Pan-Fried Egg Rolls

Name: Pan-Fried Egg Rolls
Prep time: 39 min
Cook time: 39 min
Total time: 39 min
Yield: 12
Cuisine: Chinese, Asian
Ingredients: 0 teaspoons freshly ground black pepper; 12 8-inchs (8-inch) egg roll wrappers; 340 grams fresh bean sprouts, chopped; 6 Tbsps chopped fresh cilantro; 0 teaspoons grated peeled fresh ginger; 369 grams 12 cooked jumbo shrimp, peeled, deveined, and split in half lengthwise (about; 2 teaspoons less-sodium soy sauce; 59 milliliters peanut oil; 1 Tbsp rice vinegar; 59 milliliters sweet chili sauce, divided

Pan-Fried Egg Rolls might be a good recipe to expand your hor d'oeuvre collection. One serving contains 93 calories, 7g of protein, and 5g of fat. This recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 12. It is a good option if you're following a dairy free and pescatarian diet. A mixture of pepper, ginger, jumbo shrimp, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 39 minutes. It is a very budget friendly recipe for fans of Chinese food.

Instructions

Combine 3 tablespoons chili sauce and bean sprouts, tossing well to coat.

Ingredients you will need

Bean Sprouts

Chili Sauce

Working with 1 egg roll wrapper at a time (cover remaining wrappers to prevent drying), place wrapper onto work surface with 1 corner pointing toward you (wrapper should look like a diamond). Spoon about 2 heaping tablespoons bean sprout mixture into center of wrapper; top with 2 shrimp halves and 1 1/2 teaspoons cilantro. Fold lower corner of wrapper over filling; fold in side corners. Moisten top corner of wrapper with water; roll up jelly-roll fashion.

Ingredients you will need

Cilantro