Egg Rolls a la Paye26 Reviews
- Prep: 30 min
- Cook: 5 min
- Ready In: 35 min
“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.” - by PAYE
Original recipe yields 12 egg rolls
- 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.
- 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.
Amount Per Serving (12 total)
- 215 cal
- 10.6 g
- 20.1 g
Based on a 2,000 calorie diet
Reviews (26)Rate This Recipe
"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 ..." See morefold 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!"
"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 spr..." See moreouts 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."
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