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Vegetarian Egg Rolls and Battered Shrimp
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Recipe

17 INGREDIENTS • 11 STEPS • 30MINS

Vegetarian Egg Rolls and Battered Shrimp

1.0
1 rating
These delicious vegetarian egg rolls and battered shrimp make great appetizers or party snacks!
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Vegetarian Egg Rolls and Battered Shrimp
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Cooking with Tovia
Hi, I'm Tovia! You’ll find an assortment of recipes such as how to make Southern Fried Chicken to Gluten-Free Macaroni and Cheese!
http://cheftovia.blogspot.com/
These delicious vegetarian egg rolls and battered shrimp make great appetizers or party snacks!
30MINS
Total Time
$3.24
Cost Per Serving
Ingredients
Servings
4
US / Metric
Sesame Oil
2 Tbsp
Sesame Oil
Onion
1
Onion
roughly chopped
Coleslaw Mix
1 cup
Coleslaw Mix
Mushroom
1/2 cup
Mushroom, diced
Water Chestnuts
1/2 cup
Water Chestnuts, diced
Salt
1/2 Tbsp
Salt
divided
Ground Black Pepper
1 tsp
Soy Sauce
1/2 tsp
Corn Starch
1/2 cup
Baking Powder
1 Tbsp
Baking Powder
Egg
1
Egg, beaten
Water
1 cup
Cold Water
Egg Roll Wrappers
1 pckg
Egg Roll Wrappers
Vegetable Oil
as needed
Vegetable Oil
about 3 cups, for frying
Jumbo Shrimp
14
Jumbo Shrimp, peeled, deveined
Nutrition Per Serving
VIEW ALL
Calories
669
Fat
13.7 g
Protein
32.0 g
Carbs
101.9 g
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Vegetarian Egg Rolls and Battered Shrimp
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author_avatar
Cooking with Tovia
Hi, I'm Tovia! You’ll find an assortment of recipes such as how to make Southern Fried Chicken to Gluten-Free Macaroni and Cheese!
http://cheftovia.blogspot.com/
Cooking InstructionsHide images
step 1
Into a pot over high heat, add Sesame Oil (2 Tbsp). Once hot, add Onion (1), Coleslaw Mix (1 cup), Mushroom (1/2 cup), and Water Chestnuts (1/2 cup). Cook for 2-3 minutes.
step 2
Season with Salt (1 tsp), Ground Black Pepper (1/2 tsp), and Soy Sauce (1/2 tsp). Stir to combine. Cook for 1 minute. Set aside and let filling cool completely.
step 3
Into a mixing bowl, add All-Purpose Flour (1 1/4 cups), Corn Starch (1/2 cup), Granulated Sugar (1 Tbsp), Salt (1/2 tsp), Ground Black Pepper (1/2 tsp), and Baking Powder (1 Tbsp). Whisk to combine.
step 4
Add Egg (1). Add Water (1 cup) a bit at a time, whisking until smooth. Place batter in the refrigerator to chill.
step 5
Into each of the Egg Roll Wrappers (1 pckg), add a generous portion of the vegetable filling. Pull the bottom corner in towards the center and tuck it under the filling. Dip your finger in some water and run it along the edges to seal.
step 6
Fold the outer corners into the middle and brush with water to seal.
step 7
Roll up to the top and brush with water to seal.
step 8
Place finished egg rolls on a baking tray lined with wax paper. Keep in the freezer until ready to fry, at least 15 minutes.
step 9
In a pot, heat Vegetable Oil (as needed). Once oil is hot and bubbling, add egg rolls. Cook over medium-high heat for 1-2 minutes on each side. Transfer finished egg rolls to a wire rack to drain excess oil.
step 10
Leave the oil on over medium-high heat. Coat Jumbo Shrimp (14) in your batter, then add them to the oil. Cook for 3 minutes on each side. Transfer finished shrimp to a wire rack to drain excess oil.
step 11
Serve egg rolls and shrimp together with dipping sauces of choice!
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Tags
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Appetizers
Dairy-Free
Asian
Dinner
Quick & Easy
Seafood
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