“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
Ingredients
Adjust Servings
Original recipe yields 12 egg rolls
Directions
- 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.
Nutrition
Amount Per Serving (12 total)
- Calories
- 215 cal
- 11%
- Fat
- 10.6 g
- 16%
- Carbs
- 20.1 g
- 6%
Based on a 2,000 calorie diet
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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!"
VORCHA
"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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