Egg Rolls a la Paye

Egg Rolls a la Paye

26
PAYE 0

"These you have GOT to try. I stumbled upon this creation one day while puttering with what was in the fridge, and viola!! A crispy egg roll filled with shrimp, chicken and bacon for a full flavored crunch."

Ingredients 35 m {{adjustedServings}} servings 215 cals

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 215 kcal
  • 11%
  • Fat:
  • 10.6 g
  • 16%
  • Carbs:
  • 20.1g
  • 6%
  • Protein:
  • 9.6 g
  • 19%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 367 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

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  1. In a large bowl, stir together the bacon, chicken, shrimp and bean sprouts. Season with soy sauce and garlic salt, and mix until well blended. Place a few generous teaspoons onto the center of one egg roll wrapper at a time, and roll up according to the package directions.
  2. Heat enough oil to cover the rolls completely in a large heavy skillet to 365 degrees F (180 degrees C). Fry rolls a few at a time, turning once, until golden brown. Remove with tongs to drain on paper towels. They are delicious plain, or with plum sauce for dipping.
Tips & Tricks
Vietnamese Spring Rolls with Dipping Sauce

See how to make beautiful Vietnamese spring rolls.

Mini Ham and Cheese Rolls

These easy and tasty little sliders are perfect for game day.

Footnotes

  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
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Reviews 26

  1. 29 Ratings

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BABSKITCHEN
1/25/2004

These were very good and we all enjoyed them but we all agreed we prefer the taste of shredded cabbage over the bean sprouts. Also, I think cabbage is easier to work with and the wraps are easier to fold than with the sprouts. Because others complained of the salt content, I substituted the garlic salt for 1/8 tsp. garlic powder. Tasted perfect. This recipe is a keeper!

VORCHA
8/28/2007

Very good, but I made a few changes since several people commented these were too salty. I used cooked salad shrimp from the seafood counter instead of canned, used 3 cups cabbage instead of bean sprouts and used garlic powder instead of garlic salt. I baked mine for 10-15 minutes, turning 1/2 way through, because I don't like dealing with the mess of deep frying.

JLG94
1/25/2004

These are so good. My husband loved them. They were easy to make and used a lot of things I had on hand! Thank you for this recipe!