Savory Shrimp and Chicken Veggie Egg Rolls
Indulge in the delightful flavors of my mom's beloved Shrimp and Chicken Veggie Egg Rolls. Perfectly crispy on the outside and packed with a scrumptious medley of tender shrimp, juicy ground chicken, and vibrant vegetables, each bite brings a burst of freshness. This dish not only pairs beautifully with fluffy white rice but also tastes divine when dipped in a tangy vinegar and garlic sauce, crafted to suit your personal palate. A family favorite, it’s perfect for gatherings or cozy dinners, serving up to 10 hungry guests with 30 delightful wraps!
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
Cooking oil
1 tablespoon (for frying)
Garlic
3-4 cloves (minced)
Onion
1/3 (chopped)
Shrimp
3/4 lb (chopped)
Ground chicken
1 lb (raw)
Green beans
1 lb (cut slanted)
Carrots
3 large (chopped)
Celery
2 stems (chopped)
Mixed sprouts
1 lb (washed)
Fish sauce
2-4 tablespoons (to taste)
Salt
1 teaspoon (to taste)
MSG
1 teaspoon (to taste)
Spring roll wrappers
30 (for wrapping)
Instructions
1
Start by washing and rinsing all the vegetables thoroughly, at least three times to ensure cleanliness. Chop the green beans into small, slanted pieces for quick cooking, slice the carrots and celery into small chunks, and prepare the mixed sprouts.
2
Next, prepare the shrimp. Remove their shells, devein them, and wash them well before chopping into bite-sized pieces.
3
Heat the cooking oil in a medium-sized wok or skillet over low-medium heat. Add the minced garlic and sauté until it becomes golden brown, roughly 1 minute. Then, add the chopped onion and continue to stir until it turns light brown, about 2 minutes.
4
Incorporate the chopped shrimp into the wok, stirring until they turn pink, and add 1 tablespoon of fish sauce. Stir for an additional minute, then transfer the shrimp mixture to a bowl and set aside.
5
Increase the heat to medium-high and add the ground chicken to the wok. Cook, stirring frequently, until the chicken is browned; then, add another tablespoon of fish sauce and stir for 1 minute.
6
Reduce the heat to medium and add the chopped green beans. Stir, cover, and let cook for about 3 minutes. Continue to uncover, stir, and recover until the green beans have softened.
7
Add the carrots to the mixture and covered for another 2 minutes before adding the celery and sprouts. Stir everything together and return the shrimp mixture to the wok, adding an additional tablespoon of fish sauce. Season with salt and MSG to taste, then cover and cook for about 2 minutes or until everything is thoroughly cooked.
8
Once cooked, transfer the filling to a strainer to drain any excess liquid. Meanwhile, prepare the egg roll wrappers by placing about 1-2 tablespoons of the filling in the center. Roll each wrapper tightly, tucking the edges in securely.
9
To cook the egg rolls, heat some oil in a skillet over medium heat for about 5 minutes. Add the egg rolls with the seam side down, cooking until all sides are golden brown and crispy. Transfer the cooked egg rolls to a strainer lined with paper towels to absorb excess oil.
10
Serve warm alongside fluffy white rice and your choice of vinegar and garlic dipping sauce.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Savory Shrimp and Chicken Veggie Egg Rolls?
They are crispy, savory wraps filled with a medley of tender shrimp, ground chicken, and vibrant vegetables like green beans and sprouts.
How many egg rolls does this recipe make?
This recipe makes 30 delightful egg roll wraps.
How many people can this recipe serve?
The recipe is designed to serve up to 10 guests.
What meats are used in the filling?
The filling uses 3/4 lb of chopped shrimp and 1 lb of raw ground chicken.
What vegetables are included in the recipe?
The recipe includes 1 lb of green beans, 3 large carrots, 2 stems of celery, and 1 lb of mixed sprouts.
How should the green beans be prepared?
The green beans should be chopped into small, slanted pieces for quick cooking.
What is the preparation process for the shrimp?
Remove the shells, devein them, wash them thoroughly, and then chop them into bite-sized pieces.
Why should I wash the vegetables three times?
Washing and rinsing the vegetables at least three times ensures they are completely clean before cooking.
How long should I sauté the garlic?
Sauté the minced garlic for roughly 1 minute until it becomes golden brown.
When should the onion be added?
Add the chopped onion after the garlic is golden brown and stir for about 2 minutes until it turns light brown.
How do I know when the shrimp are done?
The shrimp are ready once they turn pink in the wok.
What seasoning is added to the shrimp initially?
Add 1 tablespoon of fish sauce to the shrimp and stir for an additional minute.
What heat setting is used for the chicken?
Increase the heat to medium-high to brown the ground chicken.
How long should the green beans cook?
The green beans should cook covered for about 3 minutes or until they have softened.
When do I add the carrots?
Add the carrots to the mixture after the green beans have softened and cook covered for another 2 minutes.
When are the celery and sprouts added?
Add the celery and sprouts after the carrots have cooked for 2 minutes.
What are the final seasonings used for the filling?
Season the mixture with fish sauce, salt, and MSG to taste.
Why is the filling placed in a strainer?
The filling is placed in a strainer to drain any excess liquid to prevent the wrappers from getting soggy.
How much filling goes into each egg roll?
Place about 1-2 tablespoons of the filling in the center of each wrapper.
How do you roll the egg rolls?
Roll each wrapper tightly while tucking the edges in securely.
How long should the oil heat before frying?
Heat the oil in a skillet over medium heat for about 5 minutes before adding the rolls.
Which side of the egg roll should be cooked first?
Place the egg rolls in the oil with the seam side down first.
How do I know when the egg rolls are finished frying?
They are done when all sides are golden brown and crispy.
How should the cooked egg rolls be drained?
Transfer them to a strainer lined with paper towels to absorb any excess oil.
What should be served with these egg rolls?
They are best served warm alongside fluffy white rice.
What type of dipping sauce is recommended?
A tangy vinegar and garlic sauce is recommended to complement the flavors.
Can I adjust the dipping sauce?
Yes, the vinegar and garlic sauce can be crafted to suit your personal palate.
What kind of wrappers are used?
The recipe calls for 30 spring roll wrappers.
Is this a family recipe?
Yes, this is a beloved family recipe passed down from the creator's mother.
Is MSG required for this recipe?
The recipe includes 1 teaspoon of MSG, but it is added to taste.