Vegetarian Egg Rolls and Battered Shrimp

17 INGREDIENTS • 11 STEPS • 30MINS

Vegetarian Egg Rolls and Battered Shrimp

These delicious vegetarian egg rolls and battered shrimp make great appetizers or party snacks!

Love This Recipe?

These delicious vegetarian egg rolls and battered shrimp make great appetizers or party snacks!

Cooking with Tovia

Hi, I'm Tovia! You’ll find an assortment of recipes such as how to make Southern Fried Chicken to Gluten-Free Macaroni and Cheese!

http://cheftovia.blogspot.com/

30MINS

Total Time

Ingredients

Servings

4

us / metric

2 Tbsp

Sesame Oil

1

Onion

roughly chopped

1 cup

Coleslaw Mix

1/2 cup

Mushroom, diced

1/2 cup

Water Chestnuts, diced

1 tsp

Salt

divided

1 tsp

Ground Black Pepper

divided

1/2 tsp

Soy Sauce

1 1/4 cups

All-Purpose Flour

1/2 cup

Corn Starch

1 Tbsp

Baking Powder

1 Tbsp

Granulated Sugar

1

Egg, beaten

1 cup

Cold Water

1 pckg

Egg Roll Wrappers

as needed

Vegetable Oil

about 3 cups, for frying

14

Jumbo Shrimp, peeled, deveined

Nutrition Per Serving

VIEW ALL

Calories

669

Fat

13.7 g

Protein

32.0 g

Carbs

101.9 g

Love This Recipe?

Cooking with Tovia

Hi, I'm Tovia! You’ll find an assortment of recipes such as how to make Southern Fried Chicken to Gluten-Free Macaroni and Cheese!

http://cheftovia.blogspot.com/

Cooking Instructions

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step 1

Into a pot over high heat, add Sesame Oil (2 Tbsp). Once hot, add Onion (1), Coleslaw Mix (1 cup), Mushroom (1/2 cup), and Water Chestnuts (1/2 cup). Cook for 2-3 minutes.

step 2

Season with Salt (1 tsp), Ground Black Pepper (1/2 tsp), and Soy Sauce (1/2 tsp). Stir to combine. Cook for 1 minute. Set aside and let filling cool completely.

step 3

Into a mixing bowl, add All-Purpose Flour (1 1/4 cups), Corn Starch (1/2 cup), Granulated Sugar (1 Tbsp), Salt (1/2 tsp), Ground Black Pepper (1/2 tsp), and Baking Powder (1 Tbsp). Whisk to combine.

step 4

Add Egg (1). Add Water (1 cup) a bit at a time, whisking until smooth. Place batter in the refrigerator to chill.

step 5

Into each of the Egg Roll Wrappers (1 pckg), add a generous portion of the vegetable filling. Pull the bottom corner in towards the center and tuck it under the filling. Dip your finger in some water and run it along the edges to seal.

step 6

Fold the outer corners into the middle and brush with water to seal.

step 7

Roll up to the top and brush with water to seal.

step 8

Place finished egg rolls on a baking tray lined with wax paper. Keep in the freezer until ready to fry, at least 15 minutes.

step 9

In a pot, heat Vegetable Oil (as needed). Once oil is hot and bubbling, add egg rolls. Cook over medium-high heat for 1-2 minutes on each side. Transfer finished egg rolls to a wire rack to drain excess oil.

step 10

Leave the oil on over medium-high heat. Coat Jumbo Shrimp (14) in your batter, then add them to the oil. Cook for 3 minutes on each side. Transfer finished shrimp to a wire rack to drain excess oil.

step 11

Serve egg rolls and shrimp together with dipping sauces of choice!

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