Tonight’s sunday suppers is shrimp egg rolls. I’m a little bit early for the Chinese new year which is February 8th. But that’s ok because now you can get all the ingredients together and have yourself a rockin Chinese new year celebration because who doesn’t love a good party with a theme. Although they may seem daunting, these egg rolls are pretty darn easy to make and taste so freaking good. The recipe for these comes from Taste of Home.
I’m not sure if I found the recipe first or my sister because I know she makes these all the time too. I think it was me. She always like to copy everything I do.
So along with these egg rolls I made beef and broccoli and chicken fried rice. The beef and broccoli is relatively healthy. The recipe comes from Muscle and Fitness Hers magazine. The chicken fried rice is so simple easy to make it is now going to become one of my weekly staples. I found the recipe on pinterest which linked me to the blog life-in-the-lofthouse.com The only thing I changed was using low sodium teriyaki and soy sauce. So along with my homemade Chinese this week, I made breakfast casserole, reuben meatloaf, and macaroni-tuna salad. Let’s just say my boyfriend ate like a king all week long and I only spent a few hours in the kitchen on sunday.
I highly recommend making the homemade sweet and sour sauce to go with the egg rolls. Egg roll recipe can be found here on Taste of Home. The chicken fried rice recipe can be found here.
I slightly adapted the egg roll recipe
Shrimp egg rolls
2 6oz cans small shrimp, rinsed and drained
1 can bean sprouts, chopped
1 bag coleslaw mix (I sometimes use a broccoli slaw mix)
1 onion, chopped
1 Tbl vegetable oil
12 egg roll wrappers
addition oil for frying
In a large skillet, stir fry the shrimp, bean sprouts, cabbage coleslaw mix, and onion in vegetable oil until crisp tender. Season with salt and pepper. Let cool. Spoon 1/4 cup shrimp mixture in middle of egg roll wrapper. Fold opposing corners over then roll wrapper around mixture and seal edges with water. In a sauce pan or fryer, heat oil and fry egg rolls a few at a time for 4-5 minutes or until golden brown, turning often. Drain on paper towels.