Chinese · antipasti

Shrimp & Crab Egg Rolls

Name: Shrimp & Crab Egg Rolls
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Cuisine: Chinese
Ingredients: 8 oz. bean sprouts, washed n patted dry; 2 carrots, shredded or grated; 1 lb imitation crab (or the real thing); 1/2 lb medium shrimp, shelled & deveined; 2 garlic cloves, finely minced (1 tbsp garlic powder); 1 tsp brown sugar; 2 green onions, finely chopped (green part only); 20 (6 or 8-inch) egg roll wrappers; 1 beaten egg, for egg wash; vegetable oil, for frying; 1 tsp salt and ground pepper; 1 cup sweet chili sauce

“You can never have too many Chinese recipes, so give Shrimp & Crab Egg Rolls a try. For $2.58 per serving, you get a hor d'oeuvre that serves 6. One serving contains 313 calories, 16g of protein, and 4g of fat. This recipe is liked by 3 foodies and cooks. It is brought to you by Foodista. If you have shrimp, egg, vegetable oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a dairy free and pescatarian diet. All things considered, we decided this recipe deserves a spoonacular score of 43%. This score is solid. Similar recipes include Shrimp and Crab Salad Rolls, Shrimp and Crab Salad Rolls, and Shrimp and Crab Salad Rolls.”

total: 45 min
effort: Easy
serves: 6
ratings: New

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Ingredients

Serves 6

Bean sproutswashed n patted dry8 oz
Carrotsshredded or grated2
Imitation crabor the real thing1 lb
Shrimpmedium, shelled & deveined½ lb
Garlic cloves1 tbsp garlic powder, finely minced2
Brown sugar1 tsp
Green onionsgreen part only, finely chopped2
Egg roll wrappers6 or 8-inch120 8-inch
Eggfor egg wash1
Vegetable oilfor frying6 servings
Salt and ground pepper1 tsp
Chili sauce1 cup

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.