I am having one of those rare mornings that warrants deep-fried food for breakfast. These sound delicious at this early hour of 9:00 am!
This recipe calls for canned shrimp, but it can be substituted with fresh shrimp. Should you choose to go with fresh shrimp, your sustainable choices could be northern coldwater shrimp, coldwater pink shrimp, coonstripe shrimp or farmed Pacific white shrimp. To learn more about ocean-friendly choices please refer to the SeaChoice guide.
Shrimp Egg Rolls
- 4oz or 113g tin baby shrimp
- 1 cup crushed pineapple, drained
- ¼ cup mayonnaise
- 3 tbsp cilantro, chopped
- 2 cups bean sprouts
- 2 green onions, chopped
- ½ package of 6 inch egg roll wrappers
- 1 egg, well beaten
- vegetable oil
In a small bowl, mix together the shrimp, pineapple, mayonnaise, cilantro, bean sprouts and green onions, Divide mixture into 12 portions.
Lay an egg roll wrapper on a clean work surface so that it looks like a diamond shape. Place one portion of mixture in the centre, fold the point of the wrapper closest to you over the filling. Do the same with the sides. Brush the top point with egg wash, then roll into a tight cylinder. Repeat this process for all 12 portions.
Heat oil in a small pan or wok over medium heat until a strip of egg roll wrapper sizzles when dropped into it and floats to the top immediately. Place 3 or 4 rolls at a time in the hot oil and fry until golden brown on both sides.
Version 2: Substitute one pear peeled, cut into finger-size pieces and 12 shisho leaves in lieu of the pineapple and the cilantro.
Recipe adapted from Tin Fish Gourmet by Barbara-jo McIntosh. This recipe book is available in the Gulf of Georgia Cannery Store.