Pan-Fried Egg Rolls

Pan-Fried Egg Rolls
Photo by Randy Mayor


  • ¼ teaspoon grated peeled fresh ginger
  • 6 tablespoons chopped fresh cilantro
  • ¼ cup sweet chili sauce, divided
  • 12 ounces fresh bean sprouts, chopped
  • ¼ cup peanut oil
  • 12 cooked jumbo shrimp, peeled, deveined, and split in half lengthwise (about 13 ounces)
  • 1 tablespoon rice vinegar
  • + 3 more ingredients
    • 12 (8-inch) egg roll wrappers
    • 1/8 teaspoon freshly ground black pepper
    • 2 teaspoons less-sodium soy sauce

1. Combine 3 tablespoons chili sauce and bean sprouts, tossing well to coat. 2. Working with 1 egg roll wrapper at a time (cover remaining wrappers to prevent drying), place wrapper onto work surface with 1 corner pointing toward you (wrapper should look like a diamond). Spoon about 2 heaping tab...

View full recipe at My Recipes


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