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Egg Rolls

Egg Rolls

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Donna

Wontons are a great meal or appetizer. Once they have been put together you can either fry them or steam them, both ways are delicious.

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 275 kcal
  • 14%
  • Fat:
  • 8.4 g
  • 13%
  • Carbs:
  • 29.2g
  • 9%
  • Protein:
  • 20.5 g
  • 41%
  • Cholesterol:
  • 84 mg
  • 28%
  • Sodium:
  • 751 mg
  • 30%

Based on a 2,000 calorie diet

Directions

  1. Place cabbage, bean sprouts, celery, and green onions in a large wok and stir fry over a high heat until vegetables cook down (add a little water if necessary). Mix in shrimp, stir fry until cooked.
  2. In a large skillet, brown ground meat. Drain grease and add the meat to the vegetable and shrimp mixture. Continue to fry over a high heat; add oyster sauce, soy sauce, garlic, and MSG. When well blended, remove mixture from heat.
  3. Place a tablespoon of the meat and seafood mixture (or more, depending on how large your wonton skins are) into the center of each wonton skin. Fold the wonton skin over to make a package of the meat mixture inside, and seal the skin closed by dipping your finger in a little water and pressing the ends together.
  4. Fry the wontons in 1/4 inch of vegetable oil until golden brown.
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Reviews

IRISHMOM1
49
4/18/2006

I thought this was good, but I added a little flavor to it by adding some freshly grated ginger. I also used ground pork instead of ground beef. But the HUGE time saver I found is when I used a bag of mixed cole slaw instead of chopping cabbage. Wrapping can be tough until you get the hang of it, but the tast is worth it.

Auntie KK
46
3/23/2009

My husband is a Shrimp egg roll lover & I have a hard time finding them in the store for him. But then I found this recipe on this site & he got very excited when he seen the recipe & even did most of the work making them. The only thing we changed was we bought both wonton wrappers & egg roll wrappers because he preffered the egg roll wrappers he said they were easier to work with. He absolutely LOVED them. Next time we will make another batch & freeze some he said 2 to a package for a quick fix.he's already talking of making them again & it had only been a week. Thank-you for this wonderful recipe from both my husband & I.

STEFANY21
28
10/12/2005

Mmm, Mmm :) These fried up nicely! I've never made eggrolls before so I was skeptical. They did take a little time to make but they were worth it. I left out the ground beef & MSG and the recipe was still great. Also, I used large wonton wrappers.