Shrimpylicious Egg Rolls

Name: Shrimpylicious Egg Rolls
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 3
Cuisine: Chinese, Asian
Ingredients: 26 milliliters bean sprouts, chopped; 113 milliliters canned sliced water chestnuts, drained and cut into strips; 1 stalk celery, thinly sliced widthwise; 280 milliliters (about 1/2 of a 12-ounce bag) dry coleslaw mix; 6 large squares egg roll wrappers; 1 teaspoon crushed garlic; 0 teaspoons ground ginger; 3 servings Sweet and sour sauce, for optional dipping; 1 Dash black pepper; 0 teaspoons salt; 2 scallions, chopped; 113 grams cooked and chopped ready-to-eat shrimp; 2 Tbsps reduced-sodium or lite soy sauce

Shrimpylicious Egg Rolls

Shrimpylicious Egg Rolls requires around 1 hour and 25 minutes from start to finish. This recipe makes 3 servings with 597 calories, 28g of protein, and 3g of fat each. This recipe covers 31% of your daily requirements of vitamins and minerals. Head to the store and pick up egg roll wrappers, ready-to-eat shrimp, scallions, and a few other things to make it today. This recipe is typical of Chinese cuisine. It works well as an affordable hor d'oeuvre. It is a good option if you're following a dairy free and pescatarian diet. If you like this recipe, you might also like recipes such as Shrimpylicious Egg Rolls, Kolkatan Egg Rolls – How to make Kolkata Style Egg Rolls or Wraps, and Bacon Egg and Cheese Egg Rolls.

Instructions

For the chiffon cake: Preheat the oven to 325 degrees F. Spray a baking sheet with nonstick cooking spray and line with parchment paper.

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Cooking Spray

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Baking Paper

Baking Sheet

Oven

Sift together the flour and baking powder into a large mixing bowl.

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Baking Powder

All Purpose Flour

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Mixing Bowl

Add 1 cup sugar and the salt and whisk to combine.

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Sugar

Salt

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Whisk

In a separate mixing bowl, whisk together the oil, egg yolks, 1/3 cup water, almond extract, and lemon zest. Make a well in the middle of the flour, add the wet mixture, and then whisk quickly until very smooth, about 1 minute.

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Almond Extract

Lemon Zest

Egg Yolk

All Purpose Flour

Water

Cooking Oil

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Mixing Bowl

Whisk

Place the egg whites in a large mixing bowl. Using a mixer fitted with a whisk attachment, beat on medium speed until froth forms.

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Egg Whites

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Mixing Bowl

Blender

Whisk

Add the cream of tartar and beat on medium-high speed until the whites hold soft peaks. Slowly add the remaining 3 tablespoons sugar and beat on medium speed until the whites hold firm, shiny peaks.

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Cream Of Tartar

Sugar

Using a rubber spatula, scoop about 1/3 of the whites onto the batter and fold in gently to lighten the batter. Gently fold in the remaining whites just until combined.

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Spatula

Pour the batter into the prepared pan, smoothing the top with an offset spatula.

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Offset Spatula

Frying Pan

Bake until set to the touch, 20 to 30 minutes.

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Oven

For the coffee syrup: In a saucepan, add the brewed coffee and sugar and place over medium-high heat. Bring to a boil and let cool.

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Brewed Coffee

Flavoring Syrup

Sugar

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Sauce Pan

Place the cream cheese, heavy cream, confectioner's sugar, and vanilla extract in a large mixing bowl.

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Vanilla Extract

Cream Cheese

Heavy Cream

Sugar

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Mixing Bowl

Mix until well incorporated.

For the whipped cream: In a mixing bowl, whip the cream and sugar together until light and fluffy.

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Whipped Cream

Cream

Sugar

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Mixing Bowl

Cut out individual cakes with large 3-inch cookie cutter rounds.

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Cookie Cutter

Brush each cake layer with coffee syrup. Stack 2 to 3 cakes on top of each other and pipe tiramisu filling in between each of the layers.

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Flavoring Syrup

Garnish with a dusting of unsweetened cocoa powder and a dusting of powdered sugar, grated chocolate shavings or chocolate chips, and the sweetened whipped cream.

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Unsweetened Cocoa Powder

Sweetened Whipped Cream

Chocolate Shavings

Chocolate Chips

Powdered Sugar

Equipment

Ingredients

Servings:

26milliliters

bean sprouts, chopped 113milliliters

canned sliced water chestnuts, drained and cut into strips 1stalk

celery, thinly sliced widthwise 280milliliters

(about 1/2 of a 12-ounce bag) dry coleslaw mix 6large squares

egg roll wrappers 1teaspoon

crushed garlic 0teaspoons

ground ginger 3servings

Sweet and sour sauce, for optional dipping 1Dash

black pepper 0teaspoons

salt 2

scallions, chopped 113grams

cooked and chopped ready-to-eat shrimp 2Tbsps

reduced-sodium or lite soy sauce

Recommended wine: Sauvignon Blanc, Riesling, Pinot Grigio

Sauvignon Blanc, Riesling, and Pinot Grigio are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Merry Edwards Sauvignon Blanc ( half-bottle) with a 4.6 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.

Merry Edwards Sauvignon Blanc ( half-bottle)

#17 Wine Spectator Top 100 of 2016 This vibrant wine greets us with the delicate fragrance of jasmine, honeysuckle and cherry blossoms, along with blood orange and lime zest. Ripe white peach, nectarine, Pink Lady apple and Asian pear add intriguing dimensions. Toasted brioche, hazelnut and hibiscus tea further expand its elegant nature. The palate is a heightened reflection of aroma, bursting with more citrus and stone fruits and showing a bit of the wet-stone minerality that will develop with time. The long, layered finish follows through with just a hint of sweet pink grapefruit.