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Shrimp Egg Roll

These very flavorful egg rolls are a special treat and one of our favorite hot hors d'ouerves. They can be partially fried for re-heating later or cooked until golden brown.
  • Total Time
    Prep: 35 min. Cook: 5 min./batch
  • Makes
    9 egg rolls (2 cups sauce)

Ingredients

  • 2 celery ribs, finely chopped
  • 2 tablespoons butter
  • 1-1/2 pounds uncooked medium shrimp, peeled, deveined and chopped
  • 4 green onions, chopped
  • 1/2 cup chopped water chestnuts
  • 2 tablespoons creamy peanut butter
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • Dash pepper
  • Dash cayenne pepper
  • 9 egg roll wrappers
  • Oil for deep-fat frying
  • SWEET 'N' SOUR SAUCE:
  • 1 can (12 ounces) apricot cake and pastry filling
  • 1/2 cup sugar
  • 1/2 cup white vinegar
  • 1/4 cup water
  • 1/4 teaspoon salt

Directions

  • In a large skillet, saute celery in butter until tender. Add shrimp and onions; cook until shrimp turns pink. Stir in the water chestnuts, peanut butter, salt, sugar, pepper and cayenne; heat through.
  • Place 2 heaping tablespoonfuls of shrimp mixture in the center of one egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat.
  • In an electric skillet or deep fryer, heat oil to 375°. Fry egg rolls, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels. Combine sauce ingredients; serve with egg rolls.
Nutrition Facts
1 each: 362 calories, 9g fat (2g saturated fat), 101mg cholesterol, 673mg sodium, 53g carbohydrate (24g sugars, 2g fiber), 17g protein.

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