Aug 13, 2010
Last night I tried a recipe from the June 2010 edition of Cooking Light, Pan-Fried Egg Rolls. And they were DELICIOUS!!!
Here's the recipe...
Pan-Fried Egg Rolls
1/4 cup sweet chili sauce
12 ounces fresh bean sprouts, chopped
12 (8-inch) egg roll wrappers (look in produce/refrigerated section for these)
12 cooked jumbo shrimp, peeled, deveined and split in half lengthwise
6 Tbsp. chopped fresh cilantro
1/4 cup peanut oil (found by Olive Oils - not necessarily the Asian food section)
1 Tbsp rice vinegar
2 tsp. soy sauce
1/4 tsp grated peeled fresh ginger
1/8 tsp black pepper
1. Combine 3 tablespoons chili sauce and bean sprouts, tossing well to coat.
2. Working with 1 egg roll wrapper at a time, place wrapper onto work surface with 1 corner pointing toward you (wrapper should look like a diamond). Spoon about 2 heaping tablespoons of bean sprout mixture into center of wrapper; top with 2 shrimp halves and 1 1/2 tsp cilantro. Fold lower corner of wrapper over filling; fold in side corners. Moisten top corner of wrapper with water; roll up jelly-roll fashion. Place egg roll, seam side down, on a baking sheet. Repeat.
3. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add 6 egg rolls, seam side down; cook 7 minutes or until golden, turning occasionally.
4. Combine remaining 1 tablespoon chili sauce, vinegar and remaining ingredients. Serve sauce with egg rolls.