By Victoria Hart Glavin of Tiny New York Kitchen
Unlike typical egg rolls with their mishmash of filling, these keep the ingredients more distinct, similar to spring or summer rolls. Pan frying leaves them crisp without the mess of deep frying.
- 1/4 Cup Sweet Chili Sauce (Divided)
- 12 Ounces Chopped Fresh Bean Sprouts
- 12 Egg Roll Wrappers (8 Inch Each)
- 12 Cooked Jumbo Shrimp (Peeled, Deveined, and Split In Half Lengthwise)
- 6 Tablespoons Chopped Fresh Cilantro
- 1/4 Cup Peanut Oil
- 1 Tablespoon Rice Vinegar
- 2 Teaspoons Soy Sauce
- 1/4 Teaspoon Grated Peeled Fresh Ginger
- 1/8 Teaspoon Freshly Ground Pepper
In a medium-size bowl combine 3 tablespoons chili sauce and chopped bean sprouts. Tossing well to coat.
Working with 1 egg roll wrapper at a time, place wrapper on work surface with 1 corner pointing toward you (wrapper should look like a diamond).
Cover remaining wrappers to prevent drying. Spoon 2 heaping tablespoons bean sprout mixture into center of rapper. Top with 2 shrimp halves and 1-1/2 teaspoons chopped cilantro. Fold lower corner of wrapper over filling and fold in side corners. Moisten top corner of wrapper with water, and roll up, jelly-roll fashion. Place egg roll, seam side down, on a baking sheet. Repeat with remaining wrappers, bean sprout mixture, shrimp, and chopped cilantro.
Heat 2 tablespoons peanut oil in a large-size nonstick skillet over a medium-high heat. Add 6 egg rolls, seam sides down. Cook 7 minutes until golden.
Turn occasionally. Remove and place on wire rack. Repeat procedure with 2 tablespoons peanut oil and 6 egg rolls.
Combine remaining chili sauce, rice vinegar, soy sauce, grated ginger, and pepper in a small-size bowl. Serve sauce with egg rolls. Makes 12 egg rolls.
Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.
While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”
Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too! Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.