Egg rolls are delicious bite sized food that can be served as a snack, appetizer or side. It is best served with a sweet and sour dip, but if the filling is tasty enough, you can eat it as is. Make sure to drain the excess oil, otherwise the rolls can become soggy.
1 pack 8” square spring roll skins (20 pcs.), quartered.
2 cups oil
1 egg, beaten
2 tablespoons oil
600g prawns, shelled and chopped
3 water chestnuts, peeled and chopped finely
1 teaspoon light soy sauce
1 tablespoon beaten egg
2 tablespoons scallions, finely chopped
2 shallots, finely chopped
2 garlic cloves, minced
Salt and white pepper to taste
Heat a tablespoon of oil a medium sized non-stick skillet; sauté the garlic and onions for 2-3 minutes. Fry the chopped prawns for 3-5 minutes or until they turn pink. Add the water chestnuts, soy sauce and season it with salt and pepper. Make sure that the mixture is dry, otherwise drain the excess oil by transferring it to a plate lined with paper towels.
Place 1 heaped teaspoon of filling on a wrapper. Make a roll and seal the end with beaten egg.
Heat the remaining oil in the skillet under medium heat. Fry the rolls for 2-3 minutes or until the wrapper is golden brown and crisp. Transfer to a plate lined with paper towels or a strainer to drain the excess oil. Serve immediately.
Photo Courtesy Of: Ron Dollete