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Seattle, WA.


Spot Prawn Egg Rolls

  • 1 lb. Alaskan Spot Prawns,chopped
  • 6 T peanut oil
  • 3 C cabbage, shredded
  • 1 C fresh bean sprouts
  • 1 C carrots, shredded
  • 1 C red onions, fine dice
  • 2 cloves garlic, minced
  • 1 T kosher salt
  • 1 T fresh ground pepper
  • 1 t dry mustard
  • 8 egg roll wrappers
  • egg wash
(Egg Roll wrappers can be found in the frozen section of your local grocery store)
In a large bowl combine prawns, cabbage, sprouts, carrots, onions, garlic, dry mustard, salt and pepper. Mix well. Place wrapper on a work surface and egg wash all the edges of the wrapper with a pastry brush. Place desired amount of filling in the egg roll wrapper and roll once, fold edges over the first roll and continue to roll out. There are 2 ways to cook your egg rolls. 1. Place in a 360 degree deep fryer and cook about 6 minutes until the shell of the wrapper is golden brown. 2. Preheat your oven to 400 degrees. In a large saute pan heat peanut oil over medium high heat and place the seam side of the egg roll down. Saute, rolling as you go to achieve a golden brown coat. Place on a sheet pan and finish cooking in the oven for about 8-12 minutes until cooked all the way through. Serve with sweet and sour sauce.
Servings: 8

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