry to help thicken up the sauce
3. slowly add the slurry in to the into the sauce and becomes the slightly more liquidy than the sauce that you desire, as the sauce goes down it will thicken.

Video

Notes

you don’t want to add too many eggrolls to the oil at one time as it cools down the oil makes the eggrolls more oily as they cook slower typically, we’re only able to add 3 to 4. They usually start only one at the time as it starts to heat up and also kind of control the heat as well.

like to make a few and then start frying. if you have somebody else and they can be wrapping while you fry that works out or if you can do both at the same time we find that that works best because if you don’t get all the moisture out over time they’ll start to go through the rappers, but if you can start frying them relatively soon after this, prevent the wrappers from becoming apart

If you want to try baking them or air frying smaller seems to work better if you’re going to bake them or if you’re gonna use an air fryer method, they all kind of the same way